Dining Detour

With summer in full swing, our new grill is also our new favorite accessory. Now, I am not claiming that I have any clue how to even turn the grill on, but I have been a recipient of many wonderful meals it has produced. Steve can keep his title of grill master, and I am perfectly comfortable to help shop and prep, and let him and the grill do the rest.

Here is a sweet little recipe I found that is so simple, but has such serious flavor. Squeeze the grilled lemons over the cooked shrimp to really enhance all that lemon goodness.

Grilled Shrimp and Lemon Skewers recipe: Cooking Light

Ingredients

• 2  tablespoons fresh lemon juice
• 1  tablespoon olive oil
• 1/2  teaspoon salt
• 1/2  teaspoon crushed red pepper
• 1/2  teaspoon freshly ground black pepper
• 2  garlic cloves, minced
• 32  large shrimp, peeled and deveined (about 1 1/2 pounds) We have also tried doing half scallop and half shrimp, the result is delicious.
• 32  fresh bay leaves
• 4  large lemons, each cut into 8 wedges
• Cooking spray

Instructions

Prepare grill. Again, not my area of expertise…

Combine first 6 ingredients in a large bowl. Add shrimp; toss to coat. Cover and marinate in refrigerator 10 minutes.

Thread 4 lemon wedges, 4 shrimp, and 4 bay leaves alternately onto each of 8 (10-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 2 minutes on each side or until shrimp are done.

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