This week we added a small brick patio to the existing brick path in our backyard. Although we’d originally had high hopes to DIY this project we eventually accepted the fact that between the baby and business travel and inexperience we’d probably never get the job done. So instead we hired the guy who installed the original path and he had the patio added in one day. Our patio furniture was delivered today so we decided to celebrate by grilling.
Yesterday was farmers market day in Oak Park so or fridge was stuffed with everything from organic lettuce, asparagus and golden beets to strawberries and pasture raised, local chicken breasts.
Almost as an afterthought we decided to grill some shrimp we had in the freezer. I’m very glad we did. Served with a green salad, the shrimp were the highlight of the meal. The marinade was something I just threw together one day…I tend to keep tubes of those garlic and ginger pastes in the fridge (you can usually find them in the produce section at your supermarket). The marinade is a combo of ginger, garlic, curry and olive oil. Placed on the grill the flavor is really lovely.
Even Lilly enjoyed them…although I think the beets were her favorite.
Has anyone else done something new in their yard? Or have any fun new grilling recipes for the summer?
Ginger Curry Grilled Shrimp
serves 2 main course servings
4 bamboo skewers, soaked in water for at least 15 min
1/2 lb raw jumbo shrimp, tail on, peeled
2 teaspoons garlic paste or finely chopped fresh garlic
1 teaspoon ginger paste or finely grated fresh ginger
2 Tablespoons extra virgin olive oil
1/4 teaspoon curry powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 lime cut into wedges
Combine shrimp and next six ingredients in a small bowl and toss to coat evenly. Cover and place in the refrigerator to chill for at least 15 minutes.
Meanwhile prepare charcoal or gas grill, heating to medium hot. Place shrimp on skewers and grill for five minutes on each side, until shrimp are pink, firm and lightly charred. Remove from grill and top each skewer with a squirt of lime juice. Serve immediately, preferably with a fresh green salad and a glass of crisp, cold white wine.
Location:S Harvey Ave,Oak Park,United States
