Yesterday for lunch I ate some curried salmon loaf from last week. I wasn’t sure how well it would freeze, but it was officially just as good reheated as straight from the oven. While I was in the freezer, I noticed that I have somewhat of a stockpile of shrimp. Frozen shrimp lasts up to nine months, but it’s probably time to get some of those little guys cooking. Lloyd is having dinner with me tonight, so I’m thinking of trying this linguine with shrimp and lemon oil. For more info about shrimp, the most popular seafood in the US, visit NFI’s Shrimp Council website.