#MEwx Sun, cooler temps and Tequila Lime Grilled Shrimp
The Boston Red Sox beat the Baltimore Orioles last night 8-5. We are now 18 and 19.
A direct, real-time feed from my personal weather station is available for you here.
This morning we have Sunny skies with highs in the mid 50s. Northwest winds 10 to 15 mph with gusts up to 25 mph.
Tonight we’ll have clear skies with a chance for frost in sheltered locations after midnight. Lows in the lower 30s. Northwest winds around 10 mph with gusts up to 20 mph in the evening,
becoming light and variable.
The readings from my weather instruments are:
The outdoor temperature is 45.9°F, the humidity is 65% and the Dew Point is 34.7°F.
The wind direction is North Northeast between 2.5 MPH and 4.9 MPH.
The Relative pressure is 30.16, the Absolute pressure is 29.96 and rising with a weather graphic indicating sun.
Visibility is 10.0 Miles / 16.1 Kilometers with clear skies.
The UV rating is 1 out of 16, Sunrise is 5:20 A.M., Sunset is 7:51 P.M., Moonrise is 8:11 A.M., Moonset is 11:52 P.M. and the moon phase is waxing crescent.
Augusta’s RAW METAR readings are:
METAR KAUG 081053Z AUTO 35004KT 10SM CLR 06/02 A3023 RMK AO2 SLP239 T00610022
We received 0.10 inches of rain here over the past 24 hours.
This week I thought I’d post a few things that are strictly for those of us over the age of 21. Well, some of us are WELL over the age of 21. So how about…
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
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