#MEwx hot, muggy and Teguila Lime Grilled Shrimp

Good morning Augusta

The Red Sox lost to the New York Yankees in London 8 - 12. We’re 45 and 39. 

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

This morning it’s foggy in places with mostly sunny skies. Highs will be around 80°F. North winds around 10 mph.

Tonight we’ll have partly cloudy this evening, turning mostly cloudy. Lows around 60°F with light and variable winds.

The readings from my weather instruments are:

Our outdoor temperature is 64.8°F, the humidity is 82% and the Dew Point is 59.9°F.

The wind direction is North Northeast between 2.7 MPH and 4.9 MPH.

The Relative pressure is 29.78, the Absolute pressure is 29.58 and rising with a weather graphic indicating sun.

Visibility is 10.0 Miles / 16.1 Kilometers with pratly sunny skies.

The UV rating is 1 out of 16, Sunrise is 4:58 AM, Sunset is 8:26 PM, Moonrise is 3:53 AM,  Moonset is 7:25 PM  and the moon phase is waning Crescent. 

We received 0.04 inches of rain here over the past 24 hours.

You didn’t put that BBQ grill away yet did you?

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