Summer is on its way, high 80º’s again…Ah, summer, what power you have to make us suffer and like it.
Russell Baker

What a great weekend, we celebrated friends & neighbors getting hitched and then, of course, Mother’s Day with a few new and old great dishes, one from a new cookbook from Stephenie, Cook Beautiful, Athena Calderone was an absolutely delicious surprise salad that included yellow and gold cherry or grape tomatoes, fresh strawberries, baby cucumbers, goat cheese all dressed with a wonderful perky citrus dressing, just fabulous!

Saturday good friends and a nice bowl of cioppino…Sunday a fabulous array of things from the ocean, BBQ Shrimp, a pile of clams and the first crabs of the year, always a special treat and thanks John V.  What more could a seafood lover ask for?  Oh, a nice loaf of French or Italian bread to sop up all the juicy buttery BBQ shrimp sauce and a pile of napkins.

YaYa’s BBQ Shrimp

1+1/2 pounds large shrimp
Zest of 1 lemon
1 lemon sliced +2 tablespoons or so lemon juice
1 pound unpeeled large shrimp
stick of butter
3 tablespoons olive oil
1/4 cup Worcestershire sauce
a splash of white wine
4 cloves garlic, minced
a sprinkle of oregano 1/2 teaspoon should do
1 large bay leaf
3/4 tablespoon Cajun or Creole seasoning/”Slap Ya Mama” is my favorite
1 teaspoon paprika (a bit of a smoky flavor use 1/2 smoked paprika and paprika)
pinches of cayenne
black pepper to taste

Set the shrimp aside and place all of the spices and seasonings in a small pot and simmer for a few minutes.  Set the oven temp to 350º.  Place the shrimp into a baking dish, toss in the sauce and bake for about 12-15 minutes until shrimp are done…

Part of Mother’s Day Feast