Shrimp

Depending on if you like to grill or to cook, You can adapt that recipe to the grill very easy. One of my favorite foods is grilled shrimps. I will talk about the difference at the end of the page.

On the cooking demonstration I used peeled shrimp as it would have been difficult to eat them for you if you had to peel them. Please note that the shrimp taste better if you cook them with the shells on. If you have guests, you should, however, serve them peeled as they are easier to eat. Again, cooking is not a science, but an art. If you see a recipe and you do not have all ingredients or there are some, you do not like, adapt the recipe to your wants or needs. YOU are the boss and select the ingredients, NOT the cook-book author. Ingredients:

• 1 pound of large peeled and divined shrimp (or with the shell for grilling). I recommend to use wild-caught shrimp from the Gulf of Mexico, support whenever possible the local farmers or fishermen. Now there are great wild-cought shrimps on the market from Aregentinia. They are read, but uncooked. Avoid farm-raised shrimp, whenever possible, especially those imported from Asia.
• Oil - I prefer oil that is heat resistant, like Avacado Oil, Sunflower oil, Corn Oil, etc, I would not use virgin olive oil as it is not good to use with high heat. Butter is a good substitute, if you prefer the taste.
• diced tomato in a can
• Tomato paste
• Italian or Provance herb mix, or if you have, used fresh herbs, like rosemary and thyme, oregano, etc.
• Garlic - red pepper flakes - ground black pepper - salt to taste.

Preparation:

• Peel the garlic and cut it in half and take the green inner part out, it tastes bitter. Either use a garlic press or
• cut it with the knife into small pieces.
• Clean the shrimp.
• Cut bread into slices and cut the slices into small pieces just a little bit larger than the shrimp.

Cooking: