#MEwx Sun, slightly cool temps and Grilled Shrimp with Vodka Lime sauce

Good morning Augusta

The Boston Red Sox beat the Baltimore Orioles last night 2-1 in 12 innings. We are now 19 and 19. 500 at last!

A direct, real-time feed from my personal weather station is available for you here.

This morning we have partly sunny skies  with highs around 60°F. Light and variable winds.

Tonight we’ll have mostly cloudy skies with a chance for rain after midnight. Lows in the lower 40s. Light and variable winds.

The readings from my weather instruments are:

The outdoor temperature is 43.3°F, the humidity is 42% and the Dew Point is 21.7°F.

The wind direction is North Northwest between 2.5 MPH and 4.9 MPH.

The Relative pressure is 30.33, the Absolute pressure is 30.13 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 5:19 A.M., Sunset is 7:52 P.M., Moonrise is 9:07 A.M., Moonset is x:xx P.M. and the moon phase is waxing crescent.

Augusta’s RAW METAR readings are:

METAR KAUG 091053Z AUTO 32005KT 10SM CLR 04/M04 A3040 RMK AO2 SLP296 T00391039

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

Don’t put the BBQ grill, shrimp or the booze away yet. Keep those coals hot and make:

Grilled Shrimp with vodka lime sauce

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 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.