"It always seems impossible until it's done.” ~ Nelson Mandela
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
Last Wednesday we had a pool party to celebrate all being home again after family members in and out for about a month… then last weekend had a Brusegaard family reunion. One of the highlights of the weekend is always an auction, incluing many items created by talented family members. This year one of the treasures I got was a lampshade hand painted with all 11 children and parents in my husband's mother's family… yes, that makes a total of 13 in the family… maybe that's how they kept their General Store going!
RECIPE OF THE WEEK
I have been so busy lately my husband has been turning into the cook. Today he tried this recipe for grilled shrimp… made a smaller quanity, but very good!
GRILLED GARLIC BUTTER SHRIMP
- 3 pounds large shrimp, peeled and deveined
- 1 cup butter, melted
- 1/3 cup olive oil
- 1/4 cup orange juice
- 6-8 cloves garlic, minced
- 2 tablespoons dry white wine
- 2 tablespoons fresh flat leaf parsley, chipped
- 1 tablespoon fresh basil, finely chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Place shrimp in a large bowl. Combine remaining ingredients. Divide sauce in half. Pour 1/2 of the sauce onto the shrip. Toss to coat, cover, and place in refrigerator for 30-60 minutes. Preheat grill for medium heat. Heat reserved half of the sauce in a pan on low until warm. Put shrimp onto skewers. Try to fit about 5 on each skewer. Place onto grill and cook for 2-3 minutes per side. When shrimp no longer looks translucent, remove from heat, pour heated sauce over top and serve.