Butter Roasted Shrimp………..

If you are a shrimp lover, this is the easiest and tastiest shrimp dish. The shrimp is tender, melt in your mouth, buttery, lemony and very shrimpish. You just throw everything in a baking sheet and bake.  I added a juicy steak and some angel hair pasta and had a nice surf and turf dinner. It really didn’t need the steak, but you know me….I gotta have my beef. It would be great to throw in some cherry tomatoes and garlic, but I didn’t. I made this just like the recipe I found on Pinterest. The possibilities are endless here as to what you can throw in. Get creative……get your shrimp on!!!!!!!!!!!! Oh and don’t forget to have a great glass of wine with it. My favorite is anything from Wiens Vineyard in Temecula. I think I mentioned that before! More on that in a future post.
shrimp2  shrimpnbutter

Roasted Shrimps

1 pound of raw shrimp (make sure its fresh clean and not all stinky and stuff….ewwwwww, that would be gross and stink up your kitchen and your tummy will hurt and all that.

1 stick of butter (please don’t use margarine or that crock crap)
1 large lemon or 2 small, sliced
A half of a packet of dry Italian salad dressing mix (a whole packet would be way too salty. Shrimp is already so salty, but you already know that)

Heat your oven to 350 degrees. Put a whole stick of butter on a small sheet pan or baking dish and place it in the oven till the butter is melted.  Lay lemon slices in the butter. Place the shrimp on the lemon slices. Sprinkle with the dry salad dressing mix. Place pan in the oven and bake for 15 minutes. That’s it! Can you believe it?? OMG and so good too….YUM.



Something to cool you off………………..

I don’t know about you all, but I absolutely hate the heat. This weather we are having just drains you of energy, makes you sweaty, makes you lazy and makes you cranky!! My favorite refreshment in weather like this is an ice cold michelada. If you don’t know what that is, it is an ice cold Mexican beer mixed with fresh lime juice. I like mine with a little chili lime salted rim and a lot of ice. So refreshing and it really cools you off. The other day I ordered one in a restaurant and they added Clamato juice to theirs. It was delicious. I am not really a beer drinker, but I love micheladas. Serve with some hot crispy home fried tortilla chips and you will be a happy person. Cheers!!

michelada3   michelada

micheladaspicy   chililimesalt

chiliChips     chilichips2


Michelada (beer and lime drink)

1 bottle of your favorite Mexican beer (I like Pacifico)
juice from about 3 fresh limes (depending on how juicy your limes are)
lots of ice

Rim your chilled glass with salt. Fill with ice. Pour in the ever so refreshing lime juice. Carefully pour in the beer. I say carefully, cuz I like to see the lime juice and beer separated in the glass. You don’t have to do this, cuz you’re just gonna mix it all up anyway. This is when you may want to add a jalapeno, but you don’t have to!
Drink it up…..you will feel cooler in no time….really!

Chili Chips

fresh tortillas cut up in strips
vegetable oil for frying
chili lime salt (there are so many kinds of this stuff. I use Tajin but use whatever you have. You can use a mix of cayenne pepper and salt too.

fry your strips in some hot oil. Drain onto a paper towel, sprinkling with the salt while there is still a bit of the oil on the chips. (so the salt sticks to the chips)
Eat em up!