Chopped up a bunch of basil we needed to use up, put it some vegetable stock and added some garlic, salt, and pepper and pureed it and then poured it over the shrimp to marinate for a few hours.
Parboiled some chopped dandelion — or, as Brian says, “dandy lion” — greens and set them aside. Heated up a couple of teaspoons of oil in our trusty dutch oven and sauteed some julienned summer squash and red peppers until they were about half done, removed them from the pot and set aside with the greens. Threw the shrimp in the pot to sauté. Added the greens and veggies when the shrimp had mostly turned pink and tossed it all together until veggies and shrimp were cooked through.