It is my daily practice to bore my friends and family with the details of my day. Specifically, I will tell anyone who will listen what I had for lunch on any given day. Remember?
But I also love to know the boring details in other people’s lives. Enter Roses & Thorns. Roses & Thorns (also known as High/Low and Clouds & Silver Linings) is The Best Game Ever. The Boyfriend and I recently took a caribbean vacation, which was perfect. It was actually just a magical very-long weekend with sunshine and long walks and reading on the porch and beautiful seafood dinners. Which makes Roses & Thorns really difficult. How can you pick just one rose when the whole day has been perfect? What is your thorn when you’re smiling so much your face hurts?
So, one night, the Boyfriend announced — without irony — that his thorn for the day was “definitely” that the chicken caesar salad he had for lunch was “good not great.” That was it. Guys, I’m not shittin’ you when I say this was a perfect vacation — a “good not great” salad ranked in the top 4 worst moments of the trip. Anyway, I had gotten a shrimp caesar salad that day and my salad was borderline-great. Sure, the romaine lettuce and the flat caesar dressing left something to be desired, but those little shrimp were unreal. They made the whole salad.
Fast forward to our return to New York. We haven’t managed to take a sunlit morning walk — and won’t anytime soon, given that it currently feels like 2 degrees outside — but I riffed on my vacation shrimp caesar salad in an attempt to bring some caribbean sunshine to our lil’ Manhattan apartment. And let me tell you, these were great. We’re talking basic little citrusy shrimp, broiled in the oven, over my classic kale caesar salad and wrapped up in a tortilla. It’s simple, it’s classic, and it was definitely a rose this week.
Stay warm, everybody!
- ½ lb. peeled, deveined shrimp, tails removed
- ½ t. smoked paprika
- Pinch cayenne pepper
- 2 garlic cloves, minced
- 1 T. lemon juice
- 1 T. olive oil
- ½ bunch kale, washed
- Homemade caesar dressing
- Whisk the paprika, cayenne, garlic, lemon juice, and olive oil. Toss with shrimp, and marinate in the fridge until you're ready to cook (anywhere from 5 minutes to an hour should be perfect).
- Arrange the shrimp in a single layer on an aluminum-foil lined cookie sheet.
- Broil the shrimp for 2-3 minutes. Flip and broil for 2-3 minutes on the other side.
- Wash the kale and remove the ribs. Stack the leaves, then roll them up into a long straw of kale. Cut the roll of kale cross-wise to get a bunch of thin strips of kale. Toss the kale with the caesar dressing.
- Fill the tortillas with a handful of kale caesar salad and 5 shrimp. Wrap them up like burritos and enjoy!