Romance is having your fiance book a spontaneous next day plane ticket to see you as a surprise.
B: As my lady asks, it shall be done. Booked.
B is definitely the romantic lover while I, the practical one, keep us on track. I like knowing what to expect. I’m the queen of organization. Things happen because I plan things. B is the opposite; he loves spontaneity, and his mantra is things will always work out, so he always just goes with the flow.
Thus, I had a lovely 4th of July weekend date and grilling partner (he did a great job skewering and grilling). Fun fact: you CAN eat the shrimp shells. As I delicately peeled the shrimp shells, he chomped down on after another with the shell on. The grill makes the shrimp shells super crispy, and the marinated shells are full of flavor, and I’m lazy, so it wasn’t long before I followed B’s lead.
So in case you didn’t fire up the grill enough this past 4th of July, here is my deliciously easy Asian shrimp recipe, adapted from Steamy Kitchen. And go ahead, eat the shell. Doesn’t that make life so much easier?
Chinese Grilled Shrimp
1 pound shrimp, with shell
1 bunch green onion, chopped finely
3-4 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon minced red chile pepper
salt and pepper, to taste
1 tablespoon mirin
1 tablespoon sesame oil
In a large shallow bowl, combine all ingredients and marinate the shrimp for 1 hour to overnight.
Skewer the shrimp, 3-4 per stick depending on size. Grill about 3-5 minutes each side until cooked to pinkness with a few char marks. (Another option: Broil in an oven 3-5 minutes per side or until cooked through).