Last Friday I took off work at 2:30 and spent the afternoon enjoying a spa gift card (hello mud steamer massage and facial!!). When I got home I was so completely relaxed that I probably looked like Peter from Office Space right after the hypnotist bit it. Needless to say I was not up for making anything too taxing, and my latest Cooking Light find fit the bill perfectly. Since we’re STILL “enjoying” 80 degree afternoons, I can say with confidence this would be a fantastic summer meal. Fire up the grill and about 30 minutes later you’ll have a fantastic and extremely healthy dinner. Better yet, invite some friends over and impress them with the visual display. It’s so pretty they’ll think you slaved for hours, when actually you could’ve just rolled off the massage table and slapped the few ingredients together. Oh and make them bring a good pinot grigio for all your efforts. It goes so well with this.
You could pair this with some grilled veggies, but the Hubby and I chose to recreate one of our favorite restaurant salads–the houe salad at Fish Daddies. The dressing isn’t exactly what Fish Daddies serves, but it’s so darn close that I wouldn’t waste any time looking for a better sub. This salad is a really stand up dish in and of itself. So if you’re looking for a good main-course salad grill up some chicken or shrimp (little garlic, salt, pepper, maybe even a bit of tarragon) and add it into the mix.
Grilled Lemon Bay Shrimp
2 tablespoons of fresh lemon juice
1 tablespoon of olive oil
1/2 teaspoon of salt
1/2 teaspoon of crushed red pepper (This was a bit much. I think I’ll cut it back to 1/4 tsp. next time)
1/2 teaspoon of freshly ground black pepper
2 garlic cloves, minced
32 large shrimp, peeled and deveined (about 1.5 lbs.)
32 fresh bay leaves
4 large lemons, each cut into 8 wedges
Prepare grill. Spray with cooking spray. Heat to approximately 400F.
Combine first 6 ingredients in a large bowl. Add shrimp and toss to coat. Cover and marinate in refrigerator for 10 minutes. Thread 4 lemon wedges, 4 shirmp and 4 bay leaves alternately onto each of 8 (10″) skewers. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until shrimp are done.
Fish Daddy’s House Salad
1 large bag of red and green romaine
Garlic & cheese croutons
Praline Pecans, chopped
1-2 small green apples sliced into matchsticks
Stonewall Kitchen’s Lemon Peppercorn Vinegarette
Divide salad evenly among small bowls. Top with green apples, pecans and croutons heavy or light, depending on your taste. We like lots of apples but fewer croutons. Dress with 1 tablespoon of dressing. A little bit of this goes a long way!