Maui Wowie Shrimp

Happy Cinco de Drinko (I mean...de Mayo).  At any rate, I hope you are all staying safe and enjoying your spring weather.

I realized this week that I may actually (by choice) become an Agoraphobiac.  This decision is not because I am afraid to leave my house, but because it is such a pain in the #@%& to actually deal with leaving the house.  Our community has been "ordered" to wear masks at all businesses now.  I had to go to the store with my daughter the other day and was stopped before we went in and told we cannot enter unless we had masks on.

We put on our makeshift...(okay, they were my spring dinner napkins) masks.  It only took me about 45 seconds before I started to hyperventilate and panic.  I got so claustrophobic and my breathing started fogging up my glasses.  I instantly had a flashback and PTSD of growing up in Alaska, wearing a scarf wrapped so tight around my head to keep me from getting frostbit.  We would stand at the bus stop as kids, wrapped like mummys, eyelashes frosted over and our breath freezing to our scarves.  Nope!  This mask thing is not going well for me.  Looks like our Amazon delivery people and I are going to become very good friends.

Our friends gave me this recipe last week.  They were supposed to be in Hawaii celebrating their 10th wedding anniversary.  Instead, they were in their backyard and making their own luau.

They know how much I love shrimp, so I was happy to try this out.  However, I went to start up the grill and we were out of propane (Strike 1). Okay, no problem, I'll just use my grill pan on my gas cooktop.  Then, I went to find our metal skewers...which apparently have completely disappeared from my kitchen (Strike 2).  This just hasn't been my week.

Plan B:  Individualized shrimp on grill pan with lemon-butter sauce = Amazing Dinner!  Enjoy.

Maui Wowie Shrimp
Courtesy of Allrecipes.com

2 pounds uncooked medium shrimp, peeled and deveined
1 pinch garlic salt
1 pinch ground black pepper
1/4 tsp cayenne pepper
1 cup mayonnaise
1 lemon, cut into wedges

Preheat outdoor grill for medium heat, and lightly oil the grate

Thread shrimp onto skewers.  Season both sides of shrimp with garlic salt and black pepper, and cayenne pepper.

Generously coat both sides of shrimp with mayonnaise.

Cook shrimp on heated grill until shrimp are bright pink on the outside and opaque on the inside, and the mayonnaise turns golden brown, 5 to 10 minutes on each side.  Serve with lemon wedges.

One Year Ago: The Paloma and Cinco De Drinko

Two Years Ago:  Waborita and Cabo Wabo Shrimp Quesadillas
Three Years Ago:  Lemon-Blueberry Buckle and The Masters Champions Dinner

Four Years Ago:  Sweet Samoas Cake for a Sweet Victory

Five Years Ago: Lemon Pound Cake with Citrus Glaze

Six Years Ago: Margarita Cupcakes