I’m about to give you a gift.
You can thank me later.
HE hasn’t stopped thanking me for the past two hours.
HE is out on a walk right now and I know…
HE will thank me one more time when he gets home.
This is my post-fourth-of-July celebration.
I didn’t want any more hot dogs, anything with red sauce or mayonnaise on it.
I wanted simple flavors and low fat.
This recipe is simple…but fresh is important.
Fresh shrimp. (ugh! imagine not fresh shrimp)
Fresh bay leaves.
This is the first recipe I have ever used fresh bay leaves in.
You will love the fragrance they bring to this dish!
I love when the butcher slices the prosciutto so thin that they have to separate it with parchment paper.
Feeling no guilt.
Prepare a little marinate of olive oil, lemon juice, garlic, salt and pepper.
Marinate the shrimp but only under ten minutes. (Anything over and the shrimp will cook with the lemon juice)
Prepare the skewers by alternating the shrimp, lemon slices, bay leaves…
Grill about three minutes each side…
We had this with tomato tarts (which I will share the recipe tomorrow) and grilled asparagus.
HE just came home and is thanking me again…