See the plate on the right? That’s what my plate, Pheobe’s plate, and my husband’s plate looked like: Spicy grilled shrimp (stovetop-grilled) with bibb salad, avocado, bacon, buttermilk dressing splashed all over. See the plate on the left? That’s Abby’s. Her shrimp was not brushed with spicy barbecue sauce and her salad was completely deconstructed into their individual elements. But I’m not complaining. Just want to remind everyone that you shouldn’t give up on your favorite pre-kid meals. You should just rethink (and replate) them. Click the jump for the recipe.
Grilled Spicy Shrimp
1 pound large shrimp, shelled
your favorite barbecue sauce, or Spicy Sauce (see below)
Heat outdoor or stovetop grill to high. If using wood skewers, soak them for 30 minutes in water. Thread shrimp onto skewers (about 4-5 on each) and season with salt. Lightly oil grill if you are using a stovetop grill. Grill shrimp until opaque about four minutes per side. Brush with sauce on both sides as they are grilling.
In a small saucepan, mix together and simmer 1/2 cup honey, 3 teaspoons chili garlic sauce (this is spicy! Available at Asian specialty stores, see pic), lime juice, a dash of fish sauce, salt and pepper. Let simmer for a few minutes until it’s syrupy and thick. Turn off heat.
Bibb Salad with Avocado, Bacon, and Buttermilk
1 head bibb lettuce, washed, dried, large leaves pulled from stems to make concave lettuce “bowls”
1 avocado, chunked
3-4 strips of cooked bacon, chopped
Martha Stewart’s Buttermilk Dressing
Arrange a few lettuce leaves on plates, top with avocado, bacon, and dressing.