This dinner screams ‘summer meal’ to me. It’s light, fast, and full of bright flavors. Just cook up some shrimp with a dash of paprika then serve with warm pita bread and cooling sides of minted hummus, cucumber and lettuce.
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound large shrimp, peeled and deveined
4 cloves garlic, minced
Coarse salt and freshly ground pepper
1/2 teaspoon paprika, plus more for sprinkling
2 tablespoons fresh lemon juice, plus wedges for serving
1 1/2 cups plain purchased hummus
3 tablespoons finely chopped fresh mint, plus leaves for serving
Pitas, warmed, for serving
Romaine-lettuce leaves and sliced cucumbers
1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add shrimp in a single layer and the garlic. Season with salt and pepper. Cook, stirring occasionally, until shrimp are pink, opaque, and just cooked through, 2 to 3 minutes. Stir in paprika then lemon juice, scraping up any browned bits from bottom of pan. Remove from heat.
2. In a bowl, stir together hummus, remaining 1 tablespoon oil, and mint.
3. Serve shrimp and hummus drizzled with oil, sprinkled with paprika, and topped with mint leaves. Arrange lemon wedges, pitas, lettuce leaves, and cucumbers alongside on each plate.
Recipe from Martha Stewart Living Magazine
California-based indie band Mercies released their latest album, ‘Blue Against Green’, this past March. “Only At Night” contains the album title. It’s a lovely song made all the better from Josh Rheault’s twangy vocals.
“We brushed the tops of the trees
Blue against green
We heard the white water weep
Same song it sings
A song for the night”
Check out Mercies on the band’s Website, where you can learn of an upcoming show in L.A. and buy their music.