The Hawthornes Are Served.

The Hawthornes had company the other night -

the Capricornicuses -

Guiseppe and his wife Giovanna -

and Guiseppe cooked for us!

What a treat.

All I had to do was sit back and drink my wine,

which I can do very well.

I provided the barley salad
 - one of my favorite spring salads -

which has cucumber, squash, and zucchini,

and a tart mayo-based dressing with dill,

basil, and tarragon.

I provided the salsa and chips, too.

Guiseppe is preparing

a garlic shrimp dish and ...

...  prosciutto wrapped scallops.

Shrimp with Garlic and Olive Oil

Season the shrimp with 1 tsp salt.

Heat a large, heavy pan over medium-high heat.

Add shrimp and cook, turning once, about 1 minute each side.
Yes, the recipe said use a dry, hot pan.

Add 2 TB olive oil,  5-6 cloves garlic, 1 leek, finally chopped, 

and 1/4 tsp red pepper flakes.

Cook a minute longer.

Add 2 TB dry white wine and cook a minute longer.

Adjust seasoning with salt and black pepper.

Add 2 TB parsley.

Serve immediately.

I cooked nothing.

I stood back and shot pictures.

Nice sear on those scallops, Guiseppe!

I love sweet and salty together

and the scallops and prosciutto were a perfect fusion.

A most excellent repast.

Thank you, Capricornicuses.