Officially flip-flop season!

This is, of course, a pointless announcement to me due to the fact that I always wear flip-flops. Unless I'm going out - in which case I delve deep into my shoe stash for a pair of my fabulous but rarely seen in public, super-expensive strappy sandals. This almost never happens anymore.

It's sad, really.

Anyway, in celebration of the season, I've loaded up my Etsy shop with several sets of flip-flop beads. These are made to order, too, so if you like them but want them in a different color combo, just let me know and I'll whip them up for you.

Speaking of whipping things up... When the weather turns perfect like it has this week, we sort of move outdoors to enjoy the fleeting moment of weather perfection. Spring in Florida is sunny and breezy, the birds are everywhere, the air is warm but dry. It's like Southern California, only green!

So, when the weather lightens up, so does the food. It seems like we eat seafood at least three times a week and shrimp is one of our favorites. So, I thought I'd share one of my 'go-to' shrimp recipes. It's super simple, really an awesome little marinade that adds just enough flavor to taste, but not overpower.

It's really versatile, too. You can cook them up and serve them as a 'peel and eat', you can skewer and grill them, you can throw them in with pasta or rice (or if you're a true southerner, toss them on top of a nice pile of grits, cheesy or otherwise).

Corona Lime Marinade

1 tbs.olive oil

1/4 cup lime juice

1 tbs. minced garlic

1 tsp. Old Bay or Adobo

1 tsp. chopped fresh cilantro

3-4 shakes of crushed red pepper ( I use a little more 'cause I like hot stuff!)

salt and pepper to taste

Whisk your ingredients and then add

1/3 cup Corona

Pour it into a plastic freezer bag or dish with a cover. Add 1 1/2 pounds of shrimp that has been peeled and deveined, but with the tails intact. Stir it together so everything is coated and then pop it in the fridge for about an hour.

If you decide to grill it, then, that's it. Throw it in a griller pan or onto some bamboo skewers and cook it up in less than five minutes.

But, if you decide to make it in a skillet, you're in for a nice surprise. Just pour it into your wok or skillet - marinade and all - with a little plop of butter and cook very quickly, just until it pinks up. The marinade thickens and you'll end up with a gorgeous, saucy pile of shrimp that's heaven on it's own, over angel hair, linguine, rice, in a salad - really, whatever you want to buddy it up it with.

It has such a fresh flavor with just a hint of spicyness. Yumm!!! I think I'll make this tonight.