Summer Citrust Shrimp with Parmesan Vermicelli and Grilled Green Beans

Saturday in between baking and decorating a cake I marinated shrimp for dinner. I used the recipe Jeffrey came up with last summer.

Jeffrey grilled skewers of shrimp and a grill-pan of green beans tossed with olive oil and Cavender's Greek seasoning.

I cooked vermicelli and tossed it with softened butter, freshly grated Parmesan, cracked black pepper, and a sprinkling of fresh parsley from our garden. It was really tasty. Something about that shrimp went so well with the pasta. I was hoping we'd have some leftover green beans I could put on a salad this week but we ate every last one.