a helluva fella

If you're a regular reader, you know the only time Thatboy helps out in the kitchen is if I'm incapacitated by a ridiculous amount of pain. However, he does try. I am often greeted with "Is there anything I can do to help?" Which translates into "how long till dinner is ready" for those of you that don't speak Thatboy. Luckily I'm smart enough not to take him up on his offer most nights because I end up doing it myself anyway when he can't find the pot to boil water in, or the water to put in the pot. I do try and find some little tasks to keep him occupied though, and lately, with the amount of shrimp we've been eating I've put him in charge of peeling the shrimp. It's a good task and something he can do while watching television, so we're both happy. And it makes him feel like a little bit of a chef.

Garlic and Lime Shrimp

• 3/4 lb raw shrimp, peeled and deveined.
• 1 lime
• 1 clove garlic
• 1/8 tsp salt
• 1/4 cup sour cream
• tabasco sauce
• 1 Tbsp olive oil

1. Combine shrimp, juice of 1/2 lime garlic, and salt in ziplock bag and marinate for 15 minutes in fridge.
2. Combine sour cream, juice of other half lime, hot pepper sauce and the zest of some of that lime.
3. Heat olive oil in large skillet over medium high heat. Cook shrimp 4 minutesw, or until shrimp turn pink. Serve with sour cream mixture.

Serves 2.
Each serving has:

Calories		306.5
Total Fat		16.0 g
	Saturated Fat	5.3 g
	Polyunsaturated Fat	2.4 g
	Monounsaturated Fat	7.2 g
Cholesterol		271.1 mg
Sodium		412.6 mg
Potassium		378.2 mg
Total Carbohydrate		4.4 g
	Dietary Fiber	0.1 g
	Sugars	0.3 g
Protein		35.5 g