Sunday Night Dinner

Sundays seem to evoke bi-polaresque emotions. On the one hand, you’re thanking God that you have today to sleep in, to attempt to cure your hangover from the past two days and to bask in light of your laziness. On the other hand, Monday looms over your shoulder like a black cloud from hell. Prodding you with the very real fact that in less then 24 hours it’s back to work. Ugh.
I think the best way to combat the push-pull feelings of Sunday is to make a delicious dinner. The inevitable is upon you so why not eat your sorrows away, then plop down on the couch for some serial killer and Iraqi POW drama on Showtime. ( BTW, If you’re not watching these shows, I am judging you.)
One of my all-time favorite and really simple dinner recipes is Spicy Shrimp Tacos with Cilantro Slaw. Eating these bad boys will dull the pain of the impending Monday doom. And while you’re at it, why don’t you throw in a margarita? You deserve it.
Here’s the recipe.
Spicy Shrimp Marinade

• 1 cup olive oil
• 1/4 cup chopped fresh parsley
• 1 lemon, juiced
• 2 tablespoons hot pepper sauce
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 pounds large shrimp, peeled and deveined with tails attached
• skewers

Directions

1. In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
2. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

*Recipe taken from allrecipes.com
Cilantro Slaw

• 6 cups shredded cabbage
• 1 carrot, shredded
• 1 bunch fresh cilantro, finely diced
• 2/3 cup mayonnaise
• 2 tablespoons vinegar (I use Apple Cider Vinegar but either works)
• 2 tablespoons vegetable oil
• 1/2 teaspoon celery salt
• Optional: a little Salt and pepper to taste

Heat up a small flour tortilla, add slaw and shrimp. I also add fresh avocado to top it off. (There are no pictures of my Shrimp Tacos here because we ate them all before I remembered I had a blog to document them on….whoops)ENJOY! You can thank me later…