Thursday, March 04, 2010

Grilled Shrimp with Potato Salad

Greetings from Coastal Georgia! The shrimp here are fresh and wonderful so we decided to grill some. We pealed and de-veined some and skewered them on water soaked wooden skewers. They were grilled for about 5 min. on a side on the weber. Poach 2 cloves of minced garlic in about 4T butter for 15 min, just to take some of the edge off the raw garlic. Mix in 2T fresh lemon juice and toss with the shrimp. The potato salad was made from boiled redskins, fresh, raw green beans and tomatoes. It was dressed with a mix of 2/3C sour cream, 2T lemon juice, 1/4t dill weed and salt and pepper to taste. We served it with crusty bread and a chilled, dry white wine.

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