|1 lb||Shrimp, fresh|
|3||Thyme, fresh sprigs|
Pasta & Grains
Baking & Spices
|1||Sea or kosher salt and fresh black pepper|
Oils & Vinegars
|1/3 cup||Olive oil|
Also on these boards
Grilled chicken with lemon basil pasta from the Pioneer Woman. Nothing else needs said here. Sounds fabulous!
Shrimp Salad 8-oz pkg frozen cooked salad shrimp, thawed and drained 6-oz can lump crabmeat, drained and picked 1 large hard-cooked egg, grated 1/4 c chopped celery 2 tbs minced green onion 2 tsp dried dill weed 1/4 tsp salt 4 tbs mayonnaise 3 tbs sour cream
Grilled Balsamic-Garlic Crusted Pork Tenderloin by Kitchen Confidante. One of my favorite cuts of meat is the pork tenderloin. I love how versatile it is and how it takes well to various types of preparation and cooking methods. In some ways, it’s better than a pork chop, which can be tricky for many cooks – one false move and you can end up with dry, chewy chops, and a table of sad eaters.