Thursday, September 16, 2010
Mojito Shrimp and Grilled Pineapple
Every time I think about dusting off the ol' blog and catching up on the vast amount of things I've been wanting to write about I feel a little squeeze in my chest along with some shortness of breath... and deliberately force myself to think of other things. Therefore, in the interest of just pressing on I shall be skipping over the last four months as though nothing interesting occurred... and perhaps (depending on your personal opinion) maybe it really didn't anyways. :)
I thought I'd take the easy route in getting back into blogging and share what has become one of our top favorite meals. We enjoyed Mojito Shrimp, Grilled Pineapple and a balsamic vinegar-splashed tomato/cucumber/cauliflower salad several times over the summer. The worst part about this meal is not having any leftovers for the next day... it somehow manages to get eaten every time.
1 to 1-1/2 lbs. peeled, deveined shrimp (21-30 per lb. or I've used 31-40... whatever was on sale and made its way into my freezer)
*Mojito Marinade (recipe follows)
2 Tblsp. fresh lime juice
1. Prepare grill for high heat (you can hold your hand 1-2 inches above cooking grate only 1-2 seconds). Meanwhile, put shrimp in a 1-gal. resealable plastic bag and pour in marinade. Seal and marinate at room temp 15-20 minutes. Don't marinate for longer than recommended time or the rum and lime juice will "cook" the shrimp and ruin their texture.
2. Remove shrimp, reserving marinade. Thread shrimp onto metal or bamboo skewers.
3. Arrange shrimp on grill and baste with marinade (dab some mint and shallot on shrimp); close lid. Cook until shrimp are just beginning to brown, 1-2 minutes. Turn shrimp over, baste again, and close lid. Cook 1-2 minutes until browned but still moist in center (cut to check). Transfer shrimp to a platter, drizzle with lime juice and garnish with mint sprigs. Serves 4-6.
20 chopped fresh mint leaves
1/3 c. sugar
1 thinly sliced shallot
1/3 c. light rum
3 Tblsp. fresh lime juice
1 Tblsp. extra virgin olive oil
1 tsp. freshly grated lime zest
1 tsp. coarse kosher or sea salt
1. In a medium bowl, combine mint leaves, sugar and shallot. Pound with a wooden spoon to crush coarsely.
2. Whisk in rum, lime juice, oil, lime zest and salt. Whisk until salt dissolves.
1 fresh pineapple or 1 can pineapple chunks
3 tablespoons butter
1 tablespoons sugar
1/8 teaspoon ground nutmeg
Peel, core and cut pineapple into six spears or place pineapple chunks on metal or bamboo skewers. In a small saucepan, melt butter with sugar and nutmeg. Brush over pineapple. Grill, covered, over medium heat or broil 4 in. from the heat for 7-10 minutes or until lightly browned, turning occasionally.