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Controlled pour dispenser — drizzle olive oil without glugging
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Provençal olive paste — crostini, sandwiches, pasta, fish topping
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Controlled pour dispenser — drizzle olive oil without glugging
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Provençal olive paste — crostini, sandwiches, pasta, fish topping
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in a saucepan, boil 8 cups of water with 1/4 cup of the salt. add the shrimp; boil until cooked, 2 minutes. drain and chill in an ice bath; drain again. in a medium bowl, whisk the olive oil with the lemon juice and the remaining salt. in two 1-quart glass jars, layer the shrimp, garlic, onion, bay leaves, parsley and 6 of the lemon halves. add the crab boil seasoning and the lemon dressing and cover. marinate the shrimp in the fridge for 12 to 24 hours before serving.