Sweet and Spicy Grilled Shrimp with Acorn Squash

I am going to start this next blog with an apology.  Last time I posted a recipe I promised I would try to take more pictures of my meals and I have failed miserably.  I have three new recipes to post and not a single photo.  I'm just going to be real with you...I like food and sometimes my sight is set on eating so I just forget to get the camera out.

My husband and I enjoyed this shrimp dish just the other night. We fed the boys frozen pizza, put them to bed, and had a 'date'

What you will need: 1lb shrimp (I used frozen and just defrosted it), 1tbsp minced garlic, 1/4 cup hot chili garlic sauce, 1/2 cup sweet chili garlic sauce, 1 cup honey, 1 cup lime, 1/2 tsp salt, 1/2 cup canola oil.

Mix everything except the shrimp in a medium bowl.  Set aside 1 cup of the marinade and transfer to a large Ziploc baggie and place the shrimp in the bag.  Let marinade for 2-12 hours.  Before cooking, make a very hot fire on the grill.  Line a grill wok or basket with tin foil.  Drain most of the marinade off the shrimp.  Put the shrimp in the wok.  Cook until the shrimp is heated through and the marinade starts to crystallize.

Our grill wok.  We use this for everything!

Acorn Squash
This isn't really a recipe, it's just how I cook my squash.  There is no culinary genius to this, but in case you wanted to know how to cook acorn squash, here you go!

Preheat oven to 350.  Cut the squash in half. Using a spoon, scoop out the seeds and discard.  place upside down on a baking sheet which is lined with tin foil.  Bake for 45 minutes.  Turn the squash over and place a pat of butter and a spoonful of brown sugar inside each shell.  Bake for another 10-15 minutes.  That's it; enjoy!