Back to normal. As close as we get, anyway.

Time to get back to cooking.

After being cold for 3 days last week (I'm being dramatic, their house was always toasty), I wanted some summer food...did a little Cooking Light recipe searching and found Thai Cabbage Slaw. Perfect to use up the half head of cabbage in the fridge.

The store was out of red cabbage, and I'm not the biggest bell pepper fan (I like them raw alone or with spinach dip), but I had cucumber, so I substituted there. I also added sriracha instead of chili paste, and added seasoned grilled shrimp on top. But you can leave it off if you want to keep it veggie. I bet it'd be good with a spicy thai tofu soup.

Thai Slaw with Grilled Shrimp
Juice of a fresh lime
3 tbsp rice vinegar
2 tbsp fish sauce
1 tbsp brown sugar
1 tbsp limeaid (optional)
1 tsp creamy peanut butter
1 teaspoon sriracha
1 garlic clove, minced
1/2 a head of green cabbage, chopped
half a cucumber, halved, seeded, sliced
1 cup carrot, chopped
handful chopped fresh cilantro
2 tbsp chopped dry-roasted peanuts
handful chopped fresh mint

garlic clove, minced
2 tbsp limeaid (or 4 tsp water mixed in 3 tsp lime juice and a dash of brown sugar)
red chili flakes
salt and pepper
1/2 lb. raw shrimp, peeled and deveined (if you don't know what that means, ask the butcher for cleaned, peeled, raw shrimp. Trust me. You don't wanna learn how to do it tonight. It's gross and not fun.

In large bowl, mix together lime through garlic. Add cabbage, cucumber, carrot and cilantro, mix well. Cover and stick in the fridge for an hour. Toss with cilantro, peanuts and mint, serve into bowls.

Heat grill.
In a large ziploc, add together garlic clove through shrimp. Shake well (or use a bowl and mix well if you need to). Quickly skewer shrimp and grill a couple minutes per side or until cooked through. They cook pretty quickly, but metal skewers are always better because they don't burn. If you only have wooden, soak them for at least 10 minutes before you use them.

Serve over slaw.
For an extra large serving spoonful and 3oz shrimp, roughly 285 cals, 6g fat, 9g protein, 6g fiber, 20g carbs