Shrimp on the barbie

Spring has sprung on the coast... 70 degrees in the sun or shade equals more time outside! This means landscaping, gardening, turkey scouting, and grilling. Jacqui and I decided we should take advantage of a local sale on live oak trees. We picked out two 8' tall specimens and planted them out front. More trees means less grass....I don't like grass.

I moved a bunch of iris and lily bulbs around, as well as transplanting some shrubs from the front of the house to the side. I wanted to make room for more azaleas out front. Next was the back yard. We've designated this as the native plant/food side of the property. Last year I transplanted longleaf pines, American holly, red cedar, dogwood, highbush and lowbush blueberry, wiregrass, and trumpet vine. This year I've got my eye on some sassafrass, white cedar, and a few wild flowers.

Summers are usually spent on the road and in the field by me, and back home in Twillingate for Jacqui. Obviously this summer will be a little different because of the baby arriving. More time around the house means a garden will be in order. I put in three raised beds to start with....more to come if these pan out. Three varieties of tomatoes, sweet corn, beans, and various lettuce will be the first round. I'm a little worried I got the lettuce in late, so okra will be the backup plan.

To wrap it all up...we spent Easter Sunday louging around the house, eating various grilled foods. The star of the show was the shrimp. The marinade made the day. I used it on a wild boar loin too. It was my take on a mojo. Recipe follows. I marinaded the loin and shrimp for about 5 hrs before grilling.

1 large orange - juice and zest
1 lime - juice and zest
1 lemon - juice and zest
6 cloves garlic - minced
T salt
T sugar
t cracked black peper
t red chilli pepper flake
t cumin
t ground corriander seed
1 cup olive oil

posted by Brian