We love this dish so much we just planted a whole bunch of tomato plants to support it. Meanwhile, we already have fresh mint in our garden which is fun to use it in this. (But we also make it year round with grocery store ingredients as well!)
It is a Martha Stewart recipe (see here) but we put two pounds of shrimp in it instead of her 1 1/2 mostly because they come in one pound bags, but also because unenlightened kids sometimes just pick out the shrimp! Give it a try; it is easy and delicious. This time, in the photos below, you can see we served it with enormously fat, locally organic asparagus that we grilled. Yum!
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