#MEwx Hot, muggy and Tequila Lime Grilled Shrimp

Good morning Augusta

This morning we have areas of dense fog that have mostly burned off, then turning mostly sunny. Hot with highs in the upper 80s with a high heat index and winds that are light and variable, becoming south around 10 mph this afternoon. Heat index values in the upper 90s this afternoon.

Tonight we'll have mostly clear skies during evening hours, becoming partly cloudy. Humid with lows in the upper 60s. South winds around 10 mph in the evening, becoming light and variable. Heat index values in the lower 90s early in the evening.

The readings from my weather instruments are:

Our outdoor temperature is 68.2°F, the humidity is 93% 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 52.3% illuminated, the moon phase is in its third quarter, Sunrise is 5:38 am↑ 68° East, Sunset is 7:49 pm↑ 292° Northwest, Moonrise is 11:42 pm↑ 67° East, Moonset is 1:28 pm↑ 291° Northwest  and we'll have 14 hours 11 minutes of daylight today.  

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

Okay, enough of the chicken in this hot weather, let's shift over to some seafood for the hot weather. You still have access to the BBQ grill in the shade, right?

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