it’s FWO which means we’re dishing up something good in the kitchen. when it comes to recipes, i like easy and healthy. Sheet Pan Mediterranean Shrimp fits the bill. it’s loaded with veggies, juicy shrimp, and topped with fresh herbs and feta cheese. when i was a young mom, one-pan meals came to the rescue on more than one occasion. if you’re short on time or just want a delicious summer meal Sheet Pan Meditteranean Shrimp offers lean protein and veggies. what’s better than that on a hot summer evening?
of course, our favorite canine showed up for his weekly gig. his buddy pax was over, so he was tuckered out when it was time for photos. but he prevailed since there’s always extra treats in store. the cocktail this week is a Blood Orange Mojito although yours truly couldn’t find any blood oranges in town, so i improvised. mojitos have to be one of the most refreshing cocktails, and i love to serve them during the summer months.
a few tips for the Sheet Pan Mediterranean Shrimp:
Preheat the oven to 450 degrees F.
Zest the lemon into a large bowl. Add 1 tablespoon lemon juice (reserve the lemon's remaining juice for the shrimp and serving), oil, garlic, salt, pepper, and oregano. Whisk to combine.
Add the artichokes, asparagus, tomatoes, and onion. Toss by hand to coat.
Transfer the mixture to a large rimmed baking sheet and spread it into an even layer. Place in the oven and bake until the tomatoes begin to soften and release their juices, about 12 minutes.
While the vegetables are cooking, in the same bowl you used for the vegetables, stir together 1 tablespoon lemon juice, oil, oregano, red pepper, garlic, and salt. Add the shrimp and toss to coat.
Remove the baking sheet from the oven and add the shrimp. With a large spatula, stir to combine the shrimp and vegetables together. Spread back into an even layer.
Return to the oven and continue baking until the shrimp are pink, opaque, and cooked through, 6 to 10 minutes more depending upon the size of your shrimp. Do not overcook! As soon as the shrimp look opaque and pink, they are cooked.
Remove the pan from the oven. Sprinkle with the feta and parsley add the olives and squeeze the remaining 1 to 2 tablespoons lemon juice over the top. Season with a pinch of additional salt and black pepper to taste. Serve warm. This dish pairs nicely with rice or baguette slices.
i think you’re gonna love this summer recipe! and this adorable outfit from Madewell. every year i’m on the hunt for white denim. a pair that’s comfy with a beautiful fit. white or light denim can be unforgiving and visually adds pounds. one reason many of us shy away from wearing them. if that’s you, let me introduce the vintage straight from Madewell. the fabric is amazing, and the jeans fit like a glove. it’s recommended to size down one size, but i stuck with a size 29 as i loath a snug fit during the summer months. there’s definitely extra room in the waist, but that’s okay with me. if you’re tired of skinny jeans or want to test the waters with white denim, i guarantee you will love these. the straight leg with slightly frayed hem adds a modern touch.
the sky’s the limit when it comes to tops to wear with white jeans. anything goes. since i’m a sucker for stripes, i chose a modern linen tank that’s certain to beat the heat. if you like sleeves, try this tee or this tee. a simple outfit demands simple accessories, so i chose stud earrings and link bracelet from Julie Vos. add a pair of brown sandals (old, similar here and here), and this girl is ready for dinner.
In a cocktail shaker layer the cut lime wedges, and mint leaves. Pour in the simple syrup and use a a muddler to muddle the mixture for about 30 seconds. Add the rum, strain in the blood orange juice and top with ice. Stir or shake. Strain into an ice filled low ball cocktail glass. Top with club soda or mineral water, stir, then garnish.
oscar, and i wish you a lovely weekend! enjoy these beautiful summer days!