GAMBERETTI ALL'OLIO E LIMONE (ITALIAN)

Mary went out to a dinner meeting last night, so took advantage of the chance to load up on a treat that my spouse doesn't like: Shrimp!

I treated a mound of oversize beauties to a simple but delicious Northern Italian procedure, working from a Marcella Hazan recipe but simplifying it and cutting down on the marinating time:

Bring a couple of cups water to the boil in a saucepan and add 1 tablespoon salt and 1 teaspoon balsamic vinegar. Put in freshly peeled shrimp (I used 1/2 pound to serve one glutton), let return to the boil, then turn off heat and let them steep in the hot water for 3 or 4 minutes or just until cooked through. Remove from the cooking liquid, place in a bowl, and let cool a little. Then pour on 1/4 cup lemon juice, 1/8 cup olive oil, and salt and pepper to taste, and let them sit for a while, turning occasionally.

I whipped up a bowl of orzo and salad and pitched right in; no need for anything fancy here!

It made an unexpectedly good match with an inexpensive Vin de Savoie white wine from Eastern France.