Dr. Cameron!

(Me, Cameron, and Laura before my first marathon and their first half marathon)

Tonight, I'm celebrating my favorite gal in Cincinnati, Cameron. She got into University of Cincinnati's College of Medicine, and I couldn't be more thrilled for her (except maybe if we were going to the same school... but oh well, I can visit Cincinnati!)

Cameron and I worked at LabCorps together, and this dainty girl skipped into my life at the time I needed her most. Having been turned down by all the medical schools to which I applied, I was frustrated and disillusioned by the whole process. Then, here comes Cameron, someone with similar disappointments but a mature and inspiring attitude to uplift any spirit!

We've gone through a lot together... She was even there for my first marathon. We've worked together, shared frustrations, gossiped plenty, and now we are celebrating...and, oh my, this celebration is so sweet!

Knock em dead, Cam!

Ginger-Caramel Shrimp
Splendid Table's "How to Eat Supper"

Brine
1/2 cup kosher salt (not iodized)
1/3 cup sugar
1/3 cup medium chili powder
2 quarts warm water
1 1/2 lbs large frozen shrimp (in or out of their shells)

Saute
1/4 cup canola oil
4 garlic cloves, coarsely chopped
4 inches piece fresh ginger, coarsely chopped
1/4 teaspoon ground black pepper (to taste)
Salt
4 teaspoons sugar

For Brine: In a medium bowl, combine the salt, sugar, chili powder, and warm water. Add the peeled shrimp and set aside for 20 minutes. Drain the shrimp and pat them dry.

For Saute:
In a large deep skillet, heat the oil over high heat. Add the garlic, ginger, pepper, and a pinch of salt. Cook, stirring constantly, for 1 minute. Blend in the sugar and continue stirring until the garlic is pale gold; do not let it get dark brown.

Drop in the shrimp and cook, stirring constantly, for 1 to 2 minutes or until they are bright pink and barely firm.