The best part about dogs is how they are the least judgemental people I have ever met. I mean, there is pretty much nothing about dogs I don’t like. They don’t act like they know your financial situation or make insensitive accusations because you’re an overnight success or child born into millions. And no, those are not the same person, but even if they were, the dogs don’t care (and the millionaires probably don’t either).
They sit there, fluffy, doe eyed, longing to be pet. They don’t assume because you’ve gained some good fortune, (or heck!) you can buy an island in the Canary’s (all cash), that you owe them something.
And likewise, they don’t care if you can’t rub two nickels together…as long as you can belly rub them – they’re good.
They don’t bark rude insinuations at the numbers that make up your bank account (multitudinous or nonexistent). They don’t sit silent, expressionless lingering on the lost efforts of throwing a credit card down for their portion of the meal. Nope, as long as you share a few licks of your plate, they are content.
The sad, unethical, arrogant abandonment that has been taken towards prosperity is a shocking, uneasy revelation of the envious society that is perpetuated – Not dissimilar to a snobby nosed grunt given while passing by an impoverished tent city.
I’m just wondering where the lack of candor is? Where is the love, really? Like really, really? Is it too hard to be grateful — and be great to one another?
We should be ashamed. I mean those of us that aren’t dogs.
And speaking of the pups…they really love shrimp. So off to a night of rosé, belly rubs and delicious nibbles.
They make me feel comfortable at parties too.
Takes 45 min (with marinade time); Feeds you and a couple cool cats
Ingredients and Method for Prosecco Citrus Vinaigrette
- Juice of half a navel orange
- Good squeeze of lemon (about 1 tbsp)
- 1 1/2 tbsp agave
- 1/2 cup prosecco
- 2 tbsp white wine vinegar
- 1/2 cup good olive oil
- Pinch of salt
Mix all ingredients together well and refrigerate for at least a half hour, but you can make this up to a day in advance.
Ingredients/Method for Shrimp Marinade
- 1/2 cup prosecco
- 1/2 cup good olive oil
- 16/20 shrimp, deveined and shells removed, except for tails
- Zest and juice of 2 lemons
- 5 sprigs tarragon, minced
- 4-5 sprigs thyme, minced
- 1 tsp garlic powder
- Salt and pepper
Mix all ingredients together with the shrimp and allow place in the fridge for at least 30 min but up to 2 hours prior to cooking.
Ingredients for Shrimp & Stone Fruit Salad
- 1 peach, sliced
- 1 orange, peeled and sliced in rounds
- ~ 15 cherries, pitted and halved
- 1 small bulb fennel, sliced thinly on a mandolin
- 6 baby cucumbers, sliced
- 1 avocado, scooped out with a melon baller
- Tarragon leaves and fennel fronds for garnish (optional)
Method of putting it all together
Sauté shrimp in about 2 tbsp of olive oil over medium heat for about 2 minutes (or until pink). Throw away extra marinade juice. Flip and cook another minute. Once the whole shrimp turns pink it is done. Remove from heat.
Assemble the salad as seen in the pictures, or as you like. I like to arrange it in sections (fennel, peaches, oranges) and then top with the smaller fruits; cherries, cucumbers, avocado balls.
Dress with prosecco citrus vinaigrette.
(*This would also be delicious if the shrimp were chilled.)
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