Our oven broke.
My brother got engaged on Saturday!!!!!!
So as you can see I didn’t have the time or the tools to bake something delicious for you.
My mom made a super amazing red velvet cake for the engagement party and Mikey has a new favorite.
Red velvet cupcakes are next on my to do list!
After we have a working oven that is…
Lucky for me/you, I have this Cilantro Lime Shrimp recipe in my reserve.
To quote the Gourmet cookbook, “It’s ridiculously simple and really refreshing”.
Recipe: Cilantro Lime Shrimp
3 Large Garlic Cloves
1 1/8 Teaspoons Salt
1/4 Cup Fresh Lime Juice
1/4 Cup Sweet Orange Marmalade
1/4 Cup Cilantro, Finely chopped
4 Tablespoons Olive Oil
1 Tablespoon Soy Sauce
1/2 Teaspoon Red Pepper Flakes
1/2 Teaspoon Freshly ground Black Pepper
1 Pound Large Shrimp, peeled and deveined
Mince and mash garlic to a paste with 1 teaspoon of salt.
Whisk together garlic paste, lime juice, marmalade, cilantro, 3 tablespoons oil, soy sauce, red pepper flakes, remaining 1/8 teaspoon salt, and pepper in a small bowl.
Transfer 1/3 cup mixture to another small bowl or ramekin and reserve for dipping sauce.
Combine shrimp with remaining mixture in a bowl or large plastic Ziploc bag.
Marinate shrimp, refrigerated, stirring/turning bag once, for 15 minutes.
Drain shrimp and gently pat dry.
Heat 1 1/2 teaspoons oil in a nonstick skillet over moderately high heat.
Add half of shrimp and cook, turning occasionally, until brown and just cooked through, about 3 minutes total.
Transfer shrimp to a plate and cook remaining shrimp with remaining oil.
Garnish shrimp with cilantro, and serve with dipping sauce!
I also served this with a roasted veggie and some fried rice.
It was fast, and Mikey loved it, which was all that really mattered 🙂