... you can barbecue it, boil it, broil it, bake it, sautée it. There's, um, shrimp kebabs, shrimp creole, shrimp gumbo, pan fried, deep fried, stir fried. There's pineapple shrimp and lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich...
Ooh, I drafted my very first promissory note today. For just shy of four million dollars.
What's funny is that any idiot with an internet connection could have done a comparable job -- although I like to think mine was thoughtfully pieced together.
Anyway, back to shrimp. The point of my post is to brag about another delicious innovation in the t+d kitchen:
Shrimp, corn, black beans, tomatoes, green onion, parsley, olive oil, lime and hefty dose of chili powder. I handled the shrimp (cooked to perfection, I might add) while the Girl did all the heavy lifting. Could have used a touch more heat, but as we'll be having this again -- and soon, I hope -- there's plenty of chance to play around with the spices.
Oh, and I took that picture with my new iClone. Not bad for a cell phone, huh?
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