Here’s a quick easy dinner:
Just get a pound of shrimp and cook them in olive oil (about 1/2 a cup) with minced garlic (a few cloves), thyme and red pepper flakes. Saute for just a few minutes–until the shrimp are pink (err on the side of undercooking)–sprinkle with salt and parsley. Serve with bread and salad. And a crisp Pinot Grigio.