I am back from Miami . . . feeling a little a weird since I’m still technically on vacation — but in my own house. It’s so hard to relax when you are back in your own space — so many things to be done!
So today, I am going to start off slow and just cover some chairs that I have been dying to transform. I may actually try to photograph it for you!
I am also compiling all of my experiences from my trip (restaurants, shops, etc. ) to share with all of you. And, when the time comes you are in Miami, you will have a great list of places to go!
Today I thought I’d share with you a quick little bite for you to fix. I often make this for myself when my manfriend is out of town and the kids have already had dinner. This recipe comes from my friend, Kristy Soccaras Bigelow, owner of Cuba Cuba here in Denver. Hands down my favorite restaurant — best mojito’s in town (no doubt).
1 lb. Shrimp (deveined)
1 Tbs. minced garlic (fresh or sometimes I use preminced in a jar — when I’m feeling especially lazy!)
1 Tbs. canola oil
1 Tbs. butter
splash of white wine
Rinse shrimp and remove tails if you like. Pat dry with paper towel.
In a skillet on medium-high heat, add oil and butter, then garlic — saute for 1 minute. Add shrimp and toss briefly in garlic mixture. Add salt and pepper & wine. Shrimp should curl up and turn pink — careful not to overcook. They are no good when they are too chewy!
I think this would be a great accompaniment to a big green salad — throw in some mango with a nice tangy lemony dressing.