What are you making?
 

I have to admit, it's not my recipe. Totally stole this, but I never saw the recipe and made it from memory. It took me like four trips around the grocery to get everything because I kept forgetting stuff over in the produce section. :)

I'm guessing on some of these amounts.... I cook by look and taste.

Serves 2:

1 clove garlic, minced
3(?) turns olive oil
2-4 scallions, sliced
1 jalapeno, seeded or not, sliced thin
1/3 (?) pt. of grape or cherry tomatoes, halved
1/2 lb. raw shrimp, peeled and de-veined
6(?) fresh basil leaves, chiffonade
Angel hair pasta
White wine (couple splashes)
salt/pepper to season
Lemon

Boil salted water for pasta.

Heat oil over medium high heat. Saute garlic, scallions, and chile. If you like your tomatoes firmer, wait to add them. If you like them cooked down a little, add them now. Saute about 3 minutes.

Drop the pasta in the water.

Add shrimp and wine (and tomatoes if you want the firmer texture) and saute for 3 minutes.

Drain pasta, add to pan and toss with shrimp/sauce mixture. Top with chiffonade of basil and a good squeeze of lemon.

http://img13.imageshack.us/img13/2092/nonamejg.th.jpg

What'd ya call it?

i am going to ryans buffet for xmaz

Turducken for us.

Stuffed with Cajun sausage and cornbread.

Shrimp Diablo Angelica?

No idea, the name above is a play on the angel hair pasta and spicy nature of the sauce.

ROFL

I actually used gray salt (Kosher in the water).

Gray or fleur de sel is best for finishing, but normal everyday cooking it's always Kosher. Just felt like finishing with the gray salt today. Nice little treat, great flavor.

Freshly killed duck breast. Fried.

That looks F'g delicious.

First time I've ever made it, and it is DEFINITELY going in the ol' repertoire. It was very tasty.

No market by that name here. I miss Whole Foods, really.