I finally got around to watching Julie and Julia and was inspired by the aspic scene and also by Merrill's Jell-o foray earlier this year. With those two notions in mind I was looking in my freezer and noticed I had saved enough shrimp shells to make what I call a quick stock, and yes I save shrimp shells. It is strong enough to taste the shrimp but not overpower good tasting tomatoes. Some sort of home made mayonnaise makes a great dipping sauce for this dish. With the back porch fan whirling away above us, the birds chirping, a nice glass of Chenin Blanc and the sun setting it makes for a nice end to a great day.

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