3 hours ago
Wednesday, July 30, 2014
Ok, listen up.
I'm not in the mood to cook lately, that happens to me in the summer.
I just want to drink gin and tonics or white wine on the patio w/ some sliced garden tomatoes and fresh mozzarella.
Not good enough for the other eater in the house, he needs a MEAL.
So, here is a meal that I have made 3 times in the last month.
It never gets old, it's SO good.
How can butter and dill with grilled shrimp be anything but good?
It's a simple recipe inspired by A Change of Appetite, and is probably best in the spring when asparagus is local and in season.
You can do all of this in a skillet in the kitchen, but why heat up the house?
I do it right on the grill in my Lodge professional skillet.
Grill a bunch of asparagus (or blanch for 3 minutes until bright green).
In a separate pan, heat some oil and saute or grill about 1/2 lb. large shrimp for about 3 minutes (don't overcook).
At the last minute, throw in half a stick of butter, and a big tablespoon of chopped fresh dill.
Sprinkle a pinch of sea salt over everything once you're done.
Plate the asparagus, then add the buttery dilly shrimp on top.
You don't even need lemon on this one.
I even made this for a dinner party as a first course, and everyone loved it.
Simple is best!