Happy Labor Day Weekend & Shrimp on the Barbie!

I swear this is the quietest work week of the year. I think more people take time off this week than between Christmas and New Year's. That's cool, I have no problem sitting back, relaxing, sucking on a Blow Pop, playing Words with Friends (just started playing with a guy from Nepal - he crushes me every time; but so does the guy from Wales...).

Anyway, I'm sure many of you have outdoor plans for the weekend so I wanted to share a fun grilling recipe. So simple to prepare, you and your family will go NUTS for these shrimp and veggie kebabs with cilantro-lime vinaigrette. Since shrimp are inherently sweet, brushing them with cilantro and lime makes everything come together like a happy explosion on your palate.

Since I live in sunny, HOT Arizona, we will NOT be doing outdoor activities this weekend. Saturday will be a brisk 107. Hey, that's why they make stove-top grill pans, right?

I wish you a wonderful weekend with friends, family and FOOD!!!

Shrimp and Vegetable Kebobs with Cilantro-Lime Vinaigrette
For a spicy vinaigrette, add 1 jalapeno that's been seeded and chopped (add the jalapeno to the blender with the other ingredients).

1 cup packed fresh cilantro
1/3 cup good-quality olive oil, plus extra for brushing skewers
1/4 cup fresh lime juice
2 tablespoons granulated sugar
1 finely grated garlic clove
Salt and freshly ground black pepper

Cooking spray
1 1/2 pounds extra large or jumbo shrimp, peeled and deveined (leave the tips of the tails intact)
1 each green and red bell pepper, seeded and cut into 2-inch pieces
1/2 red onion, cut into 2-inch pieces

In a blender or food processor, combine the cilantro, 1/3 cup olive oil, lime juice, sugar, and garlic. Process until blended. Season to taste with salt and pepper. Set aside.
Coat an outdoor grill or stove-top grill pan with cooking spray and preheat to medium-high. Skewer the shrimp and alternating pieces of  the bell peppers and red onion onto metal or wooden skewers (soak wooden skewers in water first, to prevent burning). Brush olive oil over the shrimp and vegetables and season with salt and pepper. Grill the skewers for 3 to 5 minutes, until the shrimp are opaque and cooked through (perfectly cooked shrimp form a C, not an O; think C=cooked, O=overcooked), turning occasionally.
Remove the skewers from the grill and brush with the cilantro vinaigrette. Serve remaining vinaigrette on the side.

Serves 4 (feel free to double, triple, quadruple this recipe to serve more...)



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