Scrumptious and garlicky; these shrimp are perfect as an appetizer or the feature in a fantastic salad.
If you really want to splurge, get enough to fill up on –you won’t find a tastier meal.
12 large shrimp or prawns
1/4 cup butter
2 garlic cloves, minced
1/4 cup lemon juice
2 tablespoons freshly chopped parsley
Sat and freshly ground pepper
Minced red chili or red pepper flakes (optional)
1. Preheat grill to medium heat.
2. Shell and de-vein the shimp, leaving the tails on if desired.Put them in a large zip lock bag.
3. Melt the butter and mix in the rest of the ingredients, except the lemon wedges. (If you like things extra garlicy, go ahead and add another clove) Don’t forget to season with salt and pepper!
4. Pour the butter mixture into the bag with the shrimp, push out as much air as you can, and leave to marinate for about half an hour in the fridge.
5. You can either grill them directly separatly, or by threading them onto a skewer for less tedious turning. If using a skewer, curve the shrimp around and push it through both the tail and near the head.
6. Grill for a couple minuts on each side. Serve with lemon wedges and gobble them up.
This is the best potato salad Iâ€™ve ever tried; itâ€™s the perfect balance of flavors. I normally serve it with steak or hamburgers, but every time I wonder why I even bothered with the meat. All I want is a big bowl of this salad!
This recipe is part of our Memorial Day Menu.
- 2 pounds (6 medium) potatoes, scrubbed (red potatoes work the best for potato salad, they hold together better instead of turning to mush)
- Â¼ cup cider vinegar
- Salt and pepper
- 6 slices of bacon (or more depending on how bacony you want it)
- 3 or 4 hard boiled eggs
- 1 stick of celery
- Half a small red onion
- 3 small pickles (dill or sweet, your choice â€“ I used dill since theyâ€™re my favorite)
- Â½ a handful of fresh parsley (preferably flat leaf Italian parsley)
- Â½ cup mayonnaise
- 2 teaspoons mustard (preferably use Dijon or a strong mustard)
Step 1: The Potatoes
- Keep the potatoes whole, but cut out any bad spots. Put them in a pot and cover them with water. Simmer until a sharp knife or a skewer can poke through them easily. This should take around 25-30 minutes, but will depend on how large your potatoes are.
- Drain and let the potatoes cool slightly before cutting into Â¾ inch cubes. (Make sure to use a very sharp knife, or even better, use a serrated one. This will help give clean cuts through the skin.)
- Put the potato cubes in a bowl and toss with the vinegar, salt and pepper (about Â½ teaspoon of each). Put the bowl in the fridge until the potatoes are cool before adding the dressing.
Step 2: Preparing the Dressing Ingredients
- Cook the bacon in a little oil in a frying pan until crispy, remove and chop up into small pieces.
- Peel the hard boiled eggs and dice them.
- Finely chop the celery stick; you want about Â½ cup in total.
- Finely chop the red onion and the pickles
- Mince the parsley
Step 3: Mixing it All Up
- Take the potatoes out of the fridge and add all the prepared ingredients to the bowl, including the mayonnaise and mustard.
- Toss together gently (try not to mash the potatoes up) and season to taste. You will probably have to add quite a bit more salt and pepper, so be sure to taste it and adjust accordingly!