#MEwx warm, fog and rain/TStorms with Grilled Shrimp with Vodka Lime Sauce

Good morning Augusta

The Red Sox lost to the Kansas City Royals last night 6-4. We’re 60 and 56.

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

This morning we have cloudy skies, fog and scattered showers and thunderstorms this afternoon. Highs in the mid 70s. Light and variable winds, becoming south around 10 mph this afternoon.

Tonight we’ll have showers and Thunderstorms likely, mainly this evening. Humid with lows in the mid 60s. Southeast winds around 10 mph.

The readings from my weather instruments are:

Our outdoor temperature is 67.5°F, the humidity is 98% and the Dew Point is 66.9°F.

The wind direction is Northwest between 0.2 MPH and 0.5 MPH. 

The Relative pressure is 29.87, the Absolute pressure is 29.68 and steady with a weather graphic indicating sun.

Visibility is 0.2 Miles / 0.4 Kilometers with a thick ground fog and overcast skies to 200 ft / 60 m.

The UV rating is 0 out of 16, Sunrise is 5:32 AM, Sunset is 7:56 PM, Moonrise is 1:18 PM,  Moonset is 11:55 PM  and the moon phase is waxing crescent.

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

The RAW METAR reading from Augusta’s airport is:

SPECI KAUG 071112Z AUTO 12004KT 1SM BR OVC002 19/19 A2987 RMK AO2 T01890189

This is an adults only recipe for the BBQ grill.

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.