Fiery Grilled Shrimp with Sweet Salsa

It's hard to believe this was five summers ago. Those trees are almost twenty feet high now.


My, how things have changed. Look at those little baby hydrangeas! And the swingset back there...gone.


I miss that new wood look and those very crisp looking pavers. Shade = Moss

I introduced this recipe a few years ago at one of our first parties on the patio. It's a great appetizer that always receives many compliments. I don't think I've ever had any leftovers!

Fiery Grilled Shrimp with Sweet Salsa

What you will need:

1 pound large shrimp
1 cup fresh pineapple, chopped
1/2 lemon, juiced
1 small tomato, diced
1/2 cup olive oil
1 small red onion, chopped
2 garlic cloves, minced
1 teaspoon fresh parsley, chopped
1 teaspoon red pepper flakes

Peel shrimp and devein; set aside. In a medium-sized bowl, combine lemon juice, 1/4 cup olive oil, minced garlic, and red pepper flakes. Add shrimp and stir to coat. Let sit for about 20 minutes. In a separate bowl combine pineapple, tomato, onion, and parsley. Drizzle remaining oil on mixture and stir. Remove shrimp from marinade and grill until shrimp are pink. Plate shrimp and top with salsa.

Note from Michelle: The shrimp can also be broiled or cooked in a hot cast iron skillet.

Enjoy!

Garlic Roasted Green Beans with Shallots and Hazelnuts

Summer officially arrives this weekend. This is one of my favorite side dishes to serve at dinner parties on the patio. The original recipe belongs to Bobby Flay, the great master griller. You can be sure this one is absolutely a winner!

Garlic Roasted Green Beans with Shallots and Hazelnuts

What you will need:

1 pound green beans, trimmed
3 tablespoons olive oil
4 shallots, thinly sliced
Salt and freshly ground black pepper
1/4 cup hazelnuts, toasted and coarsely chopped
1 tablespoon finely chopped lemon zest
2 tablespoons chopped fresh parsley leaves

Directions
Preheat oven to 425 degrees F.

Toss the green beans in a large baking dish with the oil and shallots and season with salt and pepper. Roast until just cooked through and golden brown, about 15 to 18 minutes. Combine the hazelnuts, zest, and parsley in a small bowl. Transfer green beans to a platter and sprinkle with the hazelnut mixture.

Note from Michelle: If you don't have hazelnuts on hand, use slivered almonds instead.

Enjoy!