Chili-Lime Glazed Barbeque Shrimp

Marinated shrimp on the grill with fresh papaya and Asian pear. Made a lovely fresh herb-honey-mustard vinaigrette to go with the greens. Not shown is a honey goat cheese, which I will buy again. Holy cow, that cheese is good!

        Music from The Hold Steady’s first 2 albums and first 3 Replacements albums. “One thing about music, when it hits, you feel no pain.”

Random Friday food thoughts:

I love chocolate when I have it. I never crave it, but if I have a piece of chocolate salted caramel cake or something….just wow. 

I’d put this dish on my menu in my fantasy restaurant. Just a small room, 12-15 people at a clip. Good music, vibrant yet intimate. You can come hang out at the open kitchen and request tunes and chat. 

I’ve really become fond of honey. I can’t wait to taste the honey from a neighbor. She has bees, and I think that’s pretty cool. 


2 Comments Add yours

  1. Karl John K says:

    Love the plate, great imagination.

    1. Thanks Karl. The fruit and cheese were really good with the shrimp. I got several textures, and I like that.

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