The 'fruits of my labor' on this Labor Day - and before you dismiss 'my labor', know that 1) shrimp needed to be cleaned and deveined with tails left on, 2) ingredients needed to be gathered, and 3) all needed to be blended and allowed to marinate for the day, before grilling and eating! :)
Recipe is simply called Spicy Grilled Shrimp from Susan Belsinger and Carolyn Dille's The Garlic Book. The note next the recipe reads, "During the years we owned a catering business between Baltimore and Washington, D.C., this was one of our most popular dishes. Because of our experience there, we are reluctant to say how many the recipe serves. We could put it this way: six to eight ordinary people, three or four shrimp lovers, or one or two Congressional aides...." Naples, FL
Monday, September 3, 2012
09.03.12
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OK - I'm salivating. I love the note. Though when it comes to shrimp, I can eat quite a few!
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