John did a great job cooking the shrimp. It came out rosy pink with that snap as you bite into them and then the slightly toothsome inside. We decided to double the sauce because we were putting the shrimp scampi on toast and the bread would absorb a lot of liquid.

My vegetable came out less well. It was mostly the fault of using frozen corn instead of fresh. It came out starchy and mushy. The asparagus was fine and I also used a shallot and some poblano chile. It’s a promising dish but it needs a better corn ingredient.

Shrimp scampi on toast with corn and asparagus succotash