Well, we came home to leftover bean dip/chips and 6 leftover Blackberry Supremes. Then crashed - I think I'm getting too old for this, but is was fun and the dessert was very well recieved! Whew.
Baraba, thank you for checking out the books - if you'd prefer you can order thru me and have them signed to you. If you decide you'd like any of them.
Here's the recipe for the shrimp Maryann mentioned. I have been playing with the recipe lately and have used 1/2 olive oil/1/2 white wine and it works also, but there's so much richness and goodness in the original, I normally go for it!
Roasted Garlic Shrimp/Prawns
1 pound shrimp, cleaned, peeled and tail attached
3 to 5 cloves garlic, minced
2 T. olive oil
Salt & Pepper
Preheat oven to 450°F.
On a heavy baking sheet, mix together the garlic, olive oil, salt & pepper; add the cleaned shrimp and toss together gently. Spread out in a single layer. Roast for 3 minutes, turn shrimp over and continue roasting until shrimp are opaque and firm, another 2 to 4 minutes. Even for large shrimp, don't be tempted to cook longer than the extra 4 minutes - they will be done, trust me.
Transfer the shrimp to a bowl scraping all the goodies into the bowl with the shrimp; cover loosely and chill until service. Or, for a wonderful pasta dish, toss with freshly cooked pasta, while the shrimp are still hot and serve.