We went light on the grill 2 days in a row now.
Yesterday, I roasted corn on the cob (it's in peak season here), Grilled pineapple, and ginger-garlic shrimp. We loved it.
Today, I had 2 more ears of corn, which needed to be eaten while they're still fresh & sweet. I had cut the pineapple into 6 thick slices, so I had more of those. I decided to change up the shrimp to chicken.
I didn't take pics tonight, but I did take pics of the shrimp version.
Recipes:
Ginger Garlic Shrimp (or Chicken) on the grill
Grate fresh ginger and mince fresh garlic.
Mix with olive oil, a few drops of sriracha or other hot sauce, salt & pepper.
Bring to boil in the microwave and let it steep a while.
Skewer the shrimp and brush it generously with the (now cooled) spicy oil. Let it sit while you're firing up the grill.
Grill over moderate heat 1-2 minutes per side, depending on the size of the shrimp. (Mine were U-10's)
For the chicken tonight, I sliced the S/B breasts into 2 thin filets, and did the same marinade & method.
Rum Grilled Pineapple Slices
Peel the pineapple and use a small knife to cut out all the eyes. Slice an inch thick.
Mix a Tlb or 2 of brown sugar with a splash of vanilla and a couple tsp of dark rum. (Use the real stuff like Myers, made from sorghum or molasses, not that "gold" stuff with coloring).
Lay the slices on the hot (oiled) grill, and drizzle a generous tsp of the rum mixture over the top. When the bottom has good marks (just a few minutes) turn them and drizzle rum mixture on the grilled side.
When the other side has good marks, flip and drizzle the rest. Give it a minute for cross hatches, then serve.
Trust me, the pics don't do this one justice.
