It's not quite summer yet, but you can pretend it is. Just set up a dinner with the help of Randy Wayne White's recipe for Yucatan shrimp--the same one that's used in the kitchen of the Outside Literary All-Star's restaurant, Doc Ford's Sanibel Rum Bar and Grille, in Sanibel Island, Florida. The joint takes the name of the protagonist of White's crime novels.
Cooking "not only whets the appetite, it sharpens all our senses, which makes it the best possible time for honest talk, factual or fanciful," says White, according to The New York Times. So break out the beers and mojitos, set out the lawn chairs, and call your buddies over. It's time to welcome summer.
Recipe: Yucatan Shrimp
4 tablespoons unsalted butter
1 large clove garlic, minced
Juice of two large limes
1 tablespoon Indonesian sambal
Kosher salt and freshly ground black pepper to taste
1 pound large, fresh, shell-on shrimp
1 teaspoon jalapeño, seeded and chopped (optional)
2 tablespoons chopped cilantro.
1. In a small saucepan set over low heat, melt 1 tablespoon of butter. Add the garlic and cook, stirring for 2 minutes.
2. Add remaining 3 tablespoons butter to saucepan. When it melts, stir in the lime juice, chili sauce, salt and pepper. Turn off the heat and allow the sauce to rest.
3. Bring a large pot of well-salted water to a boil. Add the shrimp and cook for 2 minutes or until they are just firm and pink. Do not overcook. Drain into a colander and shake over the sink to remove excess moisture.
4. In a large bowl, toss the shrimp and chili sauce. Add jalapeño, if desired, sprinkle with cilantro and toss again. Serves 4.
Photo courtesy of Flickr