It’s starting. Florida is beautiful in the early months of the year. So beautiful that when I’m running I often pull out my phone and try to capture the gorgeous scene in front of me. But we’re just rounding the corner where the warm sunshine turns into hot, sticky, why-did-I-even-shower-today heat.
The neighborhood boys are starting to trickle into our house everyday. I’m not sure if it’s the Otter Pops or the guaranteed game of tag awaiting that lures them in, but every afternoon it seems like my house is filled with a gaggle of boys who smell like little puppy dogs from running around the yard.
Or maybe since I already have three boys, they just multiply out of thin air like Sea Monkeys.
Yep. That’s definitely it.
Warmer weather means swimsuit season. Ugh.
We eat really healthy around here but then my husband will show up with not one, but two pieces of Cheesecake Factory Cheesecake at 10:00 at night. But that’s secretly one of the reasons why I love him.
We don’t eat a ton of shrimp, but it’s a great way to switch it up and a good source of lean protein. This Cilantro Lime Shrimp is really good and can literally be made in under 5 minutes. We ate ours over salad with lots of homemade pico de gallo. This shrimp would be excellent over this Cilantro Lime Rice but that would defeat it’s low calorie-ness.
|Cilantro Lime Shrimp|| |
- 2 teaspoons olive oil
- 2 pounds fresh shrimp, shelled and deveined
- 6 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- ⅓ cup chopped fresh cilantro
- 1 lime
- salt and pepper
- Heat a large frying pan on medium-high heat. Add oil to the pan, when the oil is hot add the shrimp and season with salt and pepper. When the shrimp is cooked on one side, about 2 minutes, turn over and add the garlic and red pepper flakes.
- Sauté another minute or two until shrimp is cooked and pink, careful not to overcook. Remove from heat. Squeeze lime all over shrimp and toss with cilantro.
- Serve hot over rice or a salad. Makes 4 servings at 197 calories a serving.