Food & Wine’s October issue featuring Sizzling Shrimp Scampi set the theme for this delicious dinner. Gulf of Mexico prawns, surrounded by a bubbling butter flavored with lemon, garlic, parsley, basil and thyme, took center stage while also providing the dip for our artichokes and bread. The Acme Bread sweet batard and prawns were purchased at Bryan’s; the artichokes from Richmond Produce Market, a wonderful local shop. Although Julia Child has been renown to say “nobody has to know” about your food travails, mea culpa that the artichokes set off the smoke alarm making it a completely sizzling meal. A William Hill Chardonnay from Bevmo cooled everything down!
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