I love love love to grill outside!
I don’t care what it is….corn on the cob, asparagus, tomatoes, pineapple, steaks, fresh salmon, shrimp, chicken, hot dogs and hamburgers…..you name it, for some reason these foods taste so much better on the grill.
Don’t ya think?
AND eating outside is the best.
Here in Florida, eating on the lanai is commonplace.
In fact, when the Captain and I go out to eat…we ask for outside seating…and almost every restaurant has outside seating and if you are seated by the water….well, it doesn’t get any better than this.
I guess it is because we lived in the Midwest for so many years and the cold, windy and/or snowy days prevented us from being outside for most of the year.
However, yesterday…Beautiful grand daughter #3 and her honey made grilled chicken on their grill…. outside….in Kansas….
AND creamy deviled egg potato salad….and fresh green beans…..and sent me the pics. Yummy!!!!
I mean….COME ON!!!!!!!
And of course It made me very hungry as I salivated over the pics….especially since I had chili cheese dogs for my dinner. You see, the Captain was flying and I quickly made something simple so I could watch the Kansas City Royals win their baseball game against the Atlanta Braves !!! #Let’s Go Royals!!! #ForeverRoyal!!!
Sorry, I got a bit carried away!
Today, I ran to my fish monger and bought some of the most beautiful fresh shrimp!
That is an advantage of living close to the Gulf of Mexico! We can purchase fresh shrimp/fish straight off of the boats. People around here call shrimp… pink gold!
BTW, the Key West Express boat in background of above pic, leaves daily for a Key West day trip (or an overnight stay) in Key West. Such fun as the express catamaran will ferry you at 36 mph speeds, slicing through the Gulf of Mexico…down and back. It leaves at 8:30 am and comes back at 5:30 pm)
A bit of trivia for you:
“The shrimp fleet of San Carlos Island offloads more Florida pink shrimp than anywhere else in Florida. Connoisseurs consider this indigenous Gulf of Mexico species among the sweetest in the United States.”
I think you will like the recipe below, it is so easy and I was able to take advantage of my herb garden.
Don’t ya just love herbs?
I grow rosemary, thyme, dill, chives, oregano, cilantro, peppermint, spearmint, parsley, Italian basil and purple basil among others just outside my kitchen window.
I have a confession….
….when I am in my Secret Garden, sometimes I just sniff the herbs, inhaling their beautiful fresh scents, much like one would sniff roses and other flowers.
And then I snap off a piece of mint, and put it in my tall glass of iced tea!
What more could one want? Life is good.
Try the shrimp recipe below….it works just as well with flash frozen shrimp…just takes a few minutes and tastes oh so good!
Have a Blessed day!
- 1 1/2 pounds large fresh unpeeled shrimp
- 1/2 cup olive oil
- Juice of 2 lemons
- Zest from 1 lemon
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup fresh chopped dill
- 1/4 cup fresh chopped chives
- 1/4 cup fresh chopped parsley
- dash of hot sauce
- Combine all the ingredients in a bowl except for the shrimp.
- Peel and clean the shrimp leaving on the tails....this is not only a pretty presentation it helps to stay on the skewer
- Place the shrimp in the marinade mixture, and allow them to marinade for at least 30 minutes or longer
- Make sure your grill (or cast iron skillet if you are not grilling outside) is very hot
- Skewer 5 to 6 shrimp and grill on each side for about 1 1/2- 2 minutes. Brush the shrimp with the marinade while cooking. Do not overcook..the shrimp will cook very fast
- Can be served hot for cold, garnish with a few with lemon slices, halved grape tomatoes and fresh dill
- This Shrimp recipe can be used when making linguine, or shrimp and grits or just "as is" along with a side salad.