I often say that the friendship of my colleagues is perhaps the best part of my career as a cook.. Bill Smith.
chopped thyme leaves.—shelled and deveined, tails left on.
In a medium bowl, mix the butter with the garlic, 2 teaspoons of the parsley, the lemon zest, lemon juice and thyme and season with salt and pepper..In a large gratin dish, arrange the shrimp, tails up, in a circular pattern.Dot the shrimp with the flavored butter and roast for about 10 minutes, until the shrimp are pink and the butter is bubbling.
Sprinkle the shrimp with the remaining 1 tablespoon of chopped parsley and the basil leaves.Serve hot with bread.. Make Ahead.
The flavored butter can be refrigerated for up to 1 week or frozen for up to 1 month..
Serve with a full-bodied Australian Chardonnay..Fresh herbs or herb flowers (such as lavender or borage), for garnish.
On bamboo skewers, alternate the watermelon cubes and tomato-seed fillets.In a small bowl, mix the lemon juice with the oil, vinegar and half of the lemon zest to make the dressing.
Arrange the skewers on a serving plate and pour the dressing on top.Sprinkle with sea salt, the remaining 1/2 teaspoon of lemon zest and the herb flowers.