Process engineering and Design to Value, Built Environment Matters podcast with John Dyson, Professor of Human Enterprise at the University of Birmingham

It was so much bigger than all of us.

1 teaspoon grated lemon zest plus 2 tablespoon fresh lemon juice.2 heads of butter lettuce.

Process engineering and Design to Value, Built Environment Matters podcast with John Dyson, Professor of Human Enterprise at the University of Birmingham

2 ounces goat cheese, crumbled (1/2 cup).1/4 cup sliced dried apricots.1/4 cup dried cranberries.

Process engineering and Design to Value, Built Environment Matters podcast with John Dyson, Professor of Human Enterprise at the University of Birmingham

1/2 cup pecans, toasted and chopped.Make the vinaigrette.

Process engineering and Design to Value, Built Environment Matters podcast with John Dyson, Professor of Human Enterprise at the University of Birmingham

In a food processor, pulse the cranberries and sugar until finely chopped.

Transfer half of the cranberries to a bowl.—shelled and deveined, tails left on.

In a medium bowl, mix the butter with the garlic, 2 teaspoons of the parsley, the lemon zest, lemon juice and thyme and season with salt and pepper..In a large gratin dish, arrange the shrimp, tails up, in a circular pattern.

Dot the shrimp with the flavored butter and roast for about 10 minutes, until the shrimp are pink and the butter is bubbling.Sprinkle the shrimp with the remaining 1 tablespoon of chopped parsley and the basil leaves.