If you live in Seattle then you how miserable it can be during the summer when temperatures reach nearly 80 degrees or higher inside one’s home. The reason for this is because most homes are not designed or built with hot heat in mind. Poor ventilation without fans to push the hot air out means homes acting as if they are ovens. The temperature indoors can reach at least 20 degrees hotter than it is outdoors which makes for one uncomfortable experience. As far as cooking is concerned you can just forget about it. Ovens remain off and finding refuge in air conditioned spaces or enjoying the outdoors become priority.
But if you own a grill, cooking outdoors with a pitcher of nice cold iced tea or lemonade can be a great way to enjoy a family dinner out home. Today I have a great quick and easy grilled shrimp recipe which only takes a couple of minutes to prepare and grilling time is also minimum. This is the beauty of cooking shrimp – fast and easy.
Seasoned with a blend of spices, apricot jam, and cider vinegar, the combination of this spiced glaze is both a little sweet and tangy which works beautifully with shrimp. Not overpowering in the least bit, these skewers are perfect to add to a nice salad for the perfect outdoor meal.
On a side note, we’re away on vacation this week but I’ll be posting photos on Instagram (@savorysweetlife) if you’re interested in following our adventure.
- Apricot preserves
- Olive oil
- Apple cider vinegar
- Curry powder
- Garam masala powder
- Ginger powder
- Cayenne pepper
- Shrimp (size 31/40), shells removed and deveined
- Kosher salt
- Freshly ground black pepper
- Fresh cilantro leaves
- The complete recipe can be found on Alice’s PBS Parents column today.