#MEwx Warm, muggy and some clouds with Tequila Lime Grilled Shrimp

Good morning Augusta.

I’ve put up a new Ambient WS 5000 weather station where you can view real time readings online here.

This morning we have patchy fog in some areas with partly sunny skies. Highs in the lower 80s with light and variable winds.

Tonight we’ll have partly cloudy conditions during evening hours, then mostly cloudy with a slight chance of showers after midnight. Patchy fog in the evening, then areas of fog after midnight. Lows around 60°F with light and variable winds.

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

The wind is Southwest between  1.8 MPH and 4.5 MPH.

The Relative pressure is 29.66, the Absolute pressure is 29.46 and steady with a weather graphic indicating mostly sunny skies.

The  outdoor temperature is 68.5°F, the dew point is 66.7°F, the heat index is 69.5°F and the humidity is 93%.

Visibility is 10.0 miles / 16.1 Kilometers with Mostly sunny skies.

The current Solar Radiation reading is 137.1W/m2, the UV Index is 1  placing the average person at low risk, the moon phase is Waning Gibbous and the moon is 94.6% illuminated. Sunrise is 6:15 AM, sunset is 6:58 PM, moonrise is 8:14 PM, Moonset is 8:37 AM and we’ll have 12 hours 40 minutes of daylight today.

Our next Full Moon will be on October 9 and the next new moon will be on September 25.

 

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