That's Uncle Chuck, the shellfish guy. He threw me a curve today. I was headed there to get the Argentinian cold-water shrimp and he starts talking about how he is doing the NY Times dozen ways to cook the perfect scallop, recipe by recipe. He started with the grilled scallops, peaches (yes, grilled peaches), corn and tomatoes. Almost had me changing plans. I fought the urge and stuck with the shrimp.
But maybe next week.