Father's Day was a perfect excuse to grill all day long. Here I am playing tug-o-war. The dog won.
Looks a bit goopy here, but it is the epitome of summer grilling deliciousness!
My kitchen helper is my nephew Blake. He also took the photos (awesome job, Blake!).
Father’s Day Shrimp Skewers
Serves 8-10
1 head garlic, peeled
1/3 cup freshly squeezed lemon juice
1/3 cup olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon paprika
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 teaspoon dried thyme
4 pounds jumbo shrimp, peeled and deveined
Place everything but the shrimp in the work bowl of a food processor or blender and process until creamy.
Place shrimp in a bowl and pour marinade over top, stirring to coat. Cover and refrigerate for 15 minutes.
Soak bamboo or wood skewers in water for 15 minutes.
Heat grill on high. Remove skewers from water and place 2 or 3 shrimp on each. Grill until shrimp turn bright pink on one side, 1-2 minutes. Turn and cook until cooked through 1-2 minutes more.
Since we had so many people at Father’s Day dinner this year (Wally is a popular guy!), there wasn’t room for grilling vegetables and shrimp so we cut the veggies (red, yellow and green bell peppers, mushrooms, zucchini, red onion, carrots) up and spread them in a large pan with some of the marinade stirred in.
Roasted in a 450 degree oven for 10 minutes and we had a beautiful side dish! The meal was rounded out by my mom’s homemade coleslaw with raisins and almonds.
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