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@sarahwiggleszz: Like go worry bout global warming or sum #real #fyp

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Tuesday 12 May 2026 15:09:31 GMT
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raziroz
Roz :
Do you still go to mc?
2026-05-12 17:42:11
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This is not a recipe that follows rules. It follows instinct. The martini starts as a drink, becomes a sauce, and ends up somewhere in between 🍸 Recipe below and in my Substack at lenorenolanryan Shrimp 2 tablespoons olive oil 1 tablespoon butter 1 shallot, minced 2 large garlic cloves, minced 1 teaspoon lemon zest 1 pound extra-large shrimp, peeled and deveined 1/2 cup Castelvetrano olives, pitted and torn or halved Pinch red pepper flakes Salt and PepperJuice of one-half lemon 3 tablespoons fresh parsley, chopped Begin with the martini. Fill a shaker with ice and add the vodka, vermouth, and olive brine. Shake or stir until very cold. Strain into a chilled martini glass and garnish with olives. Take a sip. This matters. Heat the olive oil and butter together in a wide skillet over medium heat until melted and glossy. Add the minced shallot and cook gently until soft and fragrant, about two to three minutes. Stir in the garlic and lemon zest and cook briefly, just until aromatic, letting the kitchen fill with that unmistakable promise of something good. Add the shrimp in a single layer. Cook for about two minutes, turning once, until they begin to blush pink but are still tender and not quite finished. Pause. Take another sip of the martini. Then pour the martini straight into the pan. Add the olives, red pepper flakes, salt, pepper, and lemon juice. Let everything simmer together for three to five minutes, allowing the shrimp to finish cooking and the liquid to reduce into a silky, briny, lemon-kissed sauce. Finish with the chopped parsley and remove from the heat. #shrimp #martini #cooking #seafood #Recipe
This is not a recipe that follows rules. It follows instinct. The martini starts as a drink, becomes a sauce, and ends up somewhere in between 🍸 Recipe below and in my Substack at lenorenolanryan Shrimp 2 tablespoons olive oil 1 tablespoon butter 1 shallot, minced 2 large garlic cloves, minced 1 teaspoon lemon zest 1 pound extra-large shrimp, peeled and deveined 1/2 cup Castelvetrano olives, pitted and torn or halved Pinch red pepper flakes Salt and PepperJuice of one-half lemon 3 tablespoons fresh parsley, chopped Begin with the martini. Fill a shaker with ice and add the vodka, vermouth, and olive brine. Shake or stir until very cold. Strain into a chilled martini glass and garnish with olives. Take a sip. This matters. Heat the olive oil and butter together in a wide skillet over medium heat until melted and glossy. Add the minced shallot and cook gently until soft and fragrant, about two to three minutes. Stir in the garlic and lemon zest and cook briefly, just until aromatic, letting the kitchen fill with that unmistakable promise of something good. Add the shrimp in a single layer. Cook for about two minutes, turning once, until they begin to blush pink but are still tender and not quite finished. Pause. Take another sip of the martini. Then pour the martini straight into the pan. Add the olives, red pepper flakes, salt, pepper, and lemon juice. Let everything simmer together for three to five minutes, allowing the shrimp to finish cooking and the liquid to reduce into a silky, briny, lemon-kissed sauce. Finish with the chopped parsley and remove from the heat. #shrimp #martini #cooking #seafood #Recipe
#fypシ #foryou #xyzbca
#fypシ #foryou #xyzbca

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