Monday, June 26, 2006

Just for the heck of it: Shrimp

It's been a while since we ate shrimp. I prepared these with olive oil, fresh herbs, a basic kosher salt and some sliced garlic scape. I'd be remiss if I didn't mention the Cannard Farms Pepper that found its way into the dish. Tough not to think of this as a ringer ingredient, but doing so when referring to a dish that features garlic scape would be kowtowing to celebrity rather than obscurity. I'm not that kind of guy.

A minute a side on the grill and they were done, but I prefer this photo of the shrimp pre-skewer.

Incidentally, this was one half of a surf and turf combo featuring Buffalo Ribeye.

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