Saturday, August 30, 2014

Pan-Fried Shrimp with Cherry Tomato Corn Salad

shrimp with tomato corn salad
Note to Summer: please stay. I am not ready to face the last months of the year. Let me luxuriate in the long days, pink sunsets and artisan ice cream a bit longer. I realize my tune has changed as I used to dread your high temps, seeking out air-conditioning like it was a life force. But this year, it feels different. I am different. So, please stay.

Based on what I've learned over time, this request will go unheard. So, I will take solace in the fact that a lot of nectarines, plums and peaches were consumed this summer. And I got to make this festive dish of pan-fried shrimp and a cherry tomato, corn and red onion salad. I am always amazed at how much flavor comes out of letting veggies or salads sit around in some lemon juice and olive oil. When in doubt, reach for the lemon and olive oil. You will get super results about 98%-100% of the time. You cannot say that for most things in life.

Happy long weekend!

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