Here in Alabama, we just came out of the hottest July in recorded history. That’s saying a lot considering it’s blazing hot EVERY summer. But this year was exceptionally stifling with temperatures in the triple digits most days. But yesterday…oh my…it was like the Lord was giving us relief when He knew we couldn’t take the heat any longer. Yesterday was only 86 degrees (which is cool for August in Alabama) and the humidity was low (basically unheard of in August in Alabama). It was the first time all summer that I felt like I could go outside without having to shower afterwards. So we took advantage of this gorgeous weather, grilled some shrimp, and ate dinner out on our deck. Eating outside is something we do frequently in the cooler months, but never get to do in summertime.
So last night’s dinner was truly enjoyable, sitting out in the relative cool of evening as the sun set, chowing down on some delicious shrimp. This marinade is really really tasty. I knew it would be sweet due to the brown sugar, but I was still surprised at how sweet it was! The smoky grill flavor compliments this savory marinade really well. I served ours over some creamy angel hair pasta, and it was just perfect.
To top off our beautiful evening last night, we sat outside and watched a meteor shower. All summer long, the nighttime temps were only getting into the mid-80s, but last night it was actually chilly (low 60s)! I had to wrap up in a blanket as we watched the meteors streak across the sky (which was beautiful). Today’s weather is just as pleasant as yesterday’s, and though it will only be a few days before we’re back in blazing, unbearable heat, this was a nice taste of the season to come. Fall (and football season) is almost here!
- 2 teaspoons ground paprika
- 2 tablespoons fresh minced garlic
- 2 teaspoons Italian seasoning blend
- 2 tablespoons fresh lemon juice
- 1/4 cup olive oil
- 1/2 teaspoon ground black pepper
- 2 teaspoons dried basil leaves
- 2 tablespoons brown sugar, packed
- 2 pounds large shrimp (21-25 per pound), peeled and deveined
- Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
- Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
- Remove shrimp from marinade, drain excess, and discard marinade. Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.
Source: All Recipes