Warm, and full moon plus one great recipe for the grill
This morning it is clear. High of 81F. Winds less than 5 mph.
Tonight it will be partly cloudy. Fog overnight. Low of 57F. Winds less than 5 mph.
The readings from my own instruments are:
The humidity is 74% with a Dew Point of 58ºF and temp is 67.1ºF.
Our wind direction is East Southeast between 1.3 MPH and 2.3 MPH.
Our Barometric pressure is 30.54 and rising with a weather graphic indicating sun.
Sunrise is at 5:06 a.m. sunset is 8:22 PM and Moon Rise is at 8:17 p.m. EDT and the moon phase is a full moon.
Visibility is 10.0 miles with clear conditions again.
We received no rain here over the past 24 hours.
Tequila Lime Grilled Shrimp
Serves 6
Prep Time: 12 minutes
Cook Time: 8 minutes
Total Time: 20 minutes
INGREDIENTS:
2 pounds large shrimp, unpeeled
Marinade:
¼ cup fresh lime juice
¼ cup tequila
2 medium garlic cloves, minced
2 medium shallots, finely chopped
2 teaspoons cumin
salt and freshly ground black pepper
½ cup olive oil
Garnish:
Lime slices
1 bunch watercress
DIRECTIONS:
1. If using bamboo skewers, soak them in cold water for at least 1 hour. This will prevent them from burning when grilled.
2. Thread the shrimp on the skewers (3 to 4 to each skewer). Lay in a shallow, non-aluminum dish, large enough to hold the skewered shrimp.
3. To prepare the marinade: Whisk together the lime juice, tequila, garlic, shallots, cumin, salt, and pepper. Slowly add the olive oil, whisking until combined.
Taste for seasoning.
4. Pour over the shrimp and marinate for at least ½ and up to 4 hours.
5. Prepare the barbecue for medium-heat grilling.
6. Grill the shrimp on each side for about 4 minutes or to desired doneness. Remove from the grill and take the shrimp off the skewers. Garnish with the
fresh watercress and lime slices. Serve with the salsa immediately.
Cook's Notes: This may be prepared 4 hours in advance through step 4 and refrigerated.
NUTRITIONAL INFORMATION:
Calories: 250
Total Fat: 12
Carbohydrates: 4
Protein: 31
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