We had our first snow of the season tonight, and it feels great. We don’t have any accumulation, but when it’s cold and gray, snow just fits. My son and my dad are outside at the moment playing in the snowflakes. They’ve been gone for a while, so I’m not sure what they’ve been able to create out there!
We had a great day today – crustless quiche and gluten free bagels at a friend’s house for brunch while vacation planning, followed by tennis class for my son and then my parents came over for the afternoon / evening. And this happened while re-arranging my hats and bags:
For dinner, I cooked one of my favorites – Shrimp and Spicy Corn and Tomato Salsa, recipe below.
Shrimp and Spicy Corn and Tomato Salsa
- 1 lb. shrimp – peeled and cleaned
- 2 tbsp. extra virgin olive oil
- ½ lime – juiced
- 3 cloves garlic, sliced
- 1 tsp. salt
- 1 tsp. ground pepper
- 1 can (15.25 oz.) white corn
- ½ pint grape tomatoes, halved
- ¼ cup mayonnaise
- 2 tsp. cayenne pepper
- 1 tsp salt
Add the shrimp, olive oil, lime, garlic, salt and pepper to a bowl. Cover and refrigerate for 1 hour more to allow flavors to combine.
Drain the corn in a small colander. Combine all ingredients in a medium size bowl. Add additional cayenne pepper and salt to taste. Refrigerate until ready to serve.
Move the shrimp and marinade to a frying pan and cook the shrimp for a few minutes each side, until cooked through. You can also grill the shrimp if preferred.
Serve the shrimp over the corn and tomato salsa.
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