I subscribe to all sorts of recipe-of-the-day emails for inspiration in my daily mealtime adventures. Today, I got an email for Spicy Chipotle Shrimp Salad. I clicked on the link, and was greeted by a photo very much like one that I took YESTERDAY of the Spicy Sriracha Shrimp Salad I prepare at least once a week.

Creepy, huh? Didn’t that just give you goosebumps? I didn’t think so. Oh well. It just struck me as odd because it’s happening a lot lately. I’ll cook chicken noodle soup, and get an emailed recipe for chicken noodle soup while mine is sitting on the stovetop. Or meatloaf while I’ve got all the ingredients ready to go into the loaf of meat. Or lamb chops while the lamb chops are sizzling and the mint jelly is at the ready.

It’s like somebody’s watching me in the kitchen. How do They know? Sometimes, I’ll even get an email BEFORE I make something, and then I make that exact same recipe! How weird is that?! (Be sure and roll your eyes when you get that bad attempt at humor).

I guess when you subscribe to umpteen daily recipes, the coincidental meals are bound to happen. Unless They really are watching me. Ugh. Silliness aside, I figured that it meant I was supposed to share the shrimp today.

Whenever I use Sriracha sauce, I always think of that Seinfeld episode where George Costanza is eating spicy Kung Pao chicken at his desk, sweating bullets and trying to stifle the heat in every bite… long story short he says, “George likes his chicken spicy.”

Krysta likes her shrimp spicy. Thankfully, it doesn’t make me sweat. Actually, I love shrimp any way it’s made. I lived in Galveston for four years and was lucky enough to work at Yaga’s Café and be able to regularly partake in All-You-Can-Eat Shrimp (Tuesday evenings, if my memory serves correctly). There really is a limit to how much shrimp a person can ingest.

Shrimp is rich, and personally, I can’t eat more than two plates full of shrimp. Actually, I could usually finish just my first plate. All-You-Can-Eat is never a good deal for me. My eyes are way bigger than my stomach. Shrimp contains the lowest amount of mercury out of most of the seafood we eat. It’s low in fat and calories, but high in sodium and cholesterol.

For example, a 3-ounce serving of shrimp cooked in moist heat (and not breaded or fried), or about 16 large shrimp, contains 101 calories, 19.4 grams of protein, 1.3 grams of carbohydrates and 1.5 grams of fat, including 0.4 gram of saturated fat. This same serving will provide 255 milligrams of essential omega-3 fats, and our daily recommended amount of omega-3 is at least 500 milligrams. We need omega-3 to help promote heart health and healthy brain development.

Depending on your dietary situation, you might want to take it easy on All-You-Can-Eat Shrimp night.

Spicy Sriracha Shrimp Salad is a real hit and often requested by my lunchtime crowd. I make it at least once a week, and it’s one of the easiest and tastiest things to whip up when you’re hungry for something light yet filling. Cold salad with hot shrimp. Yum. I think it’s really pretty, too. The only bad part is cleaning the shrimp. Other than that, it’s easy. SO easy.

Ready for it? This serves one person with a good appetite, or two not-so-famished people. Adjust it to suit your needs.

1. Make a salad with whatever greens you like and whatever other veggies you like to enjoy with your greens.

2. Peel, clean, devein, just clean up 12 jumbo Gulf shrimp (I only eat wild-caught Gulf shrimp – yeah, I’m a shrimp snob). Put them in a bowl.

3. Liberally squirt Sriracha sauce to coat the shrimp. Toss them around to make sure they’re all covered.

4. Add a hefty tablespoon of red chili garlic sauce (usually found next to the Sriracha at the grocery store [or on the table at your favorite Thai or Chinese food restaurant but don’t take it from the restaurant because they might not think too kindly of you for it]) and toss it up real good.

5. Squirt some lemon juice on the saucy red shrimp concoction.

6. Now, skewer the shrimp. I soak bamboo skewers in hot water for about half an hour so they don’t burn and splinter. I don’t like the stainless skewers for shrimp because they flip and flop around too much when I’m trying to turn them during cooking. They stay put with the wood.

7. Set your broiler to 400 degrees.

8. Place the shrimp skewers on a foil-lined sheet and stick those dudes under the broiler for 5 minutes. Flip them over (this is where the stainless skewers are a bummer) and broil them for another 5 minutes.

Note: The key to good shrimp is to not over-cook them and turn them into chewy little wads of former deliciousness. If you wanted something chewy like calamari, you’d be cooking calamari. If they are not yet opaque, crank up the heat and broil at 500 degrees for another 2 minutes.

9. Remove the beautiful, spicy, fruit of the sea from oven (Did I really just call shrimp “fruit of the sea”? I must need a nap. I really do love shrimp).

10. Remove SHRIMP from baking sheet. Place atop your lovely salad and serve with your favorite salad dressing and with some extra chili garlic sauce for extra heat.