Spring is in the air, my friends. Do you feel it where you are? It’s been super warm here and I can’t get enough of it. Last week, before I left for Florida, it was cold here in Utah. When we returned, we brought the sunshine with us. It’s been in the 60s and 70s ever since. Maybe I should go to Florida more often…. 😉
Well, as promised (or warned??), I have some pictures to share. I won’t post all of them (even I have my limits), but these are a few of my favs from the trip.
As I mentioned before, we went for my grandmother’s funeral. So it really was a bittersweet trip. We had a family gathering at my aunt’s house the night before her funeral. Here’s the gorgeous urn my aunt made to put her ashes in and a pic of my beautiful Grammy.
My aunt lives on a lake (next door to my grandmother’s house) and this is the view of it at sunset. Swoooooooooning.
And another cool pic the hubs took with the canoe.
And my sisters and I on the dock. We tried normal pics and this crazy one is the only one that turned out. Go figure!
The headstone for my grandpa and Grammy. They had the coolest last name ever. You don’t get more Irish either.
My sister Tammy and I with my impossibly tall nephew, Branson.
Another crazy family pic with my sisters, my parents, my brother, his son, my niece, and my husband choking my dad. Why are these the only ones that turn out? 🙂
A cute little ice cream place we went to a couple times. And that wasn’t near enough. I got a triple swirl Neapolitan ice cream cone that was insane. I could go for one right now…
And last but definitely not least, the hubs and I enjoying the sun and sand at Cocoa Beach. HEAVEN ON EARTH, my friends.
Thanks for sticking with me through my trip photos! If you only did it to get to the yummy recipe, I won’t blame ya.
This perfect-for-Spring stir-fry is one of my new favs. Fresh, crunchy veggies with hearty shrimp in a tangy lemon sauce are served with yellow rice for a pop of color and a flavor that will blow your mind. And it’s a super easy weeknight meal your whole family will love!
- 1 package yellow rice
- 4 Tbsp olive oil, divided
- 2 lbs large raw shrimp, peeled and deveined
- 1 lb asparagus, trimmed and but into 2-inch pieces
- 1 red bell pepper, thinly sliced
- 1 cup sugar snap peas
- ½ tsp salt
- 1 tsp minced ginger
- 1 tsp minced garlic (1 clove)
- LEMON SAUCE:
- 2 cups chicken stock
- 3 Tbsp cornstarch
- 2 Tbsp sugar
- 2 Tbsp soy sauce
- ½ cup lemon juice
- 2 tsp lemon zest
- ½ tsp red pepper flakes
- Cook yellow rice according to package directions.
- Meanwhile, in a small bowl, whisk lemon sauce ingredients together and set aside.
- In a large fry pan or wok, heat 2 Tbsp olive oil over medium-high heat. Add shrimp and saute for about 3 minutes, turning once. Add ¼ tsp salt. Remove from pan and empty onto a plate.
- In same pan, heat remaining 2 Tbsp oil over medium-high heat. Add asparagus, bell pepper, and snap peas, and cook until veggies are crisp-tender. Season with remaining ¼ tsp salt and add ginger and garlic, stirring to combine.
- Pour in lemon sauce and add shrimp. Stir constantly until sauce thickens. Remove from heat and serve with yellow rice.
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This looks amazing, of course! And I love your creativity so keep doing what you’re doing. I like to eat a lot of shrimp.
Thanks! It really is an amazing dish—so fresh and yummy!