In the summertime, I’m usually all about the simple food. The amazing fruits and vegetables practically prepare themselves for dinner, and a typical weeknight menu will look something like this: BLT, Caprese Salad, Sauteed zucchini on toast, pasta with tomatoes and olive oil, and another BLT (I really like BLT’s). But sometimes the occasion calls for a little more sophistication. Something that’s a little more exotic, that requires some more thought, some more layers of flavor. But at the same time, you don’t want to lose the wonderful casualness of summer dining — the feeling that every meal should be eaten outdoors and barefoot.
When I saw this recipe in last month’s food and wine, I knew I had found my summer dinner party dish. The prep is incredibly simple – no marinating required, no fancy cooking. And the flavors are fantastic — complex, bright, nutty, and utterly satisfying. The shrimp are intensely flavorful from the miso marinade, while still tasting of shrimp, the scallions add a savory hit, and the slaw has wonderful crunch — even the water chestnuts add a nutty flavor that I never realized water chestnuts possess. And despite all these layers of flavor and texture, this is still, at its heart, a sandwich, perfect for eating barefoot in the back yard.
