lighten’ up.

it has been brought to my attention that i have been slacking in the recipe department.  ahem.  and i can’t even explain what happened with thanksgiving – i cooked the whole thing but somehow documentation of the meal eluded me.  you’ll have to take my word for it that everything was delicious.  so i am easing my way back in with this appetizer of sauteed shrimp – easy to make and especially nice this time of year when there is so much heavy food happening as it is a light beginning to a brunch or festive compliment to cocktails.  the spiciness of the dipping sauce can be adjusted to however spicy you like it.  and yes, yes i do.

shrimp with lemon & chives (serves 8)
1 T. olive oil
1 lb shrimp, peeled & deveined, tails on
1/2 tsp. kosher salt
1/2 tsp. ground pepper
zest of one lemon
juice of one freshly squeezed lemon
3 T. freshly snipped chives

heat oil in a pan, preferably cast iron, over a high flame.  add shrimp in a single layer & leave undisturbed for two minutes, then toss and  cook for one more minute until just opaque.  remove shrimp from heat.  add salt, pepper, lemon zest, lemon juice & chives, tossing well.  serve immediately or at room temperature.

sriracha mayonnaise
3/4 C mayonnaise
1/4 C sriracha

combine in a bowl & mix well.  serve with shrimp.