I had a wild weekend and I can’t wait to play catch up and fill you all in on my “around-town-adventures”…but first I have a few recipes and a giveaway to share with you today!
With summertime in full swing, produce at it’s peak and your grilling skills perfected it’s time to whip up a dinner alfresco-style. Recently I had the opportunity to partner with Heinen’s for a summer grilling celebration. Since I am still getting used to cooking with an infant in the house (aka…not really cooking much yet) I decided to make something that would be quick to assemble and grille; I hope you like my recipe finds.
Shrimp Skewers with Lemon-Honey Figs : serves 4 (from my August issue of Oprah Magazine)
- 1 pound large shrimp, peeled and deveined
- Zest of 1 orange
- ½ cup orange juice
- 3 Tbsp. olive oil
- 2 Tbsp. grated ginger
- 2 Tbsp. lime juice
- 2 Tbsp. soy sauce
- 1 Tbsp. light brown sugar
- 2 tsp. ground black pepper
- 1 small red onion, thinly sliced
- ¼ cup lemon juice
- 2 Tbsp. red wine vinegar
- ½ tsp. kosher salt, divided
- 1 pound ripe, firm figs, quartered lengthwise
- Zest of 2 lemons
- 2 tsp. chopped rosemary
- ¼ cup honey
- 2 Tbsp. olive oil
Thread shrimp onto 8 skewers and place in a large shallow dish. In a medium bowl, whisk together orange zest and juice, olive oil, ginger, lime juice, soy sauce, brown sugar, and pepper. Reserve 3 Tbsp. sauce and pour remaining mixture over shrimp. Marinate shrimp, covered, in fridge for 30 minutes.
In a small bowl, mix onion with lemon juice, vinegar, and ¼ tsp. salt. Let sit 30 minutes.
In a medium bowl, sprinkle figs with lemon zest, rosemary, and remaining ¼ tsp. salt and stir to combine. Add onions (and their liquid), honey and olive oil to figs. Let sit 30 minutes at room temperature.
Preheat grill to high heat. Remove shrimp from marinade and grill until just cooked through, 2 minutes per side. Remove from grill and brush with reserved sauce. Serve over figs.
For a little something to sip with your shrimp…
Grilled Peach & Rosemary Old Fashioned : makes 4 cocktails (recipe from Martha, summer 2012)
- 2 ripe yellow peaches
- 2 tablespoons sugar
- 4 fresh sprigs of rosemary, plus more for garnish
- 4 dashes of bitters
- 2 tablespoons fresh lime juice
- 6 ounces bourbon
Quarter peaches and grill until black marks appear. Muddle sugar, fresh rosemary, bitters, and lime juice in a cocktail shaker. Add bourbon, and divide among 4 ice-filled glasses. Garnish with peach section and fresh rosemary sprigs.
Now…onto the giveaway. To keep you INSPIRED, Heinen’s has a tote bag of grilling essentials for one lucky chef. To enter to win please tweet me “@iheartclev I’m a grille master & would love a #HeinensGrill prize” Winner to be notified by end of day this Friday. Good luck!
*I was invited to participate in this creative grilling opportunity in exchange for a shopping gift card. All content, ideas, and words are my own. Thanks for supporting this local business that allows me to create special content like this for iheartcleveland!