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I don't cook for lunch. Most Brit's (and other Europeans) have a hard time grasping that fact. "Do you go out for lunch?" is the next question I normally get. No, we don't go out for lunch. "Well, what does your husband eat?" comes after that. Whatever he feels like making is my response. Mon mari is an adult, admittedly male, but still capable of feeding himself. I don't make breakfast either. (Nor do I iron his golf shirts but that's a another topic.) He actually prefers to putter around the kitchen, making a sandwich, adding whatever happens to be leftover in the fridge. He eats whenever the mood hits, usually around 12:30 – maybe even 12:40. I don't eat until after my work-out, which is after whatever morning projects I have are finished – anywhere from 2:00 until 4:00, and my lunch is usually fresh fruit and yogurt. When we have guests I will actually lay out the food intended for their lunch (pates, cheeses, salads, bread, etc.) but they are still on their from there.
Earlier this month Sam had a wonderful recipe for a 'Shrimp Sandwich' on her blog. Since I don't 'do' lunch and (since I don't do lunch) mon mari doesn't 'do' sandwiches for dinner I decided to turn it into a starter.
You can find Sam's original recipe at the link above. Here is mine for the starter:
Shrimp on Avocado Cream
18 medium shrimp
1 tbs butter
1 tbs lemon
1 tsp pepper
1 small ripe avocado
3 oz (75 gr) cream cheese (softened if typical U.S. kind)
4 yellow cherry tomatoes
4 red cherry tomatoes
2 pieces whole-grain bread
Olives and fresh basil for garnish (and eating)
Peel and devein shrimp if needed. Melt butter and add lemon and pepper. Toss shrimp with lemon butter. Cook on barbecue grill for 5 minutes or until done. Or saute in nonstick skillet for same amount of time. Remove and set aside. Remove avocado from shell and put into a bowl. Mash with a fork. Add the cream cheese and mash with the avocado. Slice the cherry tomatoes. Toast the bread. When done remove crusts and allow to cool. To assemble: generously spread the avocado on the toast (you might have a bit left – save for breakfast). Artfully arrange shrimp and tomato slices, garnish and serve.
Very simple….simple is good….