It’s a perfect Saturday. The littles are still relishing their Friday night sleep-overs, we have a rare break in our our typical routine of over-abundantly-scheduled-saturday-activities and Husband is happy the Horns play tonight. Football season is its own religion at The Schell Cafe. Our beloved Texas Longhorns are away tonight which gives us a rare September Saturday night at home.
Husband requested grilled shrimp for supper. Simple enough. And because I already have all the fixin’s in the pantry, I’ll make shrimp tacos for the littles and a salad tossed with a spicy vinaigrette for Husband and myself.
Nothing could be more simple than making a vinaigrette. Well, maybe the shrimp. Tonight I’m using only three ingredients: olive oil, lime juice and chili powder. Use a 3:1 ratio of olive oil and lime juice. This is the general rule of thumb for any oil/vinegar combo. The lime juice I’m using tonight is an acidic substitute for vinegar. And add chili powder to taste. Quickly whisk the ingredients together until the liquid emulsifies and you have an opaque consistency. Drizzle over salad and enjoy!