LOVE, LOVE, LOVE my GIANT

NOPE, NOT THIS GUY

and NOPE, not the nearly six foot son and over six foot day -- well actually, I do love them, but they are not the ones of whom I speak.

It's THIS ONE!

My friendly neighborhood grocery store!  Why?  Read on:

This evening we have family coming over. My husband's cousin and his wife. The cousins have not seen each other for 50 years! So I want it to be special and I received what looks like a great shrimp appetizer recipe from AllRecipes.com.

I took a look at the price and gulped, but then thought, it's for a special occasion and decided to suck it up. Hey, it was $5 off with my bonus card, so that was cheaper than I had anticipated.

I took my purchases up front, and went through the self-check. It rang up $3 off.  Okay, $2 difference, but the point was that if it had been $3 off I probably wouldn't have gotten it.  I'm just that way.

So I went back to the freezer case, took a photo of the sign, and brought it up to the manager. And he said, you're right, and guess what, instead of saving another $2 off, you get the bag of shrimp free.

WAY COOL!

Now, I know that $22 is not a big deal to them on the grand scale, but it's a huge deal to me, and more importantly, they showed EXCELLENT customer service!

So here's the recipe:

MARGARITA GRILLED SHRIMP

Ingredients

• 1 pound shrimp, peeled and deveined
• 2 cloves garlic, minced
• 2 tablespoons fresh lime juice
• 3 tablespoons olive oil
• 2 teaspoons tequila
• 3 tablespoons fresh chopped cilantro
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon salt
• 4 bamboo skewers, soaked in water for 20 minutes

Directions

1. Combine the shrimp, garlic, lime juice, olive oil, tequila, cilantro, red pepper, and salt in a bowl; toss to combine; refrigerate 30 minutes.
2. Preheat an outdoor grill for high heat and lightly oil grate. Drain the marinade from the shrimp and discard; thread the shrimp on the skewers.
3. Cook on preheated grill until the shrimp turn pink, 2 to 3 minutes per side.