One more day left! ONE more day and I’ll be done with finals for the year. I am doing a horrible job at studying, I’m just so ready to be done with this, it’s hard to keep motivated for 2 whole weeks like this! Just one more day.

I was looking for a way to use some frozen shrimp that we had left (we’re trying to clear out or freezer and pantry for when we leave for the summer). I decided that a shrimp salad would be PERFECT, and it was! It really hit the spot, such a light and flavorful lunch.

It only takes a few ingredients to throw together!

Grilled Shrimp & Mandarin Orange Salad

• some large shrimp (I used 5)
• small can of mandarin oranges
• half a fresh lemon
• 3 cups romaine lettuce
• dried cranberries to taste
• 1 T. balsamic vinegar
• 1 t. olive oil
• salt and pepper to taste

-In a grill pan or grill, cook the shrimp for a few minutes on each side (throw the orange slices on there too if you want!)

-Season the shrimp with salt and pepper as they cook and squeeze lemon juice over them throughout the cooking.

-Remove when the shrimp are bright pink and have nice grill marks on them.

-Let the shrimp and oranges cool. When cool, place onto your bed on romaine lettuce. Sprinkle with dried cranberries and drizzle with balsamic vinegar and oil.

This was so good, I wish we had more shrimp left!

And for dessert I’m having a special treat that came in the mail today!

It’s the brown rice crispy treats from Brittany over at Eating Bird Food that I won from Mara’s flea market for pancreatic cancer research! Such an awesome cause, and a delicious treat to boot! Thanks so much Brittany for making them and Mara for organizing the auction!

Okay, this will be the last time you guys will hear me say this…

I am going to get back to studying.

Thanks for reading!

-Lauren