Oh those winter blues. Or grays. Sometimes it feels like winter just drains all the color out of the world, and replaces it with gray, gray, more gray. Like 50 shades of gray.
I’ve got myself a nice little case of SAD…Seasonal Affective Disorder…so when the world outside goes gray, I have to brighten things up inside. Bright pillows, colorful sweaters and socks and, of course, happy food. Food like Honey Lime Shrimp!
I wouldn’t say these little shrimpies are tropical, Caribbean, Hawaiian, southern. I’m not really sure what they are…except darn delicious. And easy. And versatile. Just like your fav sweater. You know, the one you shamelessly wear four days in a row because it’s easy to throw on, works with jeans or a pencil skirt and is just too cozy to let sit in the laundry bin for a week.
I have a thing for sweaters. For some people, it’s shoes. Not me. I’m drawn to sweaters. I can’t help myself. Maybe it’s that subconscious thing that says, “Hello! It’s winter, and you NEED some new cute colorful sweaters in your life.”
Wrapped up in a cozy sweater by the fire with a good book, I might even forget for a minute that it’s 12 degrees outside and the world is null and void of anything resembling color whatsoever.
So Honey Lime Shrimp. If you’ve got 30 minutes, you’ve got dinner! Happy, happy dinner.
Throw on a little rice and a salad and you’re DONE. Sprinkle them with some coconut flakes and you’ve possibly got a little tropical going on! Stack them high on a pretty blue plate, and you just might feel like you’re at the ocean somewhere….eating them while cuddled up with that good book. In your 100% wool sweater. Maybe, just maybe…winter’s not so bad after all.
- 2 lbs. raw jumbo shrimp
- 2 Tbsp. extra-virgin olive oil
- 1/4 cup honey
- Zest and juice of two limes
- 3 cloves garlic
- 1/4-1/2 tsp. red pepper flakes
- Parsley and cilantro
- Place shrimp in a ziplock bag.
- Add all ingredients except parsley and cilantro. Marinate for 30 minutes. Drain.
- Heat cast-iron pan or heavy frying pan. When pan is hot, add shrimp, stirring, until shrimp is cooked through, about 3 minutes.
- Sprinkle with parsley and cilantro.
- Serve hot or cold.
*Prep time is super quick, but to get the flavor, marinate for 30 minutes before cooking.
*This recipe is fabulous as an appetizer, served with a pepper jelly or sriracha dipping sauce. Honey Lime Shrimp with rice and veg make a perfectly spectacular dinner, or throw some in a green salad to spice things up a bit!