THE ONLY JUSTIFICATION FOR SEAFOOD:

Cuban Garlic Shrimp (From Linda Bladholm's Fork on the Road, 12/25/08, Miami Herald)

• ½ cup extra-virgin olive oil

• 4 to 6 garlic cloves, finely chopped

• About 3 pounds extra-large shrimp, shells and heads left on

• Juice of 2 limes

• Salt

• ¼ cup finely chopped fresh parsley with a pinch of dried oregano

• Dash of Tabasco sauce (optional)

In a large skillet, heat the oil over low until it is fragrant. Add the garlic, stirring 1 to 2 minutes. Raise the heat to medium, add the shrimp and cook, stirring, until they turn pink, 4 to 5 minutes. Stir in the lime juice, salt to taste, parsley and oregano. Taste, adjust seasonings and add Tabasco.