I’m finished, and can’t believe it. My first year of graduate study is complete with a 4.0 GPA!
Justin’s 1L year, reportedly the toughest of the three, is complete and we’re still happily married in spite of those nasty law school divorce statistics. (And if you don’t know, they are seriously bad. I heard and read all sorts of frightening stories of law school break ups and infidelities before going in. FYI, law school is only rivaled by med school in those stats and people are all too eager to share their upsetting anecdotal stories with you once they know you’re married to a lawyer. Or a future one.)
But in spite of all this, we are close. Justin goes out of his way to spend time with me and he turns down all the invitations to go out and drink with his classmates. (Which seems to me to be the only social thing they ever do together. Alcohol is ALWAYS involved where law students are concerned.) True, the dishes aren’t always done and stress is sometimes high, but we’re both very forgiving about that so long as all the important things are in order. And yes, sometimes it’s more important to spend 30 minutes curled up, laughing at a goofy TV show together than it is to have clean laundry properly hung in the closet.
Tuesday I got to experience my husband’s cooking again. It was a busy day for me. I left for school early, stomach clenched, about to take my last and most difficult final, Anatomy & Physiology. After the test I got to babysit a sweet and energetic little girl in the afternoon, then directly from there I made it to TRAK, where I help kids with disabilities with therapy on horseback. It was a great day, but a busy one, and I came home tired.
Justin surprised me by grocery shopping and cooking a big, creative meal, which included this fun dish. I’ll be honest, we probably picked out and ate half of the shrimp before I had a chance to take next-day leftover pictures, so just imagine this being a little shrimp-ier. Best when served in candlelight. Oh, and you must check out this incredible trifle dessert he made as well.
- 3 quarts water
- 1 teaspoon salt
- 2 pounds uncooked shrimp, peeled and deveined
- 1/3 cup olive oil
- 1/4 cup white wine vinegar
- 3 tablespoons lime juice
- 1 jalapeno pepper, seeded and finely chopped
- 4 teaspoons honey
- 3 teaspoons Jamaican jerk seasoning
- 1 medium mango, peeled and cubed
- 1 small red onion, sliced and separated
- 1 medium lime, quartered and sliced
In a large saucepan, bring water and salt to a boil. Add shrimp and boil for 3 minutes or until shrimp turn pink, stirring occasionally. Drain and rinse with cold water. Transfer to a large resealable plastic bag.
In a bowl, whisk the oil, vinegar, lime juice, jalapeno, honey, and jerk seasoning. Pour 3/4 cup marinade over shrimp. Seal bag and turn to coat. Refrigerate for 1-2 hours. Refrigerate remaining marinade.
Just before serving, drain and discard marinade from shrimp. On a serving platter, layer the shrimp, mango, onion and lime. Drizzle with the remaining marinade.
Adapted from the Taste of Home Cookbook.