I think of shrimp when the weather gets warm. Actually I make shrimp all year round- everyone loves it.. in any form. I love using them in Indian, Italian, Asian and Latin dishes… I guess what I am saying is that sky is the limit.

A friend gave me a bag full of dill since she had too much and she didn’t know what to do with it. I love dill, especially in the summer. As I brought the huge quantity home, I started thinking about what to make. I had a bag of shrimp in the fridge and had been thinking of making some scampi… both my daughter and husband love it… actually I do too- with lots of garlic and white wine and a huge baguette to soak up all the olive oil goodness. Speaking of olive oil, I don’t use butter for my scampi.. I prefer all olive oil. For this dish, I just added a small bunch of fresh, chopped dill. When it comes to dill, a little goes a long way. It provides delicious, earthy flavor to any protein, sauce or starch. Instead of pasta or bread, I decided to serve the shrimp with risotto… recipe to follow…
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