Friday Food: Lemon-Garlic Shrimp Skewers

This is a super easy and very tasty meal that takes little prep and always impresses guests. You need an hour or so to marinate the shrimp but the rest of the prep and cooking takes only minutes.  

Lemon-Garlic Shrimp Skewers
2 tablespoons kosher salt
2 tablespoons sugar
1 to 1 1/2 pounds peeled, deveined shrimp (med or large)
1/4 cup olive oil
1/4 cup chopped parsley
1 tablespoon grated lemon peel
1 or 2 cloves garlic, peeled and minced
1/4 teaspoon fresh-ground pepper
Lemon wedges

- In a bowl, mix salt and sugar. Add shrimp and stir gently to coat. Cover and chill 45 minutes to 1 hour. Rinse shrimp well and drain; also rinse and dry bowl.
- Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic, and pepper. Mix to coat. Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C.
- Lay shrimp skewers on an oiled barbecue grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on grill. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes total. Serve with lemon wedges to squeeze over shrimp.
 - You can also grill some seasonal veggies (like asparagus coated with olive oil) and serve with bread to round out the meal.

Friday Food: Broccoli Cashew Salad

I'm great at buying vegetables but not so consistent about actually preparing and consuming them. I was looking for a way to use up some broccoli and found an interesting salad recipe from Paula Deen. 


The problem was I didn't have most of the ingredients. I used cranberries instead of raisins, which was simple enough. I had no tomatoes on hand so I left those out. She called for sugar, which seemed unnecessary. I also didn't have bacon, but it seemed the salad would be lacking without it. A quick scan of the pantry revealed cashews, which seemed a fine substitute and had added the benefit of keeping the dish vegetarian.  I stirred in some some leftover cooked orzo to make a more hearty dish. The result was a knock-out salad that makes eating raw veggies a pleasure rather than a chore.

The amounts below are guidelines - add more or less to suit your taste. One thing I've found is that the onion really brings it all together. I'm not a raw onion fan, but I always make sure to add a bit to make the salad shine.

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Broccoli Cashew Salad

    * 1 head broccoli
    * 1/2 cup cashews, roughly chopped
    * 1/4 cup chopped onion
    * 1/2 cup raisins or dried cranberries
    * 6 ounces cheddar cheese, grated
    * 1/2 cup cherry tomatoes, halved  (optional)
    * 1 cup cooked orzo pasta (optional)
    * Salt and pepper to taste
    * 1/2 cup mayonnaise
    * 2 tablespoons white vinegar

Wash and trim off the leaves and stalk from the broccoli head. Cut the head into florets and (if desired) the stem  into bite-size pieces. Place in a large bowl. Add the chopped cashews, onion, raisins or cranberries, and cheese. Add tomatoes and orzo if using. In a small bowl, combine the vinegar, mayonnaise, salt & pepper, stirring well. Pour over broccoli mixture and toss gently.

Friday Food: Watermelon Feta Salad

Writing often with kids about will take some doing, but I want to get into the habit of posting regularly so I'll give myself an easy weekly post. I'll share the simple yummy recipes that have become staples in our house.

First up: Watermelon Feta Salad. I first came across the surprising combination of flavors at Thea Mediterranean. Michelle took me out for a much-needed dinner-and-a-movie and we shared this fresh summery salad. The sweet-tangy-salty combo was easy to mimic and soon became a summer staple in our kitchen.

Watermelon Feta Salad

  watermelon

  lime

  feta cheese, crumbled

  mint leaves

  sea salt

Chop watermelon into bite-sized cubes and place in a large bowl. Chop mint leaves into thin threads and add to bowl.  Squeeze in a little lime juice. Add the crumbled feta and a pinch of salt. Mix lightly and taste to adjust the flavors as needed. Chill before serving.