Our oven broke.

Also,

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 🙂