Clouds, mild and a grilled shrimp with bodka lime sauce

Good morning Augusta

This morning we have mostly cloudy, becoming partly cloudy later in the day. High 64°F. Winds SSE at 5 to 10 mph.

Tonight we’ll have partly cloudy with a low of 52°F. Winds SSW at 5 to 10 mph.

The readings from my weather instruments are:

The Dew Point is  43.3°F, the humidity is 72%, and the outdoor temp is 52.2°F.

The wind direction is   West Southwest between 2.9 MPH and 7.9 MPH.

The Relative pressure is 29.95, the Absolute pressure is 29.75 and rising with a weather graphic indicating sun.

The UV rating is 0 out of 16, Sunrise is 5:00 a.m. Sunset is 8:12 p.m., Moonrise is 7:14 p.m., Moonset is 4:46 a.m. and the moon phase is waxing gibbous being 99% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 281053Z AUTO 16003KT 10SM OVC024 09/05 A3015 RMK AO2 SLP210 T00890050

Visibility is 10.0 miles / 16.1 Kilometers with overcast to 2,400 ft / 731 m.

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

Space weather for today is:

The Solar  Flux is 73, the solar wind speed is 393 and there is a 1%  chance for a solar storm.

This is another adults only Indoor or outdoor BBQ recipe. Enjoy.

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

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

In a shallow flat-bottomed dish, combine the shrimp with the oil, salt, and pepper. Let stand at room temperature while preheating the grill.

Preheat the grill.

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.

Ross 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 there.

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.