Shrimp with Oil and Lemon

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            FOOD FUNNY
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Here's some food for thought from our Swedish friend Anna
Welander:

Dry Ice: A Carbon Dioxymoron

If the professor on Gilligan's Island can make a radio out of a
coconut, why can't he fix a hole in a boat?

If Wiley E. Coyote had enough money to buy all that ACME
stuff, why didn't he just buy dinner?

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            TODAY'S RECIPE
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I've never gotten a complaint from a reader for doing a week of
Italian recipes, so my credo is "When in doubt, do Italian." Here's
the lineup:

(Recipes in brackets are in the PLUS Edition only.)

Monday's Starter
Shrimp with Oil and Lemon (Gamberi all'Olio e Limone)
[Leek Frittata (Frittata ai Porri)]

Tuesday's Soup or Salad
Tomato Bread Soup (Pappa al Pomodoro)
[Meatball Soup (Polpettine in Brodo)]

Wednesday's Side Dish
Linguini with Pesto and Tomatoes (Linguini al Pesto e Pomodori)
[Pasta with Butter and Cheese (Pasta al Burro e Formaggio)]

Thursday's Entree
Tuna with Tomatoes and Bay Leaves (Tonno al Pomodoro e Alloro)
[Braised Lamb Shanks (Stinchi di Agnello)]

Friday's Dessert
Ricotta Pie (Torta di Ricotta)
[Grandmother's Pie (Torta della Nonna)]

Fresh seafood is so abundant in Italy that the Italians often
serve it as an antipasto and then again for the main dish. This
dish is about as simple as they come.

Shrimp with Oil and Lemon (Gamberi all'Olio e Limone)

2 lbs (900 g) large shrimp
1 Tbs (15 ml) red wine vinegar
1/4 cup (60 ml) extra-virgin olive oil
2 Tbs (30 ml) lemon juice

Bring about 1 gallon (4 L) salted water to a boil in a large pot over
high heat. Add the shrimp and vinegar and return to the boil. Cook
for 1 minute after the water returns to the bowl and drain. Cool
enough to handle the shrimp and peel and devein them. Toss with
the olive oil and lemon juice and serve warm or at room temperature.
Serves 4 to 6.
Received on Mon Nov 20 06:19:34 2006