Wednesday, September 22, 2010

Grilled Rosemary Shrimp Kebabs

After a few weeks of idyllic weather - high's in the mid-80's, and low's in the mid-60's - the Indian Summer gods have decided to bestow upon us Southerners a week that feels more like early August than late September.  Truth be told, the September Grass I wished for earlier this month is brittle and brown - oh well.

Don't get me wrong - I like hot weather.  But, considering I'm less than 8 weeks away from my next marathon, and that I just enjoyed two weeks of 'fall running', the idea of logging countless miles in 90 degree heat just doesn't do it for me anymore.

Speaking of which - anyone running in Richmond, Va on November 13th?  I sort of thought this was an 'under the radar' race, which I prefer, but based on the fact that all of the downtown hotels are already booked - I fear I may be participating in a traffic jam instead of a race.  Better hope they they do corrals.

Anywho - the one good thing about having hot weather is that it extends my desire to eat light, healthy meals. 

I know what you are thinking.  A meal of grilled shrimp, coupled w/ my penchant for throwing out Dumb and Dumber quotes at random?  In the words of Lloyd Christmas . . .

Austria!  Well, then.  G'day mate!  Let's put another shrimp on the barbie! 

Grilled Rosemary Shrimp Kebabs -

6 - 8 Large Rosemary Sprigs, soaked in water for 10 minutes
1 lb Large Shrimp, peeled and deveined
Kosher Salt
Fresh Cracked Pepper
1 Lemon, juiced
2 Tablespoons Extra Virgin Olive Oil

Preheat one side of the grill to medium high heat.  Meanwhile, season shrimp in a bowl with a few generous pinches of salt and pepper.  Add lemon juice and olive oil - toss until thoroughly combined.  Begin skewering shrimp, starting at the bottom of the rosemary sprig and working your way to the top (with the leaves), careful not to overcrowd.  Add shrimp to grill over direct heat, 1 -2 minutes.  Move shrimp to indirect heat and cook for another 3 - 4 minutes, or until firm and pink.  Remove from grill and serve immediately with plenty of cold beer.

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