Lemon-Ginger-Marinated Shrimp

"You cannot shake hands with a clenched fist." - Indira Gandhi

Work took a very weird turn the other day. Management switched a few positions around at work, which made an ex-acquaintance of mine my supervisor. I mentioned a few sentences ago that this was weird, and it really is, well, it feels weird. I don't want to air out any dirty laundry on this site (who knows if there are prying eyes *enter eyes emoji*), but I guess sometimes you have to roll with the punches and let bygones be bygones, to a certain degree. I'm a firm believer in learning from mistakes. I'm also a firm believer in the whole "fool me once, shame on you, fool me twice, shame on me" concept and this new work situation definitely fits into both of those. I feel like this new circumstance will challenge me to really separate my personal feelings and be courteous and professional. Some kind of personal growth will definitely happen over the next few months; I just know it! As a fellow co-worker of mine says, I'm going to have to kill them with kindness and not let my emotions get the best of me. Oscar-winning performances will definitely be happening, and I'll become the poster child for team camaraderie, all the while baking and cooking, and being me. Be prepared for rants and venting sessions, but I won't forget to include great recipes along the path of self-improvement, such as this seafood appetizer recipe. It can be great for parties, since these shrimp should be put in a bowl or cups for people to serve themselves as they go. The lemon, garlic, and ginger all combine to give the shrimp a fresh taste with a nice zing, which also makes this recipe a good starter into your world of cold appetizers (which used to be too gross for me to even consider eating). This plate is also low fat, so you don't have to worry about watching your figure if you eat too many of these! You can thank me later.

Lemon-Ginger-Marinated Shrimp
adapted from: New Cook Book 14th Edition by Better Homes and Gardens

*makes: 10 servings*

"To make the cucumber ribbons for a garnish - used in the Orange-Mint variation - use a vegetable peeler to thinly slice a cucumber lengthwise."

Ingredients:
1 1/2 lbs fully cooked salad-size shrimp, peeled and deveined
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
zest of 1 lemon
1/8 cup reconstituted lemon juice
1 tbsp tomato paste
1/2 tbsp clover honey
3/4 tsp organic minced garlic
1/2 tsp ground ginger
1/4 tsp salt
1/8 tsp paprika

Directions:
1) In a large kettle bring 2 1/2 quarts water and 1/2 tsp salt to boiling. Add shrimp. Bring to boiling; reduce heat. Simmer, uncovered, for 1 to 3 minutes or until shrimp turn opaque, stirring occasionally. Drain shrimp. Rinse under cold running water; drain again and set aside in a deep bowl.
2) For marinade, in a screw-top jar combine oil, vinegar, lemon zest, lemon juice, tomato paste, honey, garlic, ginger, salt, and paprika. Cover and shake well. Pour marinade over shrimp. Cover and chill overnight, occasionally stirring the shrimp to distribute marinade.
3) To serve, drain marinade and discard. Select a serving platter that has 1/2-inch sides because shrimp will water out slightly. Carefully invert shrimp onto platter.



Orange-Mint-Marinated Shrimp

1 1/2 lbs fully cooked salad-size shrimp, peeled and deveined
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
zest of 1 orange
1/8 cup orange juice
1 tbsp Dijon-style mustard
1/2 tbsp clover honey
3/4 tsp organic minced garlic
1/2 tsp ground ginger
1/4 tsp salt
1/2 tbsp snipped fresh mint

Prepare as above in Steps 1-3. If desired, arrange cucumber ribbons and fresh mint sprigs on top of shrimp and garnish with orange wedges.