Shrimps in Green Sauce: Green sauce means different things to different cooks, but I like the Iberian interpretation best. It draws its color from parsley and its impact from chilies, scallions, and, mostly, garlic. I find it difficult to use too much garlic here, and have never really reached the outer limit
NYT Cooking: This recipe is an adaptation of one found in Jean-Georges Vongerichten�s and Mark Bittman's cookbook, �Jean-Georges: Cooking at Home with a Four-Star Chef.� <br/><br/>Fresh ginger, lime juice and sherry vinegar are the star players in this simple, sophisticated dressing that will make any salad sing. After putting it together, let it rest for a day so the flavors can meld.