I wanted to try different spices this time with the local shrimp we purchased from a local fisherman. Here's the lunch I tossed together. I chopped a portobello mushroom in half inch squares and sauteed it just to soften and set the mushrooms aside.
Then I sauteed some fresh ginger and shallots, added the shrimp and sprinkled in a generous amount of thyme, chives, and turmeric. At the last minutes I added the mushrooms back over the top and folded them with the shrimp mixture. I served them with my usual vegetable medley.