Little or no snow, warming temps and Tequila Lime grilled shrimp to celebrate

Good morning Augusta

This morning we have cloudy with a chance of snow showers this morning. High 39°F. Winds N at 15 to 25 mph with gusts over 40 mph.

Tonight we’ll have clouds wsith a low around 25 °F. Winds NNW at 10 to 20 mph.

The readings from my weather instruments are:

Humidity is 48%, the Dew Point is 13.5°F and the outdoor temp is 30.9°F.

The wind direction is   East Northeast between 7.2 MPH and 9.8 MPH, generating a wind chill of 21.9°F.

The Relative pressure is 29.59, the Absolute pressure is 29.38 and falling with a weather graphic indicating rain/snow.

The UV rating is 0 out of 16, Sunrise is 6:38 a.m. Sunset is 6:53 p.m., Moonrise is 9:48 a.m., Moonset is xx:xx p.m. and the moon phase is waxing crescent being 27% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 221053Z AUTO 02016G21KT 10SM SCT030 OVC080 M01/M07 A2975 RMK AO2 SLP078 T10111072

Visibility is 10.0 miles / 16.1 Kilometers with scattered clouds to 3,000 ft / 914 m and overcast to 8,000 ft / 2,438 m.

  We didn’t receive any snow from this noreaster at all. So far.

Space weather for today is:

Today’s Solar flux is 68, the solar wind speed is 337  Kilometers per second and the chance of a solar storm is 1%.

Time to get ready for good weather, in spite of all of that cold, wet white stuff all over the ground in your back yard and driveway. So go out and buy some shrimp for:

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