I just hate health food. --Julia Child
So I did make the shrimp last night -- but modified my last post's idea. It turned out great and took less than 30 min.
Here's what I did:
I decided not to grill (makes too much of a mess), so I took a large skillet and added about 4 TBS of butter, melted it until it was slightly brown in color, then added chopped garlic (2 cloves), a spoonful of capers, chunks of a lemon (peel included), a few pieces of leftover bacon, chopped, a handful of parsley (dried is fine), some sea salt and pepper. I let the mixture get all nice and brown and melty. It taste salty and briny and lemony, so sweet, succulent shrimp would be a great addition. I tossed in 12 large shrimp (deveined and peeled) and a bit more butter, and let it all simmer together on medium-high heat for about 6 minutes. In the meantime, I grabbed some salad (the hubby brought home a nice herb/mesclun mix) added my vinaigrette (olive oil, balsalmic, mustard, herbs, and a dash of lemon juice), mixed it all together and put in the fridge to keep cool. Then, I sliced some nice crusty bread into medium-thin slices, topped with thin tomato slices, some smoked mozzarella I had in the fridge, a few grids of black pepper, and put them in the broiler. Then, I checked the shrimp, which was turning pink and had a nice, buttery glaze on it. I turned the shrimp over to make sure both sides were evenly cooked, a few minutes more. Once the shrimp was firm but not chewy, I turned the heat to low and put the lid on the pan and waited for the bread to be done. I plated the salad, put the bread on a larger plate for sharing, and then doled out the shrimps next to the salad.
It was a great dinner-- and we only had one glass of wine each. Promise.
