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- Joined Apr 14, 2013
You are sadly correct that seafood around here is a rarity but I sure do enjoy it when the opportunity to cook it comes up.Shrimp? Yes, please. Looks great man. Know you don't get to cook anything that swims much but that looks top notch buddy. I'd hit it for sure.
Thanks Joe. You could always call Grub Hub and see if they could pick up here and deliver to PAVery Nice! My stomach is growling here at lunch, wish I had a nice bowl of shrimp pasta to scarf down. The lemon garlic Parmesan combo sounds delicious.
Appreciate it Steve. The "lighter" aspect is exactly what I wanted so the shrimp would be the star of the show. As for the olive salad, it was very simple. Ripe olives, Spanish olives with pimentos, Kalamata olives, and some celery for crunch. Toss with a splash of zesty Italian dressing and you got it. Was a bit salty but the flavor combination was excellent.Great looking shrimp Robert. I like your "lighter" approach over the heavier alfredo sauces.
Tell me more about the olive salad
Ray, if you decide to make this please let me know how it turns out. I know you're well adapted to Italian cooking but I think this was a little different approach than would be considered "traditional".I'm sure I'll be copying that soon enough. RAY