This was a quick and easy dinner. I chopped up half a tomato and avocado with two mini-English cucumbers and added Grey Celtic Sea Salt. While doing that I sauteed a big onion in a little butter, then added ½ pound of thawed shrimp and fresh parsley. When the butter absorbed I drizzled it with a little of my vinegar-oil blend (fruity Balsamic vinegar and extra virgin olive oil.) Once the parsley wilted a bit, the shrimp was done and dinner was ready. It was really good! :o) . . . Lin
No comments:
Post a Comment