Sun, warm and Tequila Lime Shrimp

Good morning Augusta

This morning we have mostly cloudy skies with a high of 62°F. Winds ESE at 10 to 15 mph.

Tonight we’ll have overcast skies with a low of 44°F. Winds E at 5 to 10 mph.

The readings from my weather instruments are:

The Dew Point is  42.3°F, the humidity is 62%, and the outdoor temp is 55°F.

The wind direction is   East between 2.9 MPH and 7.5 MPH.

The Relative pressure is 30.09, the Absolute pressure is 29.89 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 5:01 a.m. Sunset is 8:11 p.m., Moonrise is 6:12 p.m., Moonset is 4:16 a.m. and the moon phase is waxing gibbous being 95% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 271053Z AUTO 05005KT 10SM CLR 12/06 A3024 RMK AO2 SLP240 T01170056

Visibility is 10.0 miles / 16.1 Kilometers with clear skies.

We received 0.20 inches of rain here over the past 24 hours.

Space weather for today is:

The Solar  Flux is 70, the solar wind speed is 341 and there is a 1%  chance for a solar storm.

Since you have that BBQ grill cleaned up – try this one – adults ONLY.

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