Serves: 2–3 | Time: ~25 minutes 1. Peel shrimp and remove shells. Devein if needed. Rinse under cold water and pat dry. 2. Peel and finely chop the garlic. 3. Pour champagne into a pan. Bring to a gentle boil over medium heat. 4. Add butter and let it melt. 5. Add garlic and cook briefly until fragrant. 6. Add lemon juice, heavy cream, and parmesan cheese. Stir continuously and simmer for about 5 minutes until slightly thickened. 7. Place shrimp into the sauce. Add salt to taste. Cook for 2–3 minutes, stirring gently, until shrimp are pink and cooked through. 8. Transfer shrimp to a plate. Spoon the creamy parmesan sauce over the top. SERVING IDEAS: - Serve over risotto for a classic pairing. - Pair with pasta or crusty bread. - Add a light salad or grilled vegetables. TIPS: - Use freshly grated parmesan for best texture. - Do not overcook shrimp. - Adjust sauce consistency with a small splash of liquid if needed.

   1. Remove the green leaves and trim the stem of the cauliflower, leaving the core intact. Cut the cauliflower into 1-inch thick slices (steaks). You should get about 2-3 steaks from the center, and the outer parts may break into florets, which you can also grill. 2. In a small bowl, whisk together the olive oil, minced garlic, lemon juice, smoked paprika, cumin, salt, and black pepper. 3. Brush both sides of the cauliflower steaks with the marinade. If you have extra florets, toss them in the remaining marinade. 4. Heat your grill to medium-high heat (around 400°F / 200°C). 5. Place the cauliflower steaks on the grill. Cook for about 5-7 minutes on each side, or until they are tender and have nice grill marks. Be careful when flipping, as they can be fragile. You can use a large spatula for turning them over.