Throw some shrimp on the barbie...And potatoes too

The Seattle area is finally experiencing summer weather, so it was time for a summer barbecue. But instead of the same old hamburgers and hot dogs, we barbecued shrimp and potatoes. After reading the July issue of Martha Stewart Living, I wanted to try these grilled potatoes. She serves them with shrimp, so we made a version of that too. It was a light, unique, and flavorful summertime meal. Serve the grilled shrimp and potatoes with a green salad for a cold compliment to the hot grilled food. I hope you try it!

Oh, and according to my husband, charcoal is the only way to go when grilling. I do agree that it gives the food a flavor unlike a gas grill. The extra 20 minutes of heating up the coals is well worth it.

Grilled Shrimp with Lemon

1-2 pounds shrimp
1 tablespoon Old Bay seasoning
2 lemons, cut in half
4 tablespoons butter
2 cloves garlic, minced

Toss the shrimp in a bowl with Old Bay Seasoning. Skewer the shrimp (about 4-5 per skewer).  

Place the lemons on the cooler edges of the grill. Cook the shrimp for about 1 – 1 ½ minutes on each side until bright pink. Transfer to a platter along with one lemon.

In a saucepan, melt butter over medium heat, then add garlic and cook until fragrant. Add juice of remaining lemon. Cook for another 1-2 minutes.

Pour over shrimp. Serve hot.

Grilled Red Potatoes with Garlic and Herbs (adapted from Martha Stewart Living, July 2011)

1 ½ pounds baby red potatoes
5 tablespoons extra-virgin olive oil
¼ cup fresh flat-leaf parsley, chopped
2 garlic cloves, minced
Salt

Heat grill to medium-high. Place whole potatoes in large pot, cover with cold water, season with salt, and bring to a boil. Reduce heat to medium-low and simmer for 12-14 minutes until tender. Drain potatoes and let cool slightly. Cut in half and toss in 1 tablespoon olive oil. (If using regular sized red potatoes, smash them slightly using a potato masher before tossing in olive oil.)

Meanwhile, whisk together remaining olive oil, parsley and garlic.

Grill potatoes directly on grates, turning one slightly charred and crisp, 1 to 2 minutes per side.

Toss with garlic oil and season generously with salt.

Dinner is served!