Broiled Herb-Marinated Shrimp Skewers

Have I mentioned before how much I love my husband?

Yeah, I know, I definitely have…sorry to get all mushy on ya. But how could I not when he comes home with these for me…

Engage-aversary Flowers!!

Tulips are probably one of my favorite flowers…aren’t they pretty???

I totally was not expecting ANY sort of engagement anniversary acknowledgement, besides the simple “Happy Engagement Anniversary!” I got this morning, so I was more than surprised to be greeted with these this afternoon.

What a guy!

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I guess it’s a good thing I actually had a nice home-cooked meal for him to come home today, huh?

Last week when I received that Cooking Light magazine (which has been coming in so handy), I also set my sights on a marinated shrimp skewer recipe.

Normally, there are only certain kinds of “fish” that can be allowed in this house, as Jay has yet to acquire much of a taste for it. Actually, it’s a texture thing, but either way…

He cautiously agreed to give this recipe a go, and thankfully, it was a major success! The flavor of this marinade is totally amazeballs. Even if you think you don’t like shrimp, you’ve definitely got to give this one a try!

The original recipe called for a lot of fresh spices, most of which I did not have on hand. I substituted what I deemed to be the equivalent amounts in the dried version of some of them, and it worked out quite well.

Broiled Herb-Marinated Shrimp Skewers

(Adapted from this recipe)

Ingredients:

Directions:

1. Combine first 10 ingredients in a food processor; process until smooth. Place in a bowl; add shrimp, tossing to coat. Marinate in refrigerator for 30 minutes, stirring occasionally.
2. Preheat broiler to high.
3. Remove shrimp from marinade; thread 6 shrimp onto each of 4-7 (8-inch) wooden skewers (depending on how many shrimp you have). Place skewers on a broiler pan coated with cooking spray; top with any remaining marinade. Broil 5 inches from heat for 2-3 minutes on each side or until shrimp are done. ENJOY!

**I do not own a broiler pan, so I simply coated a baking rack with cooking spray and placed it on top of a jelly-roll pan. It worked just as well!

On the side, I served some brown rice and roasted zucchini.

Since the recipe made more than enough for us, we each had 1-1/2 skewers with dinner and STILL have 4 skewers left.

I’m thinking a shrimp salad might be in the future.

Now I’m off to the kitchen to finish up a batch of cupcakes for someone!

Question for the Evening:

Are there any foods you thought you’d hate but actually really like?

Tagged as: Broiled Herb-Marinated Shrimp Skewers, Cooking Light magazine, engagement flowers, recipe, roasted zucchini