I am sadly still sick but have found a medicine/oregano oil/water regime that has kept me functional. The weather in Vancouver is insanely gorgeous and I’ve been really enjoying my walks too and from work, looking forward to when I am feeling well enough to start tackling Stanley Park and the beaches. I hope all of you are getting the sun you need and want! I am really looking forward to a quick trip north we are planning for the first week of August. We are going to do some camping and some fishing and deck-drinking with mom and Chloe, I am really looking forward to it! I also got an awesome bunch of plants to brighten up our apartment! On my way home from work I often pass Heather’s The Flower Shop and yesterday I was forced to slow down in front of the store by a group of pokey tourists. I took a glance at the offerings and saw an incredible number of gorgeous little cacti. I ended up getting a cactus and aloe plant. The owner (not named Heather I believe) was so fantastic, gave me thorough advice on keeping them alive and then gifted me a gorgeous basil plant! I am so thrilled to have basil again and I am determined to keep my basil living straight through the winter… I hope!
I don’t think shrimp are particularly seasonal but I tend to only really want them in the summer. Easy and quick, grilled shrimp pair well with fresh salads, or even as a side for a steak. This recipe is super easy and tasty. You can amp up the spice levels to suite your palate, and definitely add some fresh dill if you have it on hand, I sadly don’t!
- 1/4 cup olive oil
- 1/4 cup plain tomato sauce
- 2 tbsp apple cider vinegar
- 2 cloves garlic, minced
- 1 tsp dried basil (highly recommend using fresh, I hadn’t gotten my plant yet. If using fresh, use 1 tbsp, finely chopped)
- 1 tsp fresh dill, finely chopped (*optional)
- pinch of coarse salt
- pinch of black pepper
- 1/4 tsp chipotle chili powder
- 1/4 tsp cayenne pepper
- 1/2 lb fresh, peeled shrimp (about 20)
- 4 wooden skewers
- In a large ziploc bag combine all ingredients (except shrimp and skewers…) and mash together.
- Add the shrimp and toss in the bag to coat. Refrigerate for at least an hour. While the shrimp is marinating, soak your skewers in water.
- When you are ready to cook, skewer shrimp (mine were pre-skewered) and cook on a hot grill for 3-5 minutes per side until opaque. Discard marinade.