They come in lots of lovely colors and I’m totally smitten with the color Caribbean and in particular with this Le Creuset mortar and pestle.
Another great item to try out would be this ice cream maker by Cuisinart: just imagine how much fun I could have while churning me some home-made frozen yoghurt, sorbet or regular ice cream now that summer is upon us!!
Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.
Heat oil in a large skillet over medium heat. Cook garlic, stirring, until fragrant, 2 to 3 minutes. Add mushrooms and cook, stirring occasionally, until beginning to soften, 2 to 4 minutes.
Remove from heat and stir in lemon juice, parsley, and 1/2 teaspoon salt. Let marinate at least 30 minutes.