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Puree blue cheese, 1/3 cup oil, lemon juice and cream in a food processor until smooth. Transfer to a serving cup. Place garlic, parsley, 1/3 cup oil, sherry, hot sauce and lime juice in a bowl and stir. Pour some of the sauce into a skillet and set on medium heat. Place the shrimp in the skillet. Saute until the shrimp turn pink on both sides. Place the shrimp on top of the lettuce on a plate. Put the cup of blue cheese dip on the side.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
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