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These shrimp are good by themselves or can be added to recipes calling for shrimp. As sides to our dinner last night Mr. OTN BBQ’d some skewered summer squash brushed with olive oil and seasoned with sea salt and herbs, along with sweet, SWEET corn brushed with olive oil and seasoned with chili lime rub from Williams Sonoma. In the past we’ve added this shrimp to angel hair pasta tossed with roasted garlic, olive oil, pine nuts and a sprinkle of parmesan cheese. Sooo . . . good! I would love to try this shrimp in shrimp tacos as well!
Can I tempt you with a few more pictures?
After enjoying this quaint little town we loaded up the cooler and headed for home.
Time to BBQ up some oyster shooters for dinner!
Mr. OTN is an expert at this. When the coals are just right the oysters go on the grill and the cooking begins. When they begin spitting and popping they’re ready to eat. This one is steaming!
They open fairly easily once they’ve popped. You just have to get your knife in between the two sides of the shell and twist. This oyster turned out just perfect!
And a picture of me . . .
. . . enjoying the first bite!
Sasha wasn’t so enthusiastic about the oysters. This is her trying to spit the taste out of her mouth!
It is so good to take time out from the “real” world and enjoy the beauty of creation around us.