Quick side note; and I'm sure most people know this but don't go and plant a bunch of delicate vegetable plants and then jet off for a vacation for a week. Your plants will get depressed.
Even though I moved them to a shady spot in the yard that was in reach of the sprinkler they still seemed to hold a grudge against me leaving.
I'm hoping they'll forgive me and perk up with some water.
Anyway, when we got home I had few groceries and didn't have a lot of time to go shopping. I turned to my trusty grill and some frozen shrimp we had gotten when we last went to Grande Isle, LA. All I needed was some corn and zucchini to make this easy and yummy recipe come together and I thought I'd share it with you.
It's a recipe for Lemon Pepper Shrimp I found in my Prevention Magazine.
After defrosting and shelling the shrimp I started by marinating the shrimp in the fridge for about 20- 30 minutes.
While that was going on I started up the grill and brushed some olive oil on my corn and zucchini began cooking them for the side dish. This only took about 10-12 minutes to cook.
While waiting for the vegetables to cook I prepped the shrimp for the grill.
Then just 2 minutes per side and they're done!
After I grilled the shrimp I put them in a white wine butter mixture,
Then all finished! I really liked this recipe, it was easy, quick, and yummy!
So easy in fact that I had time to fix up some dessert that also went with the recipe- a raspberry dessert also quick and easy.
It's just a mixture of sugar, cornstarch and raspberries, and crumbled Nilla Wafers. Then, because I have a problem where I make semi- healthy things completely unhealthy I poured the mixture over ice cream.
Mmmm! Totally worth it.
If you want to try any of these recipes yourself check them out here:
Blackberry Dessert (the recipe calls for blackberries but my grocery only had raspberries which worked equally as well)