April 1, 2, and 3rd

We went out to eat both Friday and Saturday. Oh BTW, Phil's Ice House DOES have the best hamburgers!

Gloria and Gaylynn this is what I had for lunch as leftovers today!

Sunday we had:

Shrimp with Artichokes and Mushrooms

2 pounds extra large shrimp, peeled, deveined and tails discarded
salt and pepper
1/4 olive oil
3 garlic cloves, minced (who measures garlic!)
1/2 t red pepper flakes
10 oz white mushrooms quartered
2 cans artichokes hearts quartered
1/2 cup white wine
3 T butter
2 T finely chopped fresh parsley

Pat shrimp dry with paper towels and season with salt and pepper. Combine shrimp, 1 T oil, garlic and pepper flakes in zip loc bag and refrigerate for 15 minutes

Heat 1 T oil in a large nonstick skillet over med-high heat until shimmering. Cook mushrooms until browned, 6 yo 8 minutes. Add artichokes and cook until lightly browned, about 3 minutes. Transfer vegetables to med bowl and tent with foil.

Heat 1 T oil in skillet over med-high heat until just smoking. Add half shrimp and cook without moving until spotty brown on first side, about 1 minutes, transfer to bowl with vegetables. Repeat with remaining oil and remaining shrimp. Add wine to now-empty skillet and simmer until reduced to 1/3 cup, 1 to 2 minutes. whisk in butter until smooth. Stir in vegetable-shrimp mixture and parsley and simmer until shrimp are cooked through.