On May 16th, Doc Ford's Sanibel Rum Bar & Grille was featured in New York Times Magazine.
They got a great write-up and - for all of you craving a taste of the islands - the Yucatan Shrimp recipe was included!
"Here is a late-spring meal to evoke deep summer, when the heat lies heavy even at dusk and humidity wraps you like a blanket: shrimp tossed in garlic butter made fiery with Indonesian sambal and jalapeño, cut by lime, fragrant with cilantro.
It is a kind of scampi for the sun-kissed and sun-desirous alike, a vacation on a plate. Add a mojito and a couple of beers." Read the entire article on Doc Ford's Sanibel blog - Doc's Journal
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