Memorial Day. Up north, it’s the unofficial start of summer. The weather’s warmed up nicely, restaurants and stores are open for business, and golf courses are full. But here in Southwest Florida, it actually marks the end of our busy season--pretty soon, some of our restaurants and stores will close and nobody tees off after 10:30 because it’s far too hot. The one thing we do both agree on, however, is that Memorial Day is the holiday for grilling.
This lunch looks so impressive but it can be made in half an hour. Prepare your sauces and skewer your shrimp first, and while those are sitting in the refrigerator, wash and chop your lettuce and shuck the corn. It’s the easiest meal you’ve made all year. And with some cold drinks and a little music, it’s just like the season itself: laid back and fun. So bring it, summer…we’ve been waiting for you :)
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WHAT YOU WILL NEED:
(serves 2, with leftovers)
24 peeled, deveined shrimp (16-18 count) - uncooked
4 ears corn
romaine lettuce
croutons
Your favorite caesar salad dressing
Your favorite bottled barbecue sauce
1 bunch Italian flat leaf parsley, rinsed
2 tablespoons salted butter
juice of 1/2 lemon
parmesan cheese (to be shaved on corn and salad)
salt/pepper
cayenne pepper
garlic powder
To start: shuck corn and set side. Wash & cut lettuce, and place shrimp on skewers--place both in refrigerator until ready to use. Tear off and chop a few handfuls of parsley--set aside.
Make sauces: Stir occasionally while heating
Spicy barbecue sauce--place some of the barbecue sauce and a few pinches of cayenne pepper in a small sauce pan and heat over med heat until warm.
Lemon garlic butter - In a different small pan, heat butter/lemon juice/a few pinches of garlic powder/and a little of the parsley until warm.
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| finished barbecue and butter sauces |
Preheat grill
Grill corn: I do not oil my corn, I grill it naked because it gets a really nice charred, almost nutty flavor that way. Turn while grilling until there are marks on all sides--it will begin to make a popping sound like popcorn and then you'll know it's ready to come off.
It only takes a few minutes. Shave some parmesan cheese over the top and cover.
Grill shrimp: Before you place shrimp skewers on the grill, salt and pepper lightly.
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| seasoned shrimp, ready for the grill |
Place on grill and continually baste with sauces while cooking. 2 skewers will have barbecue sauce and 2 will have butter sauce--this way, you get one of each. They are done when they are firm to the touch and are no longer translucent, maybe 3-5 minutes on each side (don't overcook or they will be rubbery). Sprinkle with some more parsley.
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| finished shrimp |
Now assemble your meal...
Cut corn off the cob and place in bowl. Add salt/pepper to taste. Mix
Place lettuce in another bowl. Add croutons, salad dressing, some shaved parmesan, and freshly ground pepper. Mix
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| caesar salad |
Bring all to the table with the shrimp skewers
Eat until you're full and happy
Pour some drinks until your even fuller and happier
Enjoy your holiday
