Tonight I had to do yard work so I wanted to make a dish that wouldn’t take long at all. Jen wanted jumbo shrimp so I decied to make Thai grilled jumbo shrimp which total cooking time is 25 minutes!

Let’s cook!

Thai Grilled Jumbo Shrimp

15 jumbo shrimp, peeled and deviened

1 cup coconut milk

1/4 cup lime juice

1/4 cup Thai fish sauce

2 tablespoons sriracha sauce

1 teaspoon lime zest

1 tablespoon minced garlic

1 teaspoon ground ginger

bamboo skewers

Soak the bamboo skewers in water.

Place the shrimp in a large freezer bag with the coconut milk, lime zest/juice, fish sauce, sriracha, garlic, ginger and salt.

Seal the bag and shake well to combine well. Allow to marinate at room tempature for 30 minutes (good time to edge the yard).

Preheat the grill to high. Remove the shrimp from the marinade and place the marinade in a pot. Turn on high heat and bring to a boil for 5 minutes then simmer while you grill the shrimp.

Place the shrimp on the skewers.

Cook the shrimp on the grill cooking for 4 minutes per side.

Remove from the grill and let rest for 5 minutes.

Pour the sauce over the shrimp.

Here is a close-up:

So now all you need is the sides, some rice and sweet peas and dinner is complete!

Happy Cooking!

Tonight I am going to feature a main dish that takes a total of 30 minutes to make. This is a great dish to make during the week and also adds tons of flavor to chicken breast. So if you like chicken and garlic, this post is for you.

Let’s cook!

Garlic Roasted Chicken

2 boneless/skinless chicken breast

1 tablespoon olive oil

1 head of garlic

3 springs fresh rosemary

2 tablespoons white wine vinegar

salt and pepper

Preheat the oven to 425. Heat the olive oil in a oven proof skillet over medium heat. Season the chicken with salt and pepper and cook for 5 minutes on each side.

Turn off the heat. Separate the head of garlic into cloves but don’t peel. Add the garlic and rosemary to the skillet.

Transfer the dish to the oven and cook for 15 – 20 minutes.

Remove the chicken from the skillet and add the vinegar.

Scrape up the brown bits with a wooden spoon and remove the springs of rosemary and the outer peel off the garlic. Add 3 tablespoons water and simmer until the sauce is semi thickened.

Pour the sauce and garlic over the chicken.

Here is a close-up:

Happy Cooking!