Shrimp ‘n’ Spice

I do have a certain fondness for curry dishes, although usually it is chicken or cauliflower.  Sometimes it is good to branch out.  On a beautiful summer night, I thought supper should consist of tomatoes, olives, a bit of cheese, a lentil salad, and some spicy shrimp.  We had cherries for dessert.

Have you noticed that the supermarkets are now bagging up the cherries?  They were on sale for $2.99 a pound today, but all the bags were 4+ pounds.  We will eat that many cherries, but what if you really just wanted a pound?

It was such a pleasant evening to sit out on our deck and have, not exactly a picnic, but a pick-at kind of supper.  The sun has already reached its furthest North point and has started inching back South along the horizon.  The days are a minute or two shorter now.  We savor these summer evenings in Vermont.

We watched our sparrow family as we ate, and realized that there are in fact two white sparrows.

A recipe for spicy shrimp:

1 pound of large size shrimp, cleaned and deveined

4 Tbsp. unsalted butter

1 tsp. turmeric

1 tsp. ground cumin

1/2 tsp. coriander

1/2 tsp. salt

Juice of one lemon

Preheat the broiler.  Melt butter in saucepan.  Stir in turmeric, cumin, coriander, salt, and lemon juice.  Toss the shrimp with the seasoned butter and spread on a broiler pan.  Broil until shrimp are a golden brown, about 8 minutes.  Serve hot.