Last night I made shrimp scampi with a sprinkling of shredded parmesan, lemon zest and a garnish of freshly chopped sprigs of Italian parsley. Susan prepared our usual Mediterranean salad of pickled olives, mushrooms in olive oil, Mozzarella and tomatoes (2/3 of a proper Insalata Caprece), a leaf of Belgian endive with crumbles of Stella Bleu Cheese, and a few crostini topped with basil pesto.
It was a treat.