I’ve been busy. Sorry. Job applications, fellowship applications, postdoc applications, teaching assistantship, dissertation editing…. PLUS staying on track with food and the gym… Yeah. Busy.
I’m sure many of you are busy, too. Thankfully, this recipe takes less than 20 minutes so you can get right back to being amazing and doing all 50 million things you’re doing too.
*(I cooked half this recipe)
1 lb large shrimp, peeled & deveined
About 10 strips of bacon, cut in half
1 tsp Italian seasonings
Sprinkle of sea salt and black pepper
Get organized in your station
Toss your prepped shrimp in the seasonings
Beginning at the thicker part of your shrimp, start wrapping the bacon half around the shrimp. Ending at the narrowest part around the tail.
Use a toothpick to secure the bacon
Place bacon wrapped shrimp on a grill pan or skillet and turn on heat
Turn over when bacon begins to cook
You may need to do shrimp yoga and cook your shrimp at different angles.
Remove from heat when bacon and shrimp are fully cooked through.
Don’t forget to take out your toothpick before eating!
In honor of Cinco de Mayo, I’ve decided to share my salsa recipe. It’s super simple and it won’t disappoint.
You will need:
1 bunch of cilantro
3 serrano chiles
3 garlic cloves
About 1 tsp sea salt
Juice from about 1/4 of a lime
A blender or food processor
Roughly process all ingredients so they’ll fit in your blender/food processor. It was a snug fit, but I got this all to fit in my Ninja.
Once you’ve added everything except the sea salt and lime juice, use the pulse setting to process everything down.
Once it’s your desired consistency, pour into a bowl. Stir in the sea salt and lime juice. Adjust or add more or less as you see fit.
Enjoy over fajitas, ground beef, or with plantain chips!