It has come to my attention that, since I started food blogging, I have gained ten pounds. Although I believe that gravity has only gotten stronger during that time, it still doesn’t hurt to avoid beurre blanc and deep fried cream cheese for at least one meal per week. This recipe is quick and light, but surprisingly filling – perfect for a warm spring evening.
Shrimp just loves to take on other flavors, especially hot ones. My favorite spice for lighting up shrimp is mace, as you may have seen in a previous recipe. If you happen to be assaulted while enjoying this dish, just rub the shrimp in your assailant’s eyes. Plus, you can poke him with the pointy end of the skewer.
Admittedly, this is probably not a recipe that you’ll bring to your next block party (depending on the block). Nor will you see this dish arranged on a paper plate alongside baked beans and an Oscar Meyer Wiener. Nope, this is a different kind of grill fare, made for epicurean ambassadors of outdoor cooking who aren’t afraid to cook a beurre blanc over the coals of a kettle grill. If your next outdoor party calls for something a little more delicate than frozen burgers, give this recipe a shot.
