Welcome back to the broad highway of culinary intrigue!

This month, I’m featuring an alluring shrimp delight to tickle your tongue. Be sure and try this one out.

I got thinking after reading about the latest bouts of alternate route affliction— that perhaps we need to call a Conference of Sedona’s Sidewalk Shamans and Garage Gurus to create the solution to this traffic dilemma;

Perhaps a Bell Rock Tele-porter, with portals at Up Town and all the Coffee Houses and, of course, the vortexes!

Well anyway, despite our madness, we can still have some Good Times and fantastic food, so ‘ Onward Ho’ to this month’s stop on the epicurian express.

serves 6

• 30 jumbo shrimp, peeled and deveined

Marinade:

• 1/2 cup olive oil
• 2 Tbs. chopped fresh garlic
• 1 Tbs. balsamic vinegar
• 1 Tbs. lime juice
• 1 Tbs. chopped fresh rosemary
• 2 tsp. salt
• 1 tsp. pepper

Sauce:

• 1/2 cup white wine
• 1 chopped shallot
• 1 red bell pepper, roasted and peeled
• 1 cup cream
• 1 Tbs. butter
• pinch salt
• pinch pepper

Toss shrimp in marinade and let soak for 15 minutes. Drain and saute in large skillet at high heat of skewer and grill. Serve over sauce. Goes well with cous-cous and asparagus.

Sauce:

Bring wine and shallots to simmer in small saucepan, reduce by 2/3, add bell pepper and cream, puree, simmer until it starts to thicken, remove from heat and stir in butter, salt and pepper.