Cold, cloudy and a great shrimp recipe

Good Morning Augusta

This morning it is partly cloudy with a high around 25ºF. Winds are from the NW at 5 to 10 mph.

Tonight we’ll have mostly clear skies witha low of 6ºF. Winds will remain light and variable.

The readings from my weather instruments in the North field are:

Humidity is 81%, the dew point is 155.5ºF, outside it’s ºC and 22.1ºF.

The wind direction is Southwest between 0.1 MPH and  0.3 MPH, generating a wind chill of 22.1ºF.

The Barometric pressure is 30.03 / HPA 1016.5 and rising with a weather graphic indicating sun.

The UV rating is 0.0 out of 16, Sunrise is at 7:14 a.m. Sunset is 4:15 P.M. Moon rise is at 11:57 a.m., Moon set is 12:17 p.m. and the moon phase is in its first quarter.  

The RAW METAR reading from the airport in Augusta, Maine is:

METAR KAUG 061153Z AUTO 00000KT 10SM CLR M07/M09 A2993 RMK AO2 SLP141 60000 T10671094 11056 21067 53004

Visibility is 10.0 miles / 16.1 Kilometers with  a few clouds up there.

We didn’t receive any additional rain or snow here in the past 24 hours.

SPACE WEATHER

Today’s Solar flux is 73, the solar wind speed is 699 Kilometers per second and the chance of a solar storm is 1%.

Continuing with recipes that are good for you:

Tequila Lime Grilled Shrimp (Hey, men do not live by bread alone, neither do women)

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