After a week of being too sick to cook or eat much, I'm finally able to taste food again. Yes! I'm not interested in anything complicated or rich, but am definitely ready to venture beyond soup. I settled on sauteed shrimps, this version, which I modified last summer from a delicious appetizer that Stu The Wine Genius made for 4th of July - shrimp saltimbocca (sauteed with pancetta and sage; for Stu's version, pictured below, the shrimps and sage are wrapped in thin slices of pancetta and grilled, mmm...). Delicious with a simple, crisp salad. Add grilled bread or pasta or rice to serve a group.
