Sunny, cooler, less humidity and a fantastic grilled shrimp recipe

Good Morning Augusta

This morning it’s sunny with a high of 73ºF. Winds are more or less from the North at 10 to 15 mph.

Tonight we’ll have a few clouds with a low of 51ºF. Winds N at 5 to 10 mph.

The readings from my weather instruments are:

Humidity is 51%, the dew point is 41ºF and outside it’s  59ºF.

The wind direction is  North Northeast between 0.0 MPH and 2.5 MPH, with a heat index of 60ºF.

The Barometric pressure is 29.84 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 4:54 a.m. Sunset is 8:24 P.M. Moon rise is 11:51 p.m., Moon set is 9:33 p.m., and the moon phase is waning gibbous being 79% illuminated.

The RAW METAR reading from Augusta’s airport this morning is:

METAR KAUG 141053Z AUTO 02007KT 10SM CLR 15/04 A2998 RMK AO2 SLP153 T01500039

Visibility is 10.0 Miles / 16.1 Kilometers with clear skies today.

We didn’t receive any rain over the past 24 hours.

Space Weather for this morning is:

Today’s Solar flux is 76, the solar wind speed is 495 Kilometers per second and the chance of a solar storm is 1%.

With all of this great weather It’s time to have some real fun with the BBQ grill you’ve kept in the garage stashed behind the weed whacker. C’mon, drag it out, hit the grates with a wire brush until they shine and get the charcoal going.

Grilled Shrimp with vodka lime sauce

Time: 30 minutes

Cooking methods: outdoor grill or stovetop

ingredients

(recipe says you cook 6 shrimp at a time, but I’ve done 12 at a crack. Hungry guests ya know)

36 extra-large shrimp, peeled and de-veined but with tails on

2 tablespoons olive oil

salt and freshly ground black pepper, to taste

Making the Vodka-Lime Sauce

1 cup vodka

1 cup dry white wine

1/3 cup fresh lime juice

12 tablespoons cold unsalted butter, cut into tablespoons

salt and freshly ground black pepper, to taste

3/4 cup sliced green onions, green and white parts, for garnish (I avoid this part, onions don’t like me very much)

directions

To make the vodka-lime sauce: In an enamel or glass saucepan (I used my hard-anodized Windsor pan), combine the vodka, wine, and lime juice. Reduce the

mixture over medium heat to 1/3 the original amount.

Add the butter, 1 piece at a time, quickly whisking in until completely incorporated. You want to blend each piece of butter in fully, not just melt it,

before adding the next. Work quickly but do not increase the heat under the pan. Season with salt and pepper. Keep the sauce warm in a warm water bath

until ready to use. Do not reheat the sauce over direct heat.

Arrange the shrimp in 1 layer in a hinged grill pan. Grill over a hot fire for 4 minutes per side, or until just cooked through. You can also saute them

in batches, using 1 tablespoon of olive oil per batch, in a hot cast-iron skillet for 4 minutes per side.

To serve, put shrimp on each plate, spoon 2 to 3 tablespoons of sauce over them, and sprinkle scallion rings on top. Serve at once.

Blogger’s note: Soak the shrimp in the vodka sauce overnight for the best flavor. After all, the booze tends to cook out of the shrimp when you put them on the grill, but the flavor stays in.

nutrition

401 calories, 28 grams fat, 3 grams carbohydrates, 8 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.