#MEwx Hot, muggy and Grilled Shrimp with Vodka Lime sauce

Good morning Augusta

This morning we have partly sunny conditions with a slight chance for showers. Warm with highs in the upper 80s with light and variable winds.

Tonight we'll have mostly clear skies with lows in the lower 60s. Winds will be light and variable.

The readings from my weather instruments are:

Our outdoor temperature is 74.5°F, the humidity is 80% and the dew point is 67.6°F.

The wind direction is Northwest between 0.0 MPH and 0.2 MPH.

The Relative pressure is 29.88, the Absolute pressure is 29.68 and rising with a weather graphic indicating sun.

Visibility is 10.0 miles / 16.1 kilometers with clear and sunny skies.

The UV rating is  2 out of 16, The moon is 42.6% illuminated, the moon phase is Waning crescent, Sunrise is 5:39 am↑ 68° East, Sunset is 7:47 pm↑ 291° Northwest, Moonrise is XXX, Moonset is 2:31 pm↑ 296° Northwest and we'll have 14 hours 8 minutes of daylight today.  

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

Yesterday it was Tequila Grilled shrimp, so today here's another type of Grilled Shrimp for those who prefer something other than Tequila.

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.