Last Night's Dinner - Roasted Lemon Garlic Herb Shrimp and Beer Battered Fiddleheads

After we had gone for a run last night and stretched it out, I was really glad I had already pulled shrimp out to thaw. We only had an hour and a bit before Tim had to head in to his evening job. I threw on some basmati rice to cook and Tim made roasted lemon garlic herb shrimp from Cinnamon Spice and Everything Nice.

This recipe was absolutely amazing. Very fresh and light, but not too acidic from the lemon. It was really easy as well. Just mix the lemon zest, thyme leaves and olive oil, pop that in the oven to infuse, then add the shrimp and garlic and a bit of butter and back into the oven it goes. Tim and I both loved it. Since it was just cooking away on it's own in the oven, we had time to make these as well:

These wonderful little things are beer battered fiddleheads. I wanted to use the rest of the fiddleheads before it was too late, so we just coated them in beer batter Fish Crisp and fried them up. They were amazing! You lose a lot of that asparagus flavour by doing this because the batter is a little overwhelming. But the fiddleheads themselves become super light, almost airy. We just had them with a little bit of mayonnaise for dipping, but I think it would have been way better with an aioli or even a tartar sauce. Oh well - next time!