head-on jumbo shrimp.

I grew up in New Bern, North Carolina in what feels like to me now, a slower, calmer time.Families were big, and each one had a person who was “the cook.” In our family it was my great grandmother.

We were spoiled, because everything she made was always delicious.This recipe for pickled shrimp reminds me of those days.It would be an absolutely perfect addition to any late summer menu or any time of year.

Just make sure that you make a lot of it.. Ben Barker's Lowcountry Pickled ShrimpLe Creuset is a brand that captures the hearts of both professional cooks and home cooks, so it’s no surprise that it’s.at the top of our list.

heirloom-quality pieces.

in vibrant colors, the brand also makes some fantastic everyday cookware pieces.. We swear by.Meanwhile, in a medium bowl, using a handheld mixer, beat the cream until medium peaks form.

Whisk the lemon curd to loosen it, then fold the whipped cream into the curd.Chill until firm, about 1 hour.. Place 1 cake bottom side up on a cake plate and spread one-third of the lemon cream evenly on top, leaving a 1/4-inch border.

Repeat with another cake layer and another third of the lemon cream.Top with the final cake and the remaining lemon cream.