I have taken up CrossFit and I go on Mondays, Wednesdays and Fridays.  I go in the evening because of scheduling, and when I get home the last thing I want is a heavy meal.  Most CF nights, I just have a protein smoothie (which to me is the perfect thing after a workout), but tonight I already had some wild-caught, Texas Gulf shrimp thawed, so I decided to grill ’em up. While they were grilling, I basted them with a super, quick herb butter. This meal took me literally about 15 minutes from grill to table.

All I did was:

Gather a handful of herbs from the garden.  I used thyme and rosemary, but use whatever you have.

Chop the herbs and add them to 4 T melted ghee (or pastured butter).  Add salt & pepper to taste.

Skewer your peeled and deveined shrimp ( I left the tails on) alternating with bell pepper slices (or any other veg you want or have).  I only ran into one tiny problem with this recipe tonight.  I was out of skewers.  So, I had to improvise.  Don’t laugh.  OK.  Never mind.  Laugh.  Laugh away! It’s a bad pic, but you get the idea. Yep, that’s a coat hanger. Luckily, I had cleaned out my closet today (getting rid of a LOT of clothes that are too big!! woo-hoo) and I had some wire coat hangers that I was sending back to the cleaners. Luckily. Otherwise, I might not have had grilled shrimp and you certainly wouldn’t be laughing.  I used to be a girl scout, y’all.  I am not making this up. I swear.

Once skewered on whatever you can find to skewer them on, grill them for about 3-4 min per side, basting a few times.

Remove to a plate, drizzle some of the remaining herb butter and gobble. Really. That’s all.

That’s dinner. made. simple. Y’all.