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I’m cooking dinner tonight for Stephen and his parents. Marinading shrimp for the first course. (zested garlic, lemon zest, salt, FGBP, EVOO, parsley & cilantro).. There’s just something about fresh food that’s incredibly sexy.
Tonight’s menu:
Hors d’oeuvres: grilled crostini with Brie, canteloupe, prosciutto, and balsamic.
First course: grilled, stuffed jumbo shrimp - stuffed with asparagus, red onion, garlic, parmesan, fresh herbs, and bread crumbs.
Second Course: grilled salmon burgers, topped with whipped chive spread, lemon/pepper dressed arugula, red onion, & heirloom tomatoes, along side grilled corn on the cob, and ratatouille.
Can you tell I’m in the mood to grill!?
Blog to follow!
