Had some shrimp defrosted and grilled them with salt and pepper then tossed them in Truff Arrabbiata Sauce to serve over some tagliatelle and made a little salami rose charcuterie plate with some soppressata, prosciutto and a nice little salami rose along with some cheeses picked up at the Visalia Farmer’s Market from Antipasti L.A. 🤌🏽
How’s that for a midweek snack? 😏
