Know Your Fire: Sizing it UP!

Fish markets sell shrimp according to size: colossal, large, medium, etc., but a more accurate way to judge the size of shrimp is to buy them by counting them: colossal, less than 10 to the pound; jumbo, 11 to 15 to the pound; extra large, 16 to 20 to the pound; large, 21 to 30 to the pound; medium,  31 to 35 to the pound; small, 36 to 45 to the pound, and miniature, 60 to 100 to the pound. 

Shrimp cooked in the shell has more flavor. The nice part about today's post recipe is that just about any vegetable will go well with grilled shrimp, so use what you have on hand. If you are heading to the market and you see good looking asparagus, that would be ideal at this time of the season with shrimp.

Grilled Shrimp & Vegetable Salad 
recipes by George Hirsch | Makes four servings 
From George Hirsch Living it UP! TV Series

20 large shrimp, peeled and deveined

Marinade for Shrimp:
2 Tablespoons Olive oil
Juice from one lemon
2 teaspoons lite-soy sauce
1 Tablespoon honey
3 cloves garlic, chopped
1 teaspoon hot sauce
1 Tablespoon fresh mint, chopped

Mix all ingredients for shrimp marinade and pour over shrimp.  

For the vegetables:
2 green squash, split and grilled 
2 large tomatoes, split and grilled
1 large sweet onion, cut into 4 pieces and grilled
4 Tablespoons olive oil 
1 Tablespoon fresh thyme, chopped
juice of one lemon  
pinch sea salt
fresh ground black pepper 

Mix lemon, oil, thyme, pepper and salt with vegetables. 

Pre heat grill to a very high heat.

Grill vegetables on high heat until light brown and vegetables are tender.

Two minutes before vegetables are done place shrimp on grill.

Cook shrimp on hot grill and cook two minutes on each side, turning once. Baste the shrimp with any remaining marinade. Do not over cook.  Pink means done. Remove shrimp from grill and serve with grilled vegetables.

From George Hirsch Living it UP! TV Series