Further complicating the choice of vacation destination is the very small matter of the budget (pun intended). Despite my intense
It seems we’re going to have to keep it in the western hemisphere. So what’s my next choice? I do not have one. There isn’t a single, solitary place on this side of planet Earth that I desperately long to visit. He doesn’t believe me, so he keeps asking the question over and over again, hoping that my answer will change. I wish it would change too, but it doesn’t.
We even resorted to the process of elimination. Seattle? Too close to home. Canada? Not conducive to basking on the beach. Hawaii? Too expensive. Oregon coast? Been there, done that. Oaxaca? Tales of civil unrest still scare us. We’ve decided and undecided on San Francisco, like, 7 times already—we love it but want to see something new. The result: no result.
I know, I know, deciding on a vacation destination is a fine problem to have. But still, I take it seriously. If hungerlust [noun: a very strong or irresistible impulse to consume foods in faraway places] kept you up at night, you would know exactly what I mean.
And then he said, “All I wanna do is go someplace where I can play on the beach and have a $3 ceviche.” Hmmm, a beach in Mexico—now I think we’re getting somewhere…
Hubby frequently reminisces about the enormous, unbelievably cheap, impeccably fresh ceviche he ate once upon a time on a beach in Mexico. He loves Mexican food. Recently, he requested “something fresh and light, like ceviche, but not ceviche” for dinner. This is what I made for him.
Mexican-Style Baked Shrimp
1 cup diced tomatoes
2 jalapenos, seeded and minced
2 cloves garlic, minced
¼ cup extra virgin olive oil
1 tablespoon freshly squeezed lime juice
Freshly ground black pepper
1 pound large shrimp (26/30 count), peeled and deveined
2 tablespoons minced cilantro
Preheat the oven to 450ºF. Toss together the tomatoes, jalapenos, garlic, oil, and lime juice in a small bowl and season to taste with salt and pepper. Divide half of the tomato mixture among 4 individual baking dishes. Season the shrimp generously with salt and pepper and divide among the baking dishes, arranging them in a single layer. Divide the remaining tomato mixture among the baking dishes, spooning it evenly over the shrimp. Arrange the baking dishes on a baking tray and bake for 12 to 14 minutes, or until the sauce is bubbling around the edges and the shrimp are just cooked through. The shrimp will be firm to the touch, the color will be opaque and pink, and they will begin to curl when they are just cooked through. Sprinkle with the cilantro and serve immediately.
Serves 4. Serve this quick and easy dish with Guajillo Salsa and either tortillas or Mexican Rice on the side.