Barbecue season is here! In the States this weekend is a holiday weekend celebrating Memorial Day, which also marks the beginning of summer. That means it’s time to fire up your grills. I love manning the grill. To kick off summer recipes I’ve decided to do a very simple grilled platter of shrimp and veg. If you saw my last post with shrimp you’ll recall why I’m a fan of shrimp–a four oz. serving supplies 23.7 grams of protein for a mere 112 calories and less than a gram of fat. Perfect for getting my body into that mankini.
Serves 4
RECIPE:
20 medium wild shrimp (peeled & deveined) – skewered, 5 on each skewer
2 tbsp fresh rosemary – chopped
1/2 bunch of cilantro -chopped
1 lemon – zested
1/4 tsp chili flakes (or more if you like it spicy)
1 garlic clove – minced
3 tbsp olive oil
Toss all above ingredients together in a small mixing bowl and coat. Once coated, assemble 4 skewers with 5 shrimp on each. Set aside.
Fresh lemon or lime
Preheat barbeque or indoor grill pan.
1 zucchini – halved lengthwise
1 yellow squash – halved lengthwise
1 Japanese eggplant – halved lengthwise
1 portabello mushroom
2 tbsp olive oil
1/4 tsp smoked paprika
1/4 tsp salt
DIRECTIONS:
Once all veggies are cut and marinated, grill each piece for 4-5 minutes each side. When veggies are grilled and cooked through, remove and cut each into thirds for serving.
Grill each shrimp skewer for 3-4 minutes each side until pink in color, firm to the touch and cooked through.
Give the skewers a good squeeze of fresh lemon or lime and you’re good to go. Welcome to summer!
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.
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