Shrimp ... and lots of it in butter!

I know I've been horrible with posting lately. I hope you all have enjoyed the summer -- we certainly have. We've been busy with the gardening, lots of cooking and baking (and eating, of course). 

One great thing about summer is that shrimp doesn't seem to be a problem to get. Granted they are a little more expensive fresh, but they taste so much better. Fresh shrimp here usually comes headless but if you have them head intact, go ahead and use them with the heads on (more flavour!)

I don't have the recipe for this yummy shrimp feast as it was literally thrown together with what we had available.This is a basic sautee in butter and olive oil, so based on the photo, it has lots of garlic (we always use quite a lot - a whole head or more!), onions, leeks (those larger green strips), and coriander leaves (wansoy) added last minute. If I remember too, this was spicy because of some red curry paste we had on hand. And don't forget some freshly ground pepper!