I'm beginning to think there should be a support group for boyfriends and spouses of food bloggers.
I know you think you're just looking at an overly staged photo of shrimp, but let me paint you a little picture of what's occurring mere inches outside this photo...
It's 30 degrees and windy. James and I are standing on my balcony. I'm taking 23438735 photos of these shrimp, attempting to capture one or two acceptable enough to post here. To my left, James has kindly offered to hold my "light reflector", and by light reflector I mean a giant piece of white foam board that some person who knows about photography once told me to use.
My photo set up is so busted...
Meanwhile, our lunch gets cold while I snap away. Did I mention lunch was at 3:30 since we didn't grocery shop until early afternoon?
I'm sure fellow food bloggers' significant others can empathize. Lukewarm food, photo shoots in freezing temperatures, and props clogging up closets are an unfortunate fact of life.
Fortunately, this weird hobby of mine has edible rewards. James and I loooooved these shrimp, and ate this whole recipe between the two of us in a single sitting.
I may be channeling warm weather a bit with this recipe since it contains fresh basil and calls for grilling. Usually, I like cold weather, but I'm kind of over it right now. All I want to do is sit outside in a sundress with a bottle of rosé and eat a bunch of these shrimp.
Also, I don't actually have a grill since I live in an apartment, so I broke out my trusty Cuisinart Griddler, which worked just splendidly.