I whipped this up to go with grilled salmon. It was easy and delicious!

2 parts cherry tomatoes, halved or quartered (depending on size)
1 part chopped kalamata olives
1 part diced red onions
1 part feta, crumbled
lemon juice
olive oil (if possible, from a jar of sundried tomatoes)

Combine and enjoy!

This was inspired by the Jose Andres' Gambas a la Plancha recipe, and having some fresh shrimp from Arganica. I was feeling a craving for a more cajun-y shrimp-and-grits setup, however. So, I figured there's no reason not to just do both. I left the grits simple, and focused on the shrimp and the chutney-like goop.

A ton of salt
3 whole shrimp per person
grits, plus water and butter for their preparation.

For the creole chutney:

1/2 medium onion, chopped
4 cloves garlic, minced
1 mild jalapeno
1/2 bell pepper (red preferred)
1 small tomato
1 tsp molasses

This is a basic recipe for dashi, or seaweed stock (as I would describe it). It is the basis for many Japanese soup recipes. I consider the American equivalent (not in flavor, but in use) to be chicken stock.

* 4 large strips of Dried Kombu (dried kelp), cut into roughly 4x4 inch squares
* 1 Tbsp mushroom buillon base
* 6 cups of cold water
* 6 dried shiitake mushrooms