I like making shrimp because it’s good, low in fat and cooks quickly. I chose this recipe out of the new Cooking Light because it was selected as a “staff favorite”, and I figured we’d balance out the low cal with fattening garlic bread (yum!). I didn’t like this very much, and I won’t make it again. I don’t know why I didn’t like it, I just didn’t. It was too much like eating plain shrimp, I think.

• Shrimp in Green Sauce (Cooking Light, Jan/Feb 2004, p. 159)
• Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)
• Packaged Lemon and Spinach Couscous

Wine: Ridge 2000 Llewelyn Zinfandel (California). Yum, yum, yum! A big, juicy, jammy zin – just how I like them.