LUCY BURDETTE: I know I've mentioned my supper club on this blog here in the past--we are six couples who try to get together 3 to 5 times a year for dinner and chatter. The hostess (and host) are responsible for the main course and the table setting, and each of the other couples brings a dish. The hostess can assign certain recipes or leave it open-ended. For various reasons, this year got away from us so we wanted to throw together an easy summer supper. We ended up with a mixed grill, potato salad, salad, grilled vegetables, and a lemon and orange-glazed angel food cake from 4 and 20 Blackbirds bakery in Guilford CT for dessert. Everyone loved our shrimp and the peaches so I'll share those recipes with you!
Ingredients for the the shrimp
Three large shrimp per person (33 for my event), shelled and deveined
One large lemon
1 teaspoon smoked paprika
2 tablespoons brown sugar
1 to 2 large cloves of garlic, chopped
Mix the ingredients, olive oil to brown sugar, and taste to see if you need more lemon. Stir in the chopped garlic. Let the shrimp sit in the marinade in a glass dish for 2 to 4 hours, stirring from time to time. Meanwhile, soak bamboo skewers in water. I had the 8 inch kind, which fits three large shrimp.
Thread three shrimp crossways onto each skewer so they will lie flat on the grill. Grill on medium high heat for three minutes each side. The brown sugar should result in a nice glaze.
For the peaches: Pit six peaches and slice them lengthwise. (We all agreed there was no need to peel them!) Brush the peach flesh with lemon juice and then a bit of olive oil. Sprinkle with fresh rosemary. Grill for 6-8 minutes in a grill pan, flipping once.
I served the shrimp with grilled sausages and grilled peach halves--A very very mixed grill!
Lucy Burdette writes the Key West food critic mysteries. Are you all caught up? This easy dinner will leave you plenty of time to read... and then for all the latest news, follow Lucy on: