Matt and I celebrate our anniversary every month. It’s silly and fun and a little bit crazy like us. The night before “the big day” we went to The Oyster Bar and consumed 48 oysters and many champagne flutes.
The day of, to keep with the seafood theme, I made shrimp 3 ways. Black bean scallops with butter shrimp and cucumber mint salad.
Above(this picture doesn’t do it justice):
To the left: shrimp with garlic and butter and crispy sage garnish.
To the right: shrimp with chorizo, tomato, garlic, onion, parsley and cilantro. Lots of fresh lemon squeezed on top.