Following my fervent Meyer lemon buying spree recently, I am, not surprisingly, still awash in them. Wanting to do infuse our shrimp with a Mediterranean sensibility tonight, I made up a marinade of Meyer lemon juice, garlic, mint, parsley, salt, olive oil, Aleppo pepper and a touch of cinnamon- the shrimp are nestled in it now getting good and flavored. In the meantime, some garlic is roasting in the oven and once done will add a lovely sweetness and depth to a garbanzo purée on which my little crustaceans can sit. I considered doing the braised fennel dish too, but we have all that lovely couscous business left in the fridge, so I think we might enjoy some of it on the side. I am freaking starving.