I’ve got anothergreat blogger here to share with you today. With those thoughts in mind, I combined several delicious ingredients that my family loves – grilled shrimp, bacon, andspinach
Trust me, I’m not using shrimpasacommentary on the limited stature of your normal host, I just happen to really like shrimpand this dish has become astaple for my family
~twosaucysisters. However it is not just thetaste of Mexican food that I love. After not posting for more thana month, what’s one of the first things we do
Web chats got more thanjust food when she waspregnant with her second kid thesame time that I was withLil Kavinand she wasareal support on tips on what to eatand to tackle glucoselevels
Since my foodie husbandand I arealways looking for new ways to prepareandincorporate foods, we decided to takeanavocado twist on theMexicanShrimpCocktail
), but is also perfect for this autumnal time of year in theStates when thetemperaturesare dipping in most of the country and we enjoy more comforting soups to warm our souls
I was so excited when Heatherasked me to write aguestpost for her. If you buy something through one of the links in my sidebars or posts, I may receive asmall commission to support my blogging activities, at no extra cost to you
Read my post here and we’ll chat in the comments section. Whether you make it from scratch or start with a box, atraditionalcake is normallyfrugalandfairlyeasy to make
~ Make your own Creole Seasoning for this andmanyothergreatseafood recipes. ~ To devein theshrimp use apair of kitchen shears to cut alongtheback from thehead to tail ends
I want to try andhaveguestposts here on afairlyregularbasis, since I have enjoyed guestposting for other blogs and think it’s agreatway to find new blogs and/orreaders
Theshrimp burgers I tastedcame with a terrific, spicy white saucethat no amount of wheedling could entice the cook to share, but theavocadoaioli works beautifully
Eitherway you'll wow your loved ones andguests with this simple variation of an old classic. Sadly, I didn't find a lot of time to experiment in the kitchen, although I am sitting on material for yet another blog post (apart from the three promised in this series), apasta dish with shrimp, which I'll be postingafter this series
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