Monday, June 7, 2010

Fresh Lettuce

As you may know I have a small raised garden bed in my backyard.  This year we thought we would try some "fancy" lettuce blend.  I really don't know what type of lettuce are in bunches but they sure are pretty. 

Yesterday I cut some of the lettuce back to have for a salad with tonight's dinner.  While rinsing the lettuce I decided to try a piece of each kind.  There was one that I liked and the other two were on the bitter side.  I'm sure with all the other fixin's I will not taste the bitterness as much as by itselft. 

I'm really excited that the garden is starting to show some flowers and growth.  I was starting to wonder if any of the plants would survive the cold snap we had a few weeks ago.  While I was looking around the garden I noticed my broc had some florets showing.  I can not wait for that.

Barefoot Bloggers - Grilled Herbed Shrimp

For our second recipe of May 2010, Penny of Lake Lure Cottage Kitchen picked a wonderful Grilled Herbed Shrimp recipe. 

I hardly ever cook shrimp since the boys aren't big fans of it.  My husband and I really liked this recipe.  I thought the shrimp were nicely marinated.  The pain of the whole recipe was peeling the shrimp.  For this recipe I served it over a nice fresh garden salad. 

I will make this recipe again but cut it in half.  Thank you Penny for a wonderful choice.

Grilled Herbed Shrimp


2 pounds large shrimp (16 to 20 per pound), peeled and deveined (see note)
3 cloves garlic, minced
1 medium yellow onion, small-diced
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup good olive oil
1 lemon, juiced


Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.

Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side.

Note: I leave the tails on when I'm peeling the shrimp.