But first lets discuss this whole resolution thing. I wonder how many people actually follow through with their resolutions. I personally don't think I know anyone who has. Unless you count the fact that about 20 years ago a friend and I resolved to never make another resolution and that one I have continued to keep. It seems like a good idea and all, but they never seem all that realistic. I read a stat that said by January 7 a third of people will have broken their resolution, by Valentine's Day half will have lapsed and by 4th of July, 60% will have been forgotten (Norcross, Ratzin & Payne 1989). So, why do we bother? Obviously we have things about ourselves that we want to change, so how about doing so in a way that won't set us up to fail. Let's not vow to exercise everyday when we haven't done it at all in three years. Let's not start a crazy restrictive diet that we can't survive on for more than a week. Let's not run out and join a gym and only go once or twice ever. Instead let's plan to always take the stairs, to go for a walk a few times a week, to cook real food at home and involve our families in gradual change towards a healthy lifestyle. I think we can all handle that.
OK, now let's get to that shrimp recipe I think you need to have in your arsenal. I was supposed to make this on Christmas day but we had too much food already. Grilled Shrimp with Oregano and Lemon is from the Food & Wine website (which I LOVE). I made this the other day but roasted the shrimp instead (again, there's alot of snow on the grill).
Grilled Shrimp with Oregano and Lemon
1/2 cup (1 jar) salted capers, drained, rinsed and soaked for 1 hour, then drained
1/2 cup fresh oregano leaves
1 (or 2!) garlic clove, minced
3/4 cup extra virgin olive oil
1 tsp finely grated lemon zest
3 TBS fresh squeezed lemon zest
Fresh ground pepper
2 1/2 lbs large shrimp, shelled and deveined
Finely chop the drained capers with the oregano leaves and garlic. Transfer to a bowl and stir in 1/2 cup plus 2 TBS olive oil along with lemon zest and juice. Season with salt and pepper. (This can be made a day ahead and refrigerated, let come to room temp before serving).
Toss the shrimp in remaining 2 TBS olive oil and season lightly with salt and pepper. Thread on to skewers and grill over high heat turning once (about 3 min per side or until cooked through). Or, place in a single layer on a baking sheet and roast on 375 about 4 min per side until cooked through. Remove shrimp to a platter, spoon sauce over the top and serve.
When I made this the other day I only used about half of the sauce (my shrimp were on the small side). I used the remaining sauce as a dressing on mixed baby greens for my dinner guests the next night, delicious!