Food
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It’s shrimp, so don’t get any big ideas
01:00 AM EDT on Wednesday, August 20, 2008
Shrimp on skewers with tomatoes, figs and lemon.
Atlanta Journal Constitution
Cucumber-tomato salad and rice pilaf
When it comes to summer grilling, I’ve often found that simple is best. Especially with delicate shellfish such as shrimp and scallops. Here a light lemon glaze is sweetened with honey for viscosity and seasoned with mustard and garlic for piquancy. Skewering shrimp makes cooking extra easy and adds to its presentation.
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