Garlic Shrimp with Chili

One of the many reasons why we like where we live so much is because this is how Nicholas can spend a lazy summer afternoon:

The Husband will take him down to our beach while I’m making dinner, which is perfect. I get a little peace-and-quiet to get dinner ready, and Nicholas gets to practice swimming. Can’t get better than that! And given this heatwave we’re in the grips of AGAIN, it’s a nice way to spend some time.

Dinner tonight was nice, delicious and simple. We had Garlic Shrimp with Chili, a Donna Hay recipe. It made a really great buttery sauce, which was perfect for mopping up with bread.

We also had Avocado & Bacon sandwiches. The first time we had this sandwich was at a little dive restaurant in Bermuda, when we went on a cruise years ago. We’d run down to the restaurant every day the ship was docked and grab some of the sandwiches for lunch. On the last day, we took a couple extra sandwiches back to the ship to feast on happily. Deliciously simple. We actually just booked a vacation to go back to Bermuda in November and I CANNOT WAIT. It’s been about 10 years since we’ve been, and nearly as long since we had a “real” vacation. Again, a cruise … I think Nicholas will have a blast, especially given how much he likes the beach.

For dessert tonight, I made some Mock Mexican Fried Ice Cream. Scoop some vanilla bean ice cream (love Breyers!) in a bowl and top with crushed frosted flakes, a drizzle of honey and a maraschino cherry. Can’t get simpler than that and it’s a nice way to end the day.

Going to a BBQ tomorrow night … tune in tomorrow to find out what I’m bringing. I’d tell you now, except I don’t even know! Until then…

Garlic Shrimp with Chili
5-1/4 oz butter (about a stick and a 1/4)
5 garlic cloves, crushed
1-1/2 teaspoons crushed red pepper or chili flakes
1 teaspoon sea salt
40 medium shrimp, raw
lemon wedges to serve
crusty bread to serve

Heat a large frying pan over high heat. Add the butter, garlic, crushed red pepper and salt and cook for 1 minute. Add the shrimp and cook for 2-3 minutes or until cooked through. Place the shrimp in individual bowls. Serve with lemon wedges and crusty bread. Serves 8 (ha!)

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