Here’s the shrimp recipe I promised you. I got it from the New York Times, and the Times writer, Sam Sifton, got it from Doc Ford’s Bar on Sanibel Island in Florida, not Mexico, but Florida is a good place to read a Romantic Suspense novel, a beach book like Palace of the Blue Butterfly, don’t you think?
Anyway, the shrimp tastes totally like the shrimp Dave and I ate in little beach shacks under palapas when we were younger and vagabonding around Mexico.
Now all you have to do is make the shrimp, que up the trio music and ice down the Coronas.
Buen Provecho! . . .