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Dinner, 3 October 2006

Tonight’s dinner was inspired by an appetizer at Landmarc.

Clockwise from top left:  frisee, garlic, shrimp, unsalted butter, capers, lemon.

1 T. butter, melted.

2 cloves of garlic, sliced thinly.  Cook until slightly browned.

Shrimp, after about 2 to 3 minutes.

Artichoke hearts, 1 T. chopped fresh marjoram, kosher salt, cracked black pepper and some of the garlic.

Assembly:  Break half a head of frisee into pieces.  Wilt on moderate heat for 30 seconds.

Toss with a dressing of the juice of 1 lemon, EVOO, 1 T. capers, chopped fresh chives, salt and pepper.

Top with shrimp and artichoke hearts.  Serve immediately.

2 replies »

  1. Hi, just a stranger stopping by. This looks absolutely fabulous! And this from someone who hardly ever indulges in shrimp! 😉 YUM! What an excellent combination of texture and flavour.


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