The winds have replaced the rains. A sign of warmer months on the horizon.

Today the sun is streaming in every window, filling our little apartment with a soft glow. There’s still a slight chill and we’re waiting patiently for the promised warmth. In the meantime, it’s fun to pretend that we’re eating our fresh, light lunch on the patio with a glass of rosé, listening to the birds twitter and tweet.

I suggest a chunk of crusty bread alongside for mopping up the butter, olive oil, wine and herbs left at the bottom of your plate! Maybe some fresh fruit, too.

Baked Shrimp Scampi with Tomatoes [serves 2]

Printable recipe

1 lb [12-15 per lb] shell-on shrimp [you can see ours were smaller]

1 1/2 T extra virgin olive oil, plus 1 T for the topping

1 T dry white wine

Kosher salt and freshly cracked black pepper

3 T unsalted butter, at room temperature

2 t minced garlic, about 2 medium cloves

2 T minced shallots, or 1 T freeze-dried shallots

2 T minced fresh parsley leaves

1 t minced fresh rosemary leaves

1/4 t crushed red pepper flakes

1/2 t freshly grated lemon zest

1 T freshly squeezed lemon juice

1 T Dijon mustard

1/3 c Panko or homemade breadcrumbs

2 plum tomatoes, thickly sliced

Lemon wedges, for serving

Preheat oven to 425° F.

Peel, devein, and butterfly the shrimp. Place the shrimp in a medium bowl and toss gently with the olive oil, wine, 1 t salt and 1/2 t pepper. Set aside at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, mustard, Panko or homemade breadcrumbs, 1/4 t salt and 1/8 t pepper until combined.

Starting from the middle of a 14″ round gratin dish or other round/oval baking dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Place the tomato slices around the shrimp on the outside edges of the dish. Spread the butter mixture evenly over the shrimp, and dot little bits on top of the tomatoes. Bake 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Plate the shrimp and tomatoes, pouring any juices remaining in the dish over top. Serve hot with lemon wedges.

Adapted from Ina Garten