Although you haven’t heard much about it, I am still running (finally outside now) and still just as in love with the sport as ever! Yesterday morning, I ran outside along the path before work. It was a little chilly (especially for May), but gorgeous and peaceful. I ran a little over 2 miles and then turned around to come home. Less than a mile in, I saw a deer grazing along the side of the path. As I got closer, I expected her to dart, but instead she stopped eating and looked up and I stopped too. We stared at each other for a while (I said ‘good morning’) before I crept along trying not to startle her for fear she’d run in my direction across the path. Instead, she went back to eating grass and I started kicking myself for not having a camera. What a lovely way to begin the day and how fun to be back along my path saying ‘good morning’ to the deer.
My first race of the season is a little late this year at the end of May. For a few reasons, mostly schedule and weather, I have adjusted any expectations. I typically like to try to beat my best time from previous years, but I haven’t trained at that level. Also, the last two years, I did a half marathon in early May making 10 miles look easy. This year, my longest run was 6 miles and it was pretty slow and rather steady.
Cooper hunting his dinner…
Tonight, I would have loved to have gone for another run. But the BOY and I had dinner making plans. I had a slow day at work and walked in the door just as he was wrapping up his studying for the day. He fired up the grill and I got started making the marinade for our shrimp and mango. We didn’t have any spiced rum, so instead of buying a new bottle, I used Bacardi.
I cut the recipe in half (because reheated shrimp isn’t my favorite and I have plenty of Crockpot Orange Chicken for lunch this week).
This dinner made the perfect week night dinner because it really came together start to finish in about 40 minutes. We struggled a little bit keeping the mango on the skewers, but in the end, the grilled mango was fantastic.
The shrimp, too, was flavorful and fun! Definitely tasty enough to serve at your next gathering but easy enough to become a weeknight summer staple.
I’m so excited that I made the first of my cookbook recipes this week. I found this one in Great Food Fast by Everyday Food. Grilled mango may be our new summer dessert!
Rum Glazed Shrimp and Mango
From Martha Stewart
Everyday Food July/August 2005
1/4 cup freshly squeezed lime juice plus 1 tablespoon (3 limes)
1/4 cup dark rum
3 tablespoons dark-brown sugar
1 tablespoon finely grated, peeled fresh ginger
1 1/2 teaspoons cornstarch
32 medium shrimp, peeled and deveined (tail on)
Coarse salt and ground pepper
1 ripe but firm mango, peeled and sliced lengthwise into 8 slivers, each about 1 inch thick
2 tablespoons vegetable oil for grates
Make glaze: In a small saucepan, combine 1/4 cup lime juice, rum, sugar, and ginger; bring to a boil over high heat. Reduce heat; simmer, whisking occasionally, until slightly thickened, about 3 minutes. In a small bowl, whisk together cornstarch and 1 tablespoon water; stir into lime-juice mixture. Cook, stirring, until thickened, about 30 seconds. Remove from heat; let cool.
Thread shrimp onto 8 skewers, using 4 shrimp per skewer. Season on both sides with salt and pepper. Thread mango slivers onto 4 skewers, using 2 pieces per skewer. Brush shrimp and mango all over with glaze.
Heat grill to medium-high; oil grates. Place shrimp and mango skewers on grill; cook, turning once, until blackened in spots and shrimp are opaque throughout, 3 to 4 minutes.
Serve with rice or green veggies.