The rest of the shrimp

became the filling for crepes.

Using your favorite crepe recipe (mine came out a little heavy this time, not sure why) fill with

Shrimp & Spinach (are you noticing a pattern here? I'm on a mission to use stuff while it's still fresh)

Heat approximately 4 tablespoons of your favorite combination of EVOO and butter (eliminating completely one or the other if you wish) in pan over medium heat (size-wise, you're going to have a little more than a quart of filling when you're finished; judge accordingly). Toss in about 1/2 cup of diced onion and saute until almost transparent; then add 1 cup of diced water chestnuts and 2 cloves diced garlic. Continue sauteing until onion is tender and transparent.

Turn heat to low and add 3/4 lb of coarsely chopped cooked jumbo shrimp, tails removed, and approximately 2 cups of fresh baby spinach leaves, cleaned and stems removed. Add 2 tablespoons of dry white wine and one tablespoon of half and half. Season with sea salt, white pepper and fresh or dried rosemary to taste, adding approximately 1 tablespoon of lemon juice as the mixture reduces (about 2 minutes)

Remove from heat and toss in 1/3 lb of crumbled feta cheese. Roll in crepes and garnish with bits of feta & spinach and a fresh or sun-dried tomato strip.