This is the penultimate Friday in Lent. (I don't get to use the word penultimate very often and so I am thrilled. Easily amused). As I have mentioned many times before we have rather enjoyed our fish on Friday meals. I went to HEB, my favorite grocery store, and came out with a couple pounds of 12-15 count shrimp. That means 12-15 pieces to the pound. These are big ass shrimp, over an ounce each. They are not cheap ($15/pound) but they are a real treat. These guys were in the Gulf of Mexico yesterday.

There are many ways to cook shrimp according to Bubba Blue. One thing that the casual shrimp chef doesn't appreciate is that they can easily be overcooked and become mealy. Properly cooked shrimp are crisp. For today's effort, it was less than 6 minutes total (because they were pretty big) on the grill. When I boil shrimp I put small amounts in the boiling water so that the temperature doesn't drop too much and take them out after three minutes and plunge them into ice water.

So shrimp and Ginny's excellent Cowboy Caviar made for an enjoyable meal. Saint Arnold's Elissa IPA pairs very well with this.