The really neat thing about living at the Coast is the fresh sea air and fresh seafood in abundance. I added some asparagus, lemon, chilli, dill and garlic and my weekend was looking very good indeed. Crafters Union produces the most beautifully wrapped wines, we loved the Sauvignon blanc which paired perfectly with our lunch. Here is a Julia Child’s shrimp in lemon and garlic recipe to try with your shrimp :

Ready in 10 minutes
S E R V E S  4

  • 30 whole shrimp
  • 5 tablespoon olive oil
  • 2 whole garlic cloves [minced]
  • 1 half lemon peel [minced]
  • 4 drop soy sauce
  • 1 pinch parsley [minced]
  • 1 pinch fresh dill
  • 1 pinch salt and pepper

Sauté 30 “large medium” peeled and de-veined raw shrimp in 3 tablespoons olive oil with 1 or 2 large cloves of garlic [minced], and the minced zest of half a lemon [yellow part of peel]. When the shrimp have curled, in 2 minutes or so, and feel springy, remove from heat and toss with 2 tablespoons fresh lemon juice, drops of soy sauce, and salt and pepper to taste. Toss again, with 2 tablespoons of fine fresh olive oil and a sprinkling of minced parsley and fresh dill.