As you would guess, fishing was top of mind for the guys, as the weather on the water was pretty good and the Wahoo Shootout was wrapping up. Paul Dozier checked in with the details, which eventually led to talk about a shark tournament? What could possibly go wrong…

And, as usual, the conversation went a bit sideways. Not even sure how pickle loaf came up, but how did they manage to go from sourdough bread to hog jowls? That journey alone is worth the listen!

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• Here’s your L.V. Hiers gear tip of the week: Tired of smelly water shoes or Crocs that won’t stay on your feet? Try Crosskix shoes for your kayak or water adventures! Click HERE to order yours.
  
• Here’s your Ring Power CAT tip of the week. Today is your last day to shop the GIANT tent sale at Strike-Zone Fishing Jacksonville! Grab some great deals on Penn Battle reels!
  
• Here’s your Kirbyco Builders Inc. cooking tip of the week: Shrimp Scampi!
  
  1 lb shrimp peeled deveined
  1 sweet onion
  Large clove of garlic 1/4 cup
  Stick butter
  White wine
  1/2 & 1/2 cream
  Old bay seasoning
  1 lemon
  
  Sauté onion in a large skillet with a couple tablespoons of butter till translucent and remove from heat. Place onion in a bowl off to the side. In the same pan sauté the garlic on low heat until cooked with a couple of tablespoons of butter n remove from heat and place in a bowl off to the side. Take two more tablespoons if butter and place in pan until melted and slightly simmering careful not to burn it. Put a few shots of wine in with the butter and gently scrap the pan to deglaze it. This accomplished lower the heat to continue to cook and drop in a 1/4 stick of butter. Add shrimp and sprinkle with Old Bay . As shrimp begin to turn pink on one side add onions and garlic back in with a shot of wine. Turn the shrimp and be careful to not overcook them. Add a few squeezes of lemon and as it simmers slowly add a 1/4 cup of 1/2&1/2 to them. Stir in the cream and Reduce heat to warm and serve.