These wild blue shrimp have our tummies growling. Sara's Kitchen made them for her parent's 34th wedding anniversary. She details how she used just a little olive oil, salt, pepper and juice from a Meyer lemon for the saute. But we think it's the paring with an herb salsa verde (made from Suzanne Goin's "Sunday Suppers at Lucques" recipe) that really makes the dish pop.
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Drying fruit is easy, mostly hands-off and yields a sweet and healthy snack.
What Can I Get You Folks? - Server Revenge
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