All of a sudden, I decided I really wanted some juicy, spicy, grilled shrimp, and on the side, some sweet, tangy pickled cucumbers. Less than 30 minutes, dinner was ready, and this was including a trip to the store!

I picked up some shrimp from the seafood counter (peeled and deveined). At home, I seasoned it with a little curry powder, coriander, red pepper flakes (I might have gone a bit far with this one, my mouth is on fire as I type), salt and pepper, and drizzled a little canola oil. Cooked them on high for 2 minutes on each side and voila!

I had some really great pickled veggies on Friday night at Oak Tavern in Miami's Design District. I looked up a recipe and learned how easy it is to pickle veggies: white vinegar, sugar, salt and pepper and a little veg. oil -- I used canola. I peeled and sliced a large cucumber and tossed it in the pickling juice. It was deliciously refreshing next to my spicy shrimp. 

A glass or two of crisp white wine was perfect ;)