Monday, October 29, 2012

- quick recipe of the week -

Pumpkins were carved, football was watched, smiles were seen, fun was had, and tantrums were thrown, time outs were given...just a typical weekend in our house!

Today I am featuring such a beautiful blogger, both inside and out. I just recently got to know her through her blog, and she inspired me in so many ways. Meet Heather, from Live.Love.Laugh. Heather is an amazing wife of 3 years to her husband, Derek, and a stay at home mom to Brayden, her special needs toddler. Their son has Cerebral Palsy and is the light of their life. Normal looks a bit different in their house but they still have the same ups and downs as any parent. Heather loves to cook and shop! She is turning 30 at the end of the year and is fully embracing this upcoming new chapter in her life!

(Image credit Heather)

If you want to get to know Heather, and her adorable son better, a good place to start is right here. I promise their story will inspire and awe you in so many ways. Heather and Derek are amazing parents!

Honey Lime Shrimp
1/2 pound large shrimp, peeled and deveined
1/4 cup olive oil
2 Tbs honey
juice of one small lime, or half a large lime (2-3 T)
zest of one small lime, or half a large lime
2 cloves garlic, smashed
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp red pepper flakes

In a large ziploc bag, combine all the marinade ingredients. When everything is well-combined, add the shrimp, squeeze as much air as possible out of the bag, and close it up. Place it in the fridge. Let the shrimp marinate for 30-60 minutes, flipping the bag around once or twice during that time, so that all the shrimp stay evenly covered in the marinade. When you’re ready to cook, take the shrimp out of the fridge and let them sit at room temperature for about 10 minutes. Heat a large skillet over medium-high heat; there is no need to add any oil or butter to the pan, as the marinade has enough oil in it to keep the shrimp from sticking to the pan. (If you would prefer to use the grill for these, you can thread them onto skewers and toss them on the grill at this point.) Add your shrimp to the pan in a single layer, making sure they are not too crowded; you can always cook them in more than one batch. Let them cook on one side for about a minute, until they curl up and start to turn pink. Flip them over, and cook for another 30 seconds or so, until the shrimp are opaque. Remove from the pan, and serve immediately!

(Image credit Heather)

Yummy! I LOVE shrimp, but I so rarely cook it. This sounds amazing though, and it's an easy recipe too! Thank you so much Heather, for sharing this today! And thank you for sharing your blog! I hope everyone has a great week, and please, go say hi to Heather!

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