Snowy Friday

Yep, you read that right.  We woke up to  snow on the ground this morning!  Snow and what I had on the menu didn’t pair well.  Nevertheless, I made it.  I’m a trooper like that.  It was very good but it would have been better if we were sitting on the back porch in the early evening warmth with a Skinny Dip.  Rather, we enjoyed it inside in the warmth of our furnace and a good bottle of Gran Calero – Monastrell 2008.  Sometimes you just have to make do with what you have.

Bread and shrimp skewers with romaine salad

serves 4

  • 3/4 pound large peeled and deveined frozen shrimp (about 24), thawed
  • 2 garlic cloves, minced
  • 1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice
  • 4 tablespoons extra-virgin olive oil
  • coarse salt and ground pepper
  • 5 ounces crusty bread, cut into 1-inch pieces (3 cups)
  • 1 hard-cooked egg yolk, mashed – I left this out as I didn’t have time.  You see I watched Bounty Hunter and My Girlfriends Boyfriend.  Both of which were bad movies but sometimes, that’s what makes your day.
  • 1 teaspoon Dijon mustard
  • 1/4 cup grated Parmesan, plus more for serving
  • 2 large hearts romaine lettuce leaves, separated
  1. Preheat oven to 450.  In a medium bowl, combine shrimp, half the garlic, lemon zest, and 1 tablespoon oil and season with salt and pepper.  Thread shrimp and bread onto eight 8-inch wooden or metal skewers.  Transfer skewers to a rimmed baking sheet and bake until shrimp is opaque throughout and croutons are golden, 7 minutes.
  2. Meanwhile, in a large bowl, combine remaining garlic, lemon juice, 2 tablespoons oil, egg yolk, and mustard; season with salt and pepper.  Whisk until well combined; stir in Parmesan.  Add romaine and toss to coat.  Sprinkle salad with more Parmesan and serve alongside skewers.

Wherever you are in the world, I hope you will enjoy this recipe as much as we did!

Thanks for stopping by!

Dee

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