“We should all do what, in the long run, gives us joy, even if it is only picking grapes or sorting the laundry.” ~ E.B. White
Our family gathered all together without masks for the first time since the pandemic shutdown in March 2020 over the Memorial Day weekend 2021. It had been over a year and it felt good!!
RECIPE OF THE WEEK
We grilled some delicious pork tenderloin and shrimp when we all gathered. I am sharing “The Best Grilled Shrimp” from The Recipe Critic. It was very flavorful and made great leftovers as cold shrimp cocktail.
THE BEST GRILLED SHRIMP
- 2 1/2 pounds jumbo shrimp, peeled and deveined
- Salt and pepper
- 1 1/4 cup olive oil
- 2/3 cup red wine vinegar
- 7 1/2 garlic cloves, minced
- 2 1/2 tablespoons Italian seasoning
- 2 1/2 tablespoons lemon juice
- 5 tablespoons soy sauce
- 2 1/2 teaspoons Dijon mustard
- 2 1/2 tablespoons Worcestershire sauce
Salt and pepper the shrimp. In a medium sized bowl combine olive oil, red wine vinegar, garlic, Italian seasoning, lemon juice, soy sauce, Dijon mustard and Worcestershire sauce. Add the shrimp and let marinate for at least one hour or overnight.
Preheat grill to medium high heat. Thread the shrimp on skewers. Place on the grill and grill on each side for about two minutes or until no longer pink.
