Last Friday, I suddenly got knocked off the face of the planet by a horrible cold. In the days that followed, I missed class, I missed work, and most of all I missed being able to do anything other than sleep and sneeze. Empty chicken noodle soup cans rapidly filled my recycling bin, which is why I haven't posted in a whole week; I've had nothing to post about and no energy for posting.
    Thankfully, I seem to be past the worst of it, and I returned to class and work yesterday. Then I came home, made shrimp, and baked a batch of cookies just because it felt so good to be back! I wrote about the cookie recipe a long time ago, but the recipe for the shrimp is new and tasty. The chili-lime sauce is fresh and not too spicy, a nice compliment to the taste of the shrimp. Another plus: using pre-cooked shrimp makes it ridiculously easy.

*serves 1
1 tbsp vegetable oil
1/2 tsp chili powder
7 precooked jumbo shrimp
1 tbsp lime juice
1 tsp honey
cilantro to garnish

In a small bowl, mix the honey and the lime juice together. In a large skillet, heat the oil until it spreads to coat the pan. Add the chili powder and cook, stirring,  until the chili powder browns slightly. Add the shrimp and brown it on both sides, then add the honey/lime mixture, and stir to dissolve the chili powder in the liquid. Cook the shrimp in the liquid until the shrimp is nicely caramelized on both sides and the liquid has thickened into a slightly sticky sauce. Serve over rice with fresh cilantro to garnish.