Grilled Shrimp Skewers

Even though it's been ninety degrees since June first, today is our one week anniversary of the arrival of summer!  Summer food is all about keeping things light and there's no better tool than the grill to turn all of your favorite 'ordinary' ingredients into something spectacular.  Grilled shrimp skewers are a favorite of mine because they are healthy, easy, delicious and compared with other grillable seafood, inexpensive.

You can marinate your grilled shrimp skewers in practically anything (and if you're crunched for time or cooking for many people I'm an advocate of dousing just about anything in Soy Vey teriyaki sauce, especially salmon and skirt steak).  Peter and I rode our bikes to the Balsam Farms farmstand in Amagansett to grab some produce for this supper.  We found some beautiful farm-fresh parsley: more fragrant and sturdier than your grocery store varieties.  So we chopped it up with some garlic, shallots, salt, pepper and good quality olive oil and let them sit in the mixture for about an hour before we threaded the shrimp onto our pre-soaked skewers.  (Any time you grill with skewers you'll want to soak them for at least 20 minutes so they dont light on fire while you cook).  Afterwards we popped the skewers onto the hot grill for about three minutes per side.  We also scorched a half lemon, cut side down, to squeeze on the shrimp.  Delicious!  We served this up with grilled, farm-fresh zucchini, yellow squash and corn.  Yum!

If you're cooking out in the hamptons this summer, check out The Seafood Shop in Wainscott (just west of East Hampton) for your seafood needs.  And pick up a container of lobster bisque while you're there.  YUM.

Peter grilling up a storm, cold beer in hand.

Bonus vacation pic!