A Blast from the Past This Friday

Okay, maybe not that far back, but you get the general idea. I’ve been so busy lately that I didn’t plan a proper Friday Share for today. Rather than skip a day (today marks 1,510 consecutive days together), I thought I’d reach back a few years and shake the cobwebs off a recipe we’ve shared before. More on that in a moment.

If we wanted to spend today focused on a saint; one of the blessed awaiting sainthood or even a prophet of old we would have 12 saints; 8 Blessed and the Prophet Isaiah to choose from. There are more saints than there are days in the year. To me that is inspiration. Catholics are called every day to strive for sainthood. While that is a lofty goal indeed, it does help to keep us focused on spiritual growth. When we grow in our faith, we cannot help but to share that growth with the world. Placing Christ first in your life changes how you deal with those around you.

Years ago there was a young woman in my life who drove me crazy. Every day I would look up to God and ask “Is it time? Have I done enough?” And God would press upon my heart “Not yet. There is still more work to do.” Eventually we reached the end. I’m not sure what I was able to do for her, but I do know the impact I had on those around her. God was right.

So often on social media I see posts telling people that they matter above all else. If someone is in your life who is toxic, cut them out. I’ve never been able to do that. I believe if someone toxic is in your life, there is a reason. I’m not suggesting we put ourselves in harms way. Toxic people are ill. Something is eating at their very soul. They need prayer, compassion and understanding. That’s just my opinion. What do I know anyway?

Wishing everyone a blessed and beautiful day on this Friday of the third week in Easter.

Awesome Spicy Grilled Shrimp
2 lbs large Shrimp (13-16 count)
1/4 cup fresh Parsley
2 Garlic Cloves
12 Bamboo Skewers
1/3 cup Olive Oil
1/4 cup Sesame Oil
2 tablespoons Hot Sauce
1 tablespoon Banana Ketchup (aka Banana Sauce)
1 tablespoon Asian Chili Paste
1 teaspoon Salt
1 teaspoon Black Pepper
3 tablespoons Lemon Juice

Peel and devein shrimp. Keep chilled until ready to use. Mince fresh parsley. Peel and mince garlic. Set aside. Place bamboo skewers in a pan with water to soak until ready to use (at least 30 minutes).

Note: If using the “hot” variety of Banana Ketchup; increase to 2 tablespoons and omit the chili paste.

Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chili sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling.

Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours.

Heat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.

These shrimp are great as an appetizer to a much larger Friday Feast or delicious served as the main course with Spicy Asian Stir-Fry Spaghetti as a side.

---

Go out to all the world and tell the Good News