However, I've changed my tune lately. I've learned to kind of enjoy making different dishes and I am proud of myself everytime I try a new one. I've learned to embrace recipes and come to understand that you have to measure it all out for a reason (because um, otherwise, you'll end up with horrible chicken parmasen one night...not to be too specific or anything, but gosh it was bad).
Today I bring you yet another recipe I saw in Women's Health magazine. I modified it in two ways- we didn't make these as skewers and I didn't use a grill, just a plain ol' pan.
It turns out that my husband hates/loathes/despises both peaches and apricots. In fact, his exact words were "if I was on a deserted island and the only food source were peaches or apricots, I would drown myself." Heavy.
I loved this meal, and H loved the marinated shrimp, but he pushed all of the apricots back onto my plate after giving his deserted island speech. Haha. Keepin' it real, ladies.
Here's what you'll need:
2 tbsp + 2 tsp canola oil
1 tsp lemon zest
Juice of 1 lemon
1/3 cup parsley, finely chopped
3 cloves garlic, minced
1/4 tsp salt
1/4 tsp black pepper
1 lb large shrimp, peeled and deveined
6 apricots, quartered, pits removed
12 metal or soaked wooden skewers
Lemon wedges
You can find the instructions here, on the Barre Studio's blog.
Delicious! Share your favorite summertime recipes below!
0 comments:
Post a Comment