1 teaspoon paprika
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper, or more to taste
1 1/2 pounds large shrimp, peeled and deveined
1 tablespoon vegetable oil
Combine paprika, thyme, oregano, garlic powder, salt, pepper, and cayenne pepper in a sealable plastic bag; shake to mix. Add shrimp and shake to coat.
Heat oil in a large non-stick skillet over medium high heat. Cook and stir shrimp in hot oil until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 minutes.
1 head cauliflower (or a 16 oz bag of frozen cauliflower)
2 large eggs
1/2 to 3/4 cup shredded cheddar cheese
1/4 cup thinly sliced green onions
1/2 to 1 cup bread crumbs
1/4 to 1/2 teaspoon cayenne pepper
1/4 to 1/2 teaspoon salt
2 to 3 tablespoons olive oil
Light sour cream, for garnish
Thinly sliced green onions, for garnish
Cut cauliflower into florets and cook in boiling water until tender, about 10 minutes.
Drain and mash the cauliflower while it is still warm.
Stir in the cheese, eggs, green onions, bread crumbs, cayenne & salt. Adjust seasoning to taste. (Start with the lower amount of cheese, breadcrumbs, cayenne, and salt. Adde more as needed for taste and binding the pancake mixture together.)
Coat the bottom of a skillet with olive oil over medium-high heat.
Form the cauliflower mixture into patties about 3 inches across.
Cook until golden brown & set, about 3 minutes per side. Remove to a paper towel lined plate to drain.
Serve pancakes on a plate and top with sour cream and more green onion, if desired.
Position an oven rack in the middle position, and preheat the oven to 350 degrees Fahrenheit.
In a small bowl, stir together the brown sugar, cayenne, and black pepper.
Arrange the bacon slices in 1 layer—not overlapping—on a rimmed baking sheet lined with aluminum foil.
Bake the bacon for 20 minutes. Turn the slices over, and sprinkle them evenly with the spiced sugar. Continue baking until the bacon is crisp and deep golden, about 20-35 minutes more, checking every 5 minutes. Transfer to paper towels to drain before serving.