Darn, I just realized how long it's been since I posted anything about cooking. I've been so busy, I haven't really had much time to do any legit work in the kitchen. Today was an exception, thanks to the weather not exactly being conducive to outdoor chores.
So anyhow, we picked up some shrimp and wild rice for dinner, which go perfectly together. Please ignore the steamed broccoli in the photo because we only cooked that because the girls inhale it, believe it or not. So the plan is quite simple for these little morsels. Devein, peel, and sprinkle with lemon. Let rest in the fridge for about 20 minutes. I usually just leave them on the counter for this short amount of time, but for those of you who think this is a bad idea, do what you feel is best. Next pat dry and skewer along with your favorite veggies. I like bell pepper, white onion, and pineapple (ummm...we were fresh out of pineapple). Baste with EVOO and sprinkle with Cavenders Greek Seasoning. That's it and I haven't really even gotten to the most important part yet. To grill these little babies, a charcoal fire is a must. The flavor is not even a close race. They cook very quickly and only need about 4 minutes on each side or until the tails are a bright orange, which means you need a pretty hot fire to cook the veggies through. Have some EVOO handy for basting after the first flip. The oil will also help the veggies cook through. Time it so the rice is ready before the skewers, this way everything can be served hot. This meal is tasty and simple. Enjoy!