Say it ain’t so danistrulytheman? Finally a food post, lol. It has been awhile, and I’ve been cooking up a storm, just not taking pics. Too lazy, and too hungry!! Even this sole shot doesn’t begin to give this great meal justice. So, will try with accompanied words. The shrimp is PC brand, Tiger shrimp: frozen, peeled, deveined … all cleaned and ready to go, no muss, no fuss. Throw ’em in the fridge overnight to defrost, that’s it. I grilled them on my Lodge® Large Sizzle Grill Pan that I bought from Crate&Barrel recently while shopping at Yorkdale. It’s the perfect piece of equipment for the job, high heat quickly grilling the shrimp. After removing them from the pan, I lightly season, and squeeze the juice of one lemon as a finishing touch. Sliced Heirloom tomatoes and thinly sliced Vidalia onions create the base, with Caraffa gourmet olives ($33.00/kg … very pricey, but a new offering, I was excited to try) generously sprinkled next, then Greek feta haphazardly broken into pieces and chunks thrown on top, followed by the shrimp, and lots of fresh oregano and fresh basil that I picked from my garden (so early in the season, pleasantly surprised). The piece de resistance (extra special touch at least) is sparingly drizzling Acropolis Organic EVOO (purposely squeezed it into the shot, lol), providing that extra depth of flavour. Served with grilled pita bread and tzatziki … this is one of my favourite meals. Very Mediterranean, very healthy!! Served family style, on my Wolfgang Puck platter no less, lol!!
danistrulytheman 