Using a pound of local bay shrimp from Casablanca Seafood Market, I add 1/8c of diced bacon, two cloves of chopped garlic, and the peeled shrimp to a hot pan while the linguine boils. Off the heat, a tablespoon of butter, chopped scallion, snipped chives, and some grated Parmigiano finish the dish.

With a glass of Sauvignon Blanc and a bowl of scampi, I swirl my fork and raise my glass to my new adopted city, and think that, perhaps, this is the beginning of a beautiful friendship…

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shrimp scampi wallpaper on Flickr

drink pairing: grassy Sauvignon Blanc

salt recommendation: Peruvian pink, fine

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