It was wonderful.
, sand and pounding waves, I cornered the market in strawberry daiquiris, chicken quesadillas and tortilla soup.
Ate my year’s worth of the recommended daily allowance of fish.
Practiced my bad Spanish badly.
And slept in the world largest bed (All hail to the King!) where Christopher and I never once accidentally elbowed each other in the head.
Christopher and I kicked off our anniversary tradition of reading our wedding vows out loud together and exchanging love letters.
My skin reunited with its long-lost friend, the Sun (I.E. Had a torrid affair with it on Christopher and I’s peso).
And I consumed more pico de gallo and guacamole than should ever be allowed.
It was great.
Now that we’re back in the good ‘ol gray Pacific Northwest though, I’m having a bit of a hard time of it.
After so much glorious sun, the gray is: Getting. Me. Down.
I mean come on, Clouds, can you not be so thick?
I’ve even found myself speaking out loud to them.
It’s not a pleasant conversation.
So I look for breaks in the clouds, do sun dances in my pj’s and cook up my version of Mexico.
All garlic-y goodness and not too hot — just spicy enough — you could say it’s Baja on a plate.
The avocado adds a divine creamy coolness to temper the heat, and the lime makes the shrimp taste so fresh, you’d swear they just jumped out of the sea.
So if you’re a bit shy of the sun where you are — and heck, even if you’re not — do yourself a major favor and make yourself and your friends a big skillet of this. Oh, and do the sun dance.
In your pj’s. It works.
Mexican Spicy Garlic Shrimp with and Lime
3 tablespoons extra-virgin olive oil
1/2 large sweet onion, finely chopped
4 garlic cloves, minced
1 tablespoon smoked paprika
1/2 teaspoon cayenne pepper
2 dashes jalapeno pepper hot sauce
1/2 teaspoon ground coriander seed
1/4 teaspoon ground cumin
1/2 teaspoon sea salt
1 pound wild-caught extra-large raw shrimp, peeled, deveined; with tail left on
juice of one small lime, plus extra slices for serving
1 large organic avocado, peeled and diced
Heat a large non-stick skillet — over medium heat — until hot. Add olive oil to skillet, as well as sweet onion and — using a wooden spoon or spatula — saute until onion begins to turn golden.
Reduce heat to medium low and add garlic, smoked paprika, cayenne pepper, jalapeno pepper hot sauce, ground coriander, ground cumin and sea salt and cook for approximately 5 minutes.
Increase heat to medium and stir in shrimp and lime juice. Cook for 5 – 10 minutes or until shrimp is opaque, pink and cooked through.
Note: Be sure not to overcook shrimp, which will result in rubbery shrimp (and no one likes rubbery shrimp).
Remove skillet from heat and gently fold in diced avocado; being careful not to mush them (it’s a thing).
Divide evenly among 4 large serving plates — with extra slices of lime alongside, if you wish — and serve immediately.
Share with your very besties and …