And I Can Cook, Too

Tuesday, February 28, 2006

February 26, 2006
Dinner Date

Last night my husband took me on a date to Bacci, our favorite little Italian place. Over Shrimp with Lime and Feta, Lobster Ravioli in Cream Sauce, Puttanesca, and Santa Margherita Pinot Grigio, we discussed the past, and what had gone wrong. We discussed the present, and if there was a way to change. We discussed the future, and what a move might mean. But mostly we discussed the Shrimp with Lime and Feta.

Kristin’s Version of Shrimp with Lime and Feta (On a Grill)

6 Jumbo Shrimp, peeled and deveined
2 tbsp. Lemon Flavored Olive Oil
¼ c. Feta Cheese
5tsp. Lime Juice, divided
6 thinly slice pieces of Lime
4 Mint Leaves, finely chopped
Salt and Pepper to taste

Combine the olive oil, 3 tsp. of the lime juice and salt and pepper. Add the shrimp and marinate for at least 20 minutes. Remove the shrimp from the marinade and shake to remove excess oil. Place on a medium high grill for 5-8 minutes (or until done), turning once. Arrange shrimp on a plate in a fan patter, with the tails touching and all going the same direction. Sprinkle the shrimp with the remaining lime juice, feta, and mint leaves. Decorate each shrimp with a twisted slice of lime. Drizzle with more olive oil if desired.


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