Susan wrote in message ...

I haven't planned it, since we were planning to eat out til I got
this
miserable URI. :-( At the very least, I'll be making some low
carb
chocolate peanut butter treat for my sweetie.

You should make my shrimp, feta and kalamata olive dish over a huge
bed
of sauteed spinach. It's easy, quick and looks very beautiful
plated.

And a boule de neige, maybe, with xylitol or a combination of
sweeteners.

The prep for the shrimp dish is about 10 minutes, all into one dish,
then baked.

The original recipe is at mtvikos.com, under recipes for their barrel
aged feta, and I used larger shrimp because I don't like little ones;
I
use jumbo, or sometimes large, and I use a lb from a bag of uncooked,
ez
peel shrimp:

Shrimp, Tomatoes & Barrel Aged Feta
This savory and delicious dish can be served as a hearty appetizer or
as
a topping for pasta.

10 oz. Shrimp, peeled and deveined, medium size
6 oz. Mt. Vikos Barrel Aged Feta, crumbled
2 Fresh tomatoes, medium, cut into large chunks (I use over half a
container of campari tomatoes from Sunset, at Costco)
1/4 cup Pitted kalamata olives
3 tbsp Extra virgin olive oil
3 tbsp Fresh flat-leaf parsley, chopped fine
2 cloves Fresh garlic, chopped
1 tsp Oregano, dried
1/2 tsp Salt
1/2 tsp Black pepper, freshly ground

Mix all the ingredients and place in a small baking casserole.
Preheat
oven, bake uncovered at 350 F. for 30-35 minutes. Serve immediately.
Serves 6 as appetizer, serves 4 with pasta.

Thanks Susan, that sounds really good and easy. I hope you're feeling
better soon.

Cheri