Tuesday, July 1, 2014

Lemon Basil Shrimp

The Davis family headed south this year for our annual summer beach trip - Siesta Key to be exact.

We had a wonderful week with lots of great family time.

We spent most of our time enjoying the beach together.

We all tried paddleboarding.

We also tried our hand at kayaking.  (And 1 of us used the kayak AS a paddleboard.)

Of course we did a little relaxing in the hammock too.

And it wouldn't be a Davis family vacation without a few bird pictures.

We also discovered that Siesta Key has beautiful sunsets.

Ahhh, the beach.  It was lots of fun but I ate WAY too much on our vacation.  Giant breakfast tostadas, amazing Columbian bread, delicious pizza and then there were the mini donuts and the gelato.  (Killer)   It's a good thing that I don't live near the Siesta village - those mini donuts were amazing.

Now that I'm home, it's time to get back on the healthy eating track.  Our menu for the week after vacation - lots of fish and vegetables.  I found a recipe for Lemon basil grilled shrimp in my Taste of Home magazine.  It looked fabulous and it was exactly what my body was craving after a week of overindulgence.

Lemon Basil Grilled Shrimp
1/3 cup lemon juice
1/4 cup olive oil
2 Tablespoons Dijon mustard
2 cloves garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup fresh basil, minced
2 pounds uncooked shrimp

Combine all ingredients, except oil.

 Add shrimp and toss to coat.

Thread onto metal skewers.


 Serve with couscous.

Simple and delicious - and most importantly - healthier than a cheeseburger at the hub.


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