Shrmmslfr

Yeah, we had a wee party. Just 8 or 10 people, but it was a wine tasting, soo....

Yeah.

Yeah.

Anyway! I made shrimp salad (chopped shrimp with a sauce made of 2 heaping tablespoons of mayo, a generous pinch of kosher salt, the zest of a large lemon, half its juice, and fresh dill, scissored in) and served it in little bowls made of cucumber slices (must use my melonballer!), plus cheese, crackers, grapes, olives, nuts, and...right. Wine.

Other people brought a Thai salad (sticky rice plus cabbage and marinated beef! YUM!), a Caesar salad, fabulous little crab puffs, an amazing blue cheese (triple cream, duh), mascarpone with fresh rhubarb/strawberry sauce, and 5 or 6 or 8 bottles of Gewurztraminer.

I had a bit of shrimp left over, and since leftover shrimp stinks in God's nostrils, I made a dipping sauce. It was: 1 T of Chinese dark soy (in case you're new: this is a different product from Japanese soy, and entirely wonderful. Go get some.), 1 T unseasoned rice vinegar, 1 teaspoon chili-garlic sauce, one teaspoon of sesame oil, and 2-3 teaspoons of local honey. Stir, stir, stir and you'll get a small amount of a sour, salty, sweet, spicy dipping sauce for shrimp. It's yum. Poof! No more extra shrimp.

Floating to bed, now...