OUR GUYS ARE CATCHING ALL OVER BIG LAKE AND WEST COVE
Picking gulls and drifting over oyster reefs are paying off big time this past week. Solid 3 to 5 pound trout have been coming on live shrimp under a popping cork as well as down south soft plastics. We have some openings left in May as well as some in June. Call Tanya and let her hook you up on some of this summer time action. Call her toll free at 888.762.3391 today.
Check out a few of last week’s pictures and you can see them all by clicking here: Our Photo Gallery
ATTENTION ! ! !
CAPTAIN KIRK” IS BACK WITH THE TUESDAY
EVENING LIVE FACKBOOK REPORT
Mix basil, olive oil, garlic, Italian seasoning, and salt in a bowl. Add shrimp and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
Preheat grill for medium heat and lightly oil the grate. Remove shrimp from the marinade and shake off excess. Discard the remaining marinade.
Cook shrimp on preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally, until cooked through but firm to the bite, 4 to 5 minutes. Drain.
Melt butter in a large, nonstick skillet over medium heat; stir in white wine and bring to a boil. Add heavy cream and Parmesan cheese; simmer until reduced, about 10 minutes. Stir in angel hair pasta, tomatoes, and mozzarella cheese. Top with shrimp to serve.
My Thought –If you really want to do something, you’ll find a way. If you don’t, you’ll find an excuse – Capt Trey
HAVE A GREAT WEEK AND “REMEMBER YOU ARE LIVING IN THE GREATEST COUNTRY IN THE WORLD”
“Ya Shoulda been here yesterday”
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For options and pricing contact Buddy Oakes at:
Hackberry Rod & Gun
485 Lake Breeze
Hackberry, LA 70645