One of my favorite ways to unwind after a long day or week is to step into the kitchen and make something to bring my full attention to the present moment. For me there is a therapy in wielding the knife’s blade as I julienne the vegetables or construct the perfect tart crust. Needing my full attention, my worries or stressors are released, and I give my full attention to the task at hand.
Such a Friday presented itself recently after a long week as the setting sun reminding me that a beautiful weekend was just around the corner. I had just flipped through the recent issue of Bon Appétit and found a recipe I was eager to try. The R.S.V.P. section is one of my favorites in which readers write in searching for the recipe to a much-loved recipe they enjoyed at specified restaurant. In the June issue a peel ‘n’ eat shrimp recipe caught my eye, and being a lover of shrimp as well as simple instructions, I decided to give it a shot.
And I’m glad I did.
The flavor the shrimp acquire from the lemon bath adds that extra touch of flavor that is often left-out of other shrimp recipes I’ve worked with. And the dipping sauce, well, you’ll just have to try it to believe me. Full of flavor, sweet, citrusy and a touch of hot if you’d like as well. Guests won’t be able to keep their hands of the platter, at least I couldn’t, and with the shell and tail on, they are ideal finger food.
While I enjoyed it as a meal that is perfect for two, it would also be a wonderful appetizer.
Serve with a glass of chilled white wine or rosé, or favorite drink. Click here for the recipe for the strawberry crush included in the image above.