You can bring flowers, you can cook shrimps.
To make a fancy impressing dish doesn’t mean working hard necessarily, it can mean taking the time and effort to find ‘fancy’ and fresh ingredients and not doing to much work on them.
As far as I know, here in Israel shrimps are something most people eat only in restaurants, because they are not widely available or just because their cooking method is unfamiliar.
But there is nothing to be afraid of. The only rule when cooking fresh shrimps is short cooking time.
You can find fresh local shrimps in season in many fish shops in Tel Aviv and Jaffa, they are not cheap, but you can make a nice and impressive appetizer using only a few shrimps (hey, restaurant here may serve no more than 5 of them in a dish…).
If you buy whole fresh shrimps you sometimes need to clean them (devein) first. You can do it and keep them whole using a toothpick, or you can peel them and cut them open to pull out the ‘vein’, you can look how to do it here.
- Sliced lemon
- Bruised garlic
- Olive oil
Of course you can play with it, put chilies, different herbs, or nothing at all.
After they have been marinated for a short while, skewer them, and put them on a grill or on a hot heavy pan. Brush the shrimps with the marinade while they roast. You won’t need more than a couple of minutes for each side to cook. They will turn pink, and then they are ready. Short cooking will keep them tender, while looooong cooking will give you the hard and chewy texture that you probably came across before… just keep in mind that fresh shrimps are also eaten raw.
That’s it, a great and fast way to impress your peers.
But flowers are also nice!