So my brother (younger by a bit more than a year) just finished a colectomy the other day. Yes, he found and removed a cancerous lesion from a man who was only in to have a hernia repaired.

Me, I made garlic-cilantro shrimp. Puts everything into perspective, doesn't it? I'm really proud of my brother - he's starting to make a difference in the world. Myself, well, six years ago I was truly idealistic about what I would do when I finished graduate school. But I failed to account for the fact that graduate school is designed to beat the life out of you. Anyway, as I near the end of my graduate career (knock on wood) I have come to realize that yes, I can make a difference, but I think I'm going to take a detour first.

As for the shrimp, here's what you need:

• 2 lbs. large shrimp, peeled with tail on (I got 21-25 count)
• 1/4 cup of olive oil
• one bunch of cilantro (about 1 cup of leaves and thin stems)
• 6 or more cloves of garlic
• 1 or 2 jalapeño peppers
• 3 or 4 scallions, minced
• 1/2 cup of clear liquid (water, white wine, or fish stock)
• salt and pepper to taste

1. Preheat your oven to 500 °F.
2. Puree the garlic with the olive oil in a food processor or blender. Add in the jalapeños and cilantro, puree until smooth.
3. Add the white wine and minced scallions, and stir.
4. Put the shrimp in a baking dish or roasting pan, pour the garlic-cilantro-wine mixture over the shrimp, and throw it in the oven for 10 - 15 minutes.

I'd recommend serving with a pasta on the side, maybe fettucine with a simple marinara sauce or a simple oil and parsley dressing. It should serve four, at least. Try pairing with a dry white wine - a viogner, perhaps - or possibly a nice hoppy beer.