Red Sox vs. Orioles

Yup, we're going down to Baltimore today to see the Sox beat the Orioles in their game tonight. (I've been told they're going to win, anyway, what with the Orioles not having any pitching and the Sox being best in the league right now, or something like that.) It's just a short hour and forty-eight minute drive to Baltimore from Camden. Ah! The joys of living where so many great cities are within day-trip distance! (NYC is less than an hour, Philly right across the water, Baltimore, as said, Washington DC 2 1/2 hours.) We're leaving about noon to spend the day exploring the city and the boardwalk area before the game starts at 7:05.

I'm very much looking forward to spending a fun day with my hubby and to getting out of Camden for a day without having to fly to drive six hours!

I just made an amazing lunch and wanted to share the recipe with you. It literally takes less than 10 minutes to put together and is so delicious. We're taking it on our picnic today.

Shrimp and Black Bean & Corn Salad: (this is off the top of my head)
Shrimp
Can of Black Beans
Frozen corn
Bottle of salsa
Fresh cilantro
Cumin, garlic salt and chili powder
Lime

Sprinkle peeled & deviened shrimp with cumin, garlic salt and chili powder, toss to combine. Spray pan with cooking spray. Saute in pan over medium-heat for three-four minutes until cooked through. Drizzle with 1/2 lime juice and remove from pan.

To pan, add: frozen (defrosted) corn kernels and cook 1-2 minutes to toast. Add to pan 1 can of rinsed and drained black beans, 1 bottle of salsa of your choice (I went with Newman's Black bean and corn for obvious reasons) and 1/4 cup of chopped cilantro. Saute until heated through. Drizzle with the other half of the lime.

Serve the shrimp over the bean mixture...hot or cold. (I didn't put measurements, it's so easy, you can figure it out!)

Bon Appetit!