Talking of my Kindle, I knew it was possible to read it in the sunlight, but I had never had occasion to try it. Yesterday I decided to try it when I was endeavouring to catch a few rays. Lo and behold, it really works. I gather it’s because of the paperwhite technology, whatever, it’s marvellous. I am actually very impressed because so many electronic things you cannot see in sunlight. I am still reading the same series of books by the way, the trilogy is The First Empress, In Her Name. I did proof read a book in the middle of this, it was such an exciting book too that I couldn’t decide which one to read so ended up reading them almost simultaneously.
Only a month to go before we head dahn Saath on vacation and I am already beginning to salivate at the thought of fresh seafood, particularly shrimp, so when I saw this recipe, I had to share it. Matt and I would eat this in one sitting although maybe I wouldn’t these days as it would be 438 calories for half the quantity.
Lemon-Garlic Marinated ShrimpWebMD Recipe from EatingWell.com
Marinating precooked shrimp in garlic and lemon-infused oil is a simple yet elegant appetizer.
Makes 12 servings as an appetizer.
3 tablespoons garlic, minced
2 tablespoons extra-virgin olive oil
1/4 cup lemon juice
1/4 cup fresh parsley, minced
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 1/4 pound cooked shrimp
- Place garlic and oil in a small skillet and cook over medium heat until fragrant, about 1 minute. Add lemon juice, parsley, salt and pepper.
- Toss with shrimp in a large bowl.
- Chill until ready to serve.