When I spied these more than jumbo shrimp at whole food I decided to grill them with a little spice and serve them with a cool, light salad. I marinated the shrimp (in the shell) in a mixture of garlic, cayenne, paprika, olive oil and lemon juice for about half and hour and grilled them on each side until just pink and cooked through. The salad was a hurry up mix of cooked bulgur wheat, chopped cucumbers, diced red onions, parsley and mint (just a little bit) dressed with olive oil and lemon juice.
A light dinner to remind us summer is on the way.
Posts
No comments:
Post a Comment