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…
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:
- 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.
- Preheat broiler to high.
- 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?
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