Father's Day dinner

Tonight's Menu

• citrus grilled shrimp
  
• HUGE spinach salad with oranges and toasted almonds
  

In addition to blueberry muffins for breakfast, DH requested "seafood" for dinner tonight. He didn't give me many guidelines beyond that, but I happened to spy some nice big gulf shrimp for a decent price at the grocery store, so grilled shrimp it was!

I made a little marinade for the shrimp with pineapple juice, fresh-squeezed orange juice and fresh lime juice. I also tossed in a smashed garlic clove and a sprig of fresh rosemary, along with a smidge of EVOO. Then I marinated the shrimp (after peeling them down to the tails and de-veining) for about an hour before grilling them for 3-4 minutes per side on a grill screen over high heat. They were really yummy -- citrusy with a hint of sweetness, and a bit of bite from the garlic and rosemary (which didn't overpower since I tossed them in whole).

The salad was just baby spinach tossed with fresh orange sections and slivered, blanched almonds that had been toasted in a dry skillet and allowed to cool (so as not to wilt the spinach).

We washed it all down with one of DH's favorite cocktails, the pina colada! Yeah, he likes the girly drinks. You got a problem with that?