Beautiful food and beautiful presentation, as always. Gotta say, I'm loving the fancy skewer holders--looks like 2 different sets from recycled table knives, right? Great idea. How did you roll them so nicely?

Thanks for sharing.

I like how you put the shrimp on the skewers. Never thought to double them up like that, facing each other.

I was thinking the same thing! Solves the old turning on the skewers problem, doesn't it? Looks great!

Nice presentation!

Love those skewer holders...way cool!

This place makes me nuts...had to have crepes, ice cream is in the freezer and now I need shrimp!

PS: and OT but FOAS if you check back in I'm still curious if you used a sauce with those lobster crepes......

Sorry Sharon - I made the Crepe Filled with Lobster Madeira from the Inn at Mystic that Tricia posted on the crepes thread.

Here is a link that might be useful: about half way down

Dang! Those photos are really pretty! I can almost taste the deliciousness of the food!
Sooz

DC, you are quite the metal worker!

Yum! !
Looks so good, as always.

The way you skewered the shrimp kind of makes them look like hurricane symbols on weather maps.
Very appropiate for Gulf shrimp, don't you think?

Did you save me some? ? ? :>)

Rusty

I keep thinking about these skewer holders.... I think there are holes not only in the knife blade where we see the skewers go in, but also matching holes in the part of the knife blade that has been curled up inside, now sitting closer to the handle, which would give those skewers more stability. In that case you would need to calculate the approximate circumference of the bent/rolled/curved section of the blade so the inside holes end up in the right place.

Now I just need to figure out how to curve the blade without, you know, becoming a blacksmith to heat and soften the metal...

Would seem easier to drill both holes straight through after it's been rolled.

FOAS, I am sure you are right. LOL!

Thank you everyone.

I canÂt take credit for those skewer holders. I got them from a garage sale sometime ago. I was told that they were purchased from Mexico. I have 14 of them.

The interesting thing is not the skewer holders. ItÂs those bamboo skewers. That I can take credit for.

I infuse, cook, and marinate those skewers with many different flavors and seasonings so that when they are used to make sates or kabobs they impart flavor from the inside out.

The shrimps were skewered with lime/soy sauce/cream of coconut flavored bamboo sticks.

Using fruit flavored sugars, I also make fruit flavored skewers for making dessert.

dcarch