Last week we had Aunt Cammie and Uncle Carson over for dinner and I made the best meal in the entire universe. Seriously, it was amazing. I think Harper ate about 20 shrimps by herself! The scoop:

• 2 1/2 pounds of raw shrimp, peeled and tail on, marinated for about 10 minutes in 3-4 tablespoons of soy sauce and 1-2 tablespoons of sesame oil (not exactly sure how much I used, but it was just enough to coat everything). Skewer the shrimp, then grill for a few minutes on each side until just done.
• This recipe for peanut dipping sauce. If you don’t have shallots, you can substitute green onion. Also I used half the amount of curry paste so that it wasn’t too spicy for the kids.
• Mango Tomato Salad. Instead of using raw onion, I sliced the onion very, very thin, then sauteed it in a little bit of olive oil with a pinch of salt over very low heat for about 45 minutes. Let it cool a bit before tossing it with everything else. Also I used halved grape tomatoes instead of a large tomato. I prefer champagne mangos, but regular ones are yummy too!
• My standard coconut rice (minus the mango).

Serve the shrimp with a little bit of the peanut dipping sauce and everything else on the side. Yum!!

The peanut sauce recipe makes a lot, so if you have leftovers it is really good with fresh summer rolls, which we also made recently and usually have the ingredients on hand.