Garlic Shrimp

Now that I know how bad farmed shrimp are, both for the people who live near the farms and for the people who ingest them, we stick to the wild-caught.  This is the time of year for wild-caught Maine shrimp, tiny and sweet and pink as if cooked even when they're raw.  They do take forever to peel, since they're so small, but are well worth it.  I marinated them in garlic and olive oil, then sauteed them in more olive oil infused with more garlic.  I pulled some grilled eggplant and green beans from the freezer, and threw in cherry tomatoes, parsley, and ricotta salata.  

It was really good, but missing something.  Olives?  Anchovies?  Maybe a little butter to finish the sauce.  We drank an Italian table white, Lugana Pilandro, a wonderful fruity wine that would do well on its own, but was great with this meal.