Good Afternoon Fine People! As the warm days are waning (thank goodness in my simple opinion!), I offer those of you who only enjoy shrimp during the summer months one more recipe to ease through your palate with brightness. As I watched the “winners” being announced during the Emmy Presentation Sunday night, I couldn’t help but to think that there are no “Category Winners” on this site. I love everything that I post; and if I attempt something that is less than suitable, it doesn’t make it “on air”, sorta like some early versions of TV shows! This is a sure red carpet winner; so go ahead, be fabulous, then sit back and wait for the oohs and aahs!

Vinaigrette:
1/3 cup extra-virgin olive oil
Zest of 2 large lemons
Juice of 2 large lemons
1/2 t kosher salt
1/2 t freshly ground black pepper
In small bowl, whisk together olive oil, lemon zest, lemon juice, salt and pepper until smooth.
Set aside.

2 Tbs extra-virgin olive oil
1 large shallot, chopped
1 lb large shrimp, peeled and deveined
1 t kosher salt
1/2 cup dry white wine, such as pinot grigio

Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until al dente, stirring occasionally, 6 to 8 minutes.
Drain and reserve 1 cup of pasta water.

In a large skillet, heat oil over medium-high heat.
Add shallots and cook until soft, 1 to 2 minutes.
Add shrimp, salt and pepper.
Cook until the shrimp turn pink and are cooked through, 2 to 3 minutes.
Remove shrimp from skillet.
Increase the heat to high.
Add wine.
Cook for 1 minute until most of the liquid has evaporated.
Add cooked pasta, cooked shrimp and vinaigrette to the skillet.
Toss until all ingredients are coated, adding the reserved pasta water, if needed, to loosen the pasta.

Transfer to a large bowl, garnish with dill, and serve.