Here’s a quick dinner I wanted to share. Today I’m off to NYC for work after only been home from my honeymoon for 10 days. I was away for the weekend too. Phew! What a whirlwind! November definitely quiets down so I can’t wait to get some fall-ish meals going!
One night we thought a his & hers dinner would be good so we shared some roasted asparagus and each made our own thing. I had some grilled shrimp and Mr. J made some beefy thing. Chicken fried steak maybe? The only trick was that I started the asparagus wayyy too early, and my shrimp didn’t take long to cook either. Our tiny kitchen isn’t really conducive to 2 chefs so it didn’t surprise me that the timing wasn’t perfect.
Anywho, onto my made up marinated & grilled shrimp!
7 shrimp, peeled & deveined (I buy them frozen that way)
1 tbs lime salad dressing (or lime juice)
1 tbs honey
½ tsp chopped garlic
½ tsp crushed red pepper
salt & pepper
Soak 2 bamboo skewers in water for 5 minutes to avoid splinters
Whisk marinade together and let shrimp rest in it for 10 minutes
Grill 4 minutes on each side, flipping once
The asparagus was just roasted in the oven with olive oil, salt, and pepper. The shrimp was really delicious. It got a great carmelization from the honey and was perked up from the lime and red pepper.
I like skewers just for the ease. Do you remember my ‘On A Stick’ appetizer for fried ravioli on a stick? I thought the stick just made it easier. Same story for the grilling.
I don’t always think about shrimp when I’m coming with up a quickie dinner but maybe I should!
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