It warmed up enough to spend the afternoon on the beach. Not as many birds on the beach this year.
For dinner, we began with an appetizer of Caprese salad made with a tomato from our landlord's garden (he gave it to us--we did not steal it).
|Heirloom Tomato Garden|
Al grilled jumbo shrimp seasoned with oil, salt, pepper, and lemon juice. He also roasted a red pepper on the grill. I prepared fried corn with chopped red pepper and onion and made arugula salad with vinaigrette dressing. Served with hot rolls and wine. Great dinner!