Saturday, March 27, 2010

Light and easy...

Now that Spring is officially here and the weather has been sunny and warm, my appetite has also changed. I'm craving lean grilled meats and fruits like peaches and strawberries. Some of my favorite fruits and veggies are at their peak in the springtime. Citrus fruits, cherries, strawberries, beets, asparagus, leeks, fennel, peas, arugula, spinach and carrots to name some of them.

Tonight's dinner was light and easy. I slightly altered the recipe for Grilled Shrimp Skewers from the post "Shrimp on the barby...". I guess they were pretty good because the kids were busy eating them before my hubby and I even got to the dinner table.

Grilled Paprika Shrimp

1 lb shrimp (about 20-25 large shrimp); defrosted completely if frozen; deveined; shells and tails removed
1 tbsp oil (I used grape seed oil)
1 tbsp chopped garlic
2 tsp smoked paprika
1/2 tsp salt
1/4 tsp pepper
bamboo skewers

Rinse shrimp with cold water and dry well with paper towels. Place shrimp in a bowl. Add the oil, garlic, smoked paprika, salt and pepper. Mix it all together and set it aside for at least a half hour.

Heat up the grill.

Skewer the shrimp and set on a plate. I fit about five shrimp per bamboo skewer. When your grill is very hot, place the shrimp skewers on it and turn down the heat to medium-high. Cook about 2 1/2 minutes per side with the lid closed. Plate and serve hot, warm or cold.