Make the Red Wine Sauce and keep warm. Mix together the salt, pepper, garlic powder, onion powder and paprika. Sprinkle the mixture evenly on each side of the 6 fillets. Add the oil to a large nonstick sauté pan and cook over

Prepare the Spicy Mushroom Sauce and keep warm. In a shallow bowl or plate, mix together the flour, paprika, and optional salt and pepper. Heat the extra-light olive oil in a sauté pan or skillet over medium-high heat. Toss the shrimp

Heat half of the olive oil in a skillet or saucepan over medium heat. Cook the garlic, red pepper flakes, and parsley until the garlic is golden brown, about 1 minute. Add the sun-dried tomatoes and the diced ham. Cook

In a wide, deep sauté pan, heat the olive oil over medium-high heat. Add the garlic, red pepper flakes, and onion. Sauté for 5 to 7 minutes, until onions are well softened. Add the chopped drained tomatoes, salt, and pepper.