Grilled

Grilled Halloumi Salad

Grilled Halloumi Salad

Serves 1

Life is busy. But that does not mean we can’t eat wonderful food!

1 ounce Halloumi cheese
1-2 cups fresh arugula
1 slice from a large tomato
1-2 teaspoon olive oil

  1. Preheat your grill on high for 5 minutes.
  2. Brush your grill and using paper towel and a tongs, wipe vegetable oil on the grate to prevent sticking.
  3. Lay the cheese on the grill. Flip after two minutes. The cheese will not melt into the grate, but will brown as in the picture.
  4. Remove after another two minutes.
  5. Lay the tomato slice on the arugula. I cut the halloumi into strips and laid over the tomato.
  6. Lastly, I drizzled some Wild Mushroom and Sage infused olive oil. (This is available from Olivada, in Sheboygan, WI.)
Nutritional data:
Calories:    162
Fat:          13.7g
Sat fat:       6.7g
Chol:        25mg
Sodium:  380mg
Carbs:           2g
Fiber:            1g
Protein:         9g
By the way, halloumi cheese originated in Cyprus, and is a blend of cow and sheep milk. It has a very high melting point because it is heated and shaped before being brined. Because of the brine, it is salty, which nicely offsets the spicy/peppery arugula. The light drizzle of olive oil is all this salad needs for a balanced flavor profile.

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Make Your Someday Today is a twice-weekly podcast, where we talk to successful people in all walks of life and around the world on Monday, and then on Thursday, I take a specific message from the previous guest and give my “Trevitorial”, where I help you apply that message to your life. The entire purpose of the show is to help all of us overcome our challenges and fears and become the person we want to be, the person we deserve to be.

Garlic-Olive Oil Paste for Steaks

Garlic Paste (it really isn’t a paste, but it isn’t a sauce either.)
Enough for a 1.5 pound steak

2-4 cloves of garlic, peeled and roughly chopped (I used 2 large cloves)
1 tablespoon olive oil
1 teaspoon coarse salt (Kosher or the type you would need to put in a grinder)

Optional: 2 black pepper corns
               1-2 teaspoon fresh rosemary leaves
               5-10 whole coriander seeds (I used 10)

Special equipment: Mortar and pestle

This holds about 12 ounces (360ml) and I think this is as small as you should buy. I wish that I had a larger one. We’ll see. I bought this at IKEA for about $10. It is heavy marble, and has a very smooth exterior and a slightly rough interior. The marble makes it very easy to clean.

Peel and roughly chopped the garlic, and place it and the salt, and 1 teaspoon olive oil in mortar (and the optional ingredients if you are using them).

With the pestle light crush the garlic chunks a couple times with an up and down action.
Then, holding the mortar tightly in one hand, grind the ingredients in a continuous circular motion, twisting it occasionally to pull the material under and between the mortar and pestle.
After about a minute of grinding.
Note: you need a mortar that holds at least 1 cup. If you can find one that holds 3 cups, it will be easier because the pestle will be larger with a larger grinding surface.
The goal is to mash the ingredients into a relatively uniform paste.
When you have a nice texture, add the rest of the oil. (If you add all the oil at once  before grinding, the garlic tends to float around and it is much harder to grind it.)
That’s it.

The salt in here is necessary, because it acts as small grinding stones within the mash mixture. You also need a mortar that is light rough on the inside. I have seen some that were as smooth on the inside as on the outside. That would make grinding much more difficult because the roughness grabs the material and briefly holds it while you work out your day’s frustrations.
The whole process will only take a couple minutes.
Don’t forget to add the oil to your log. If you have three portions of meat, is is 40 calories of oil ,four portions is 30 calories of oil. 
This thin paste can be used on steaks of any sort, but I like using it on beef flank steaks, as they are relatively lean and benefit from having some added oil. I also use it on my pizza crust in place of a tomato sauce.

Preparing a flank steak takes a few additional steps.

Do you see the muscle fibers running from the lower left corner to the upper right? That is the “grain” of the meat, and when you serve a steak like this, you will slice it into 1/4 or 1/2 inch slices across the grain (moving the knife from upper left to lower right, in this picture) when you plate this meat for your dinner guests.

To help further tenderize the meat, before adding the garlic-oil paste, score the meat. Using a VERY sharp knife, cut a series of 1/4 slices into the meat, parallel and 1 inch apart, at about 45 degree to the grain.

Then, cut it again, on the same side, but at right angles to the first cuts.

Flip the steak over and repeat the process on the other side. Then, rub the garlic-oil paste on both sides.

At this point, you can pause our dinner prep. You could do all this even a day in advance. Just wrap the meat in plastic film and refrigerate, and it will be ready as soon as the grill is hot. Using an oil paste like this will help keep the steak juicy and tender.

When ready to grill, preheat the grill on high for at least 5 minutes (gas grill) or let the charcoal burn down to gray embers. Brush the grates, and using tongs and paper towel, carefully rub vegetable oil on the grates to help prevent the meat from sticking.

This steak cooks quickly.  It is generally an inch thick at most, and when you criss-cross cut 1/4 inch on both sides, you open up a lot more cooking surface. (See how the heat opens the cuts?) About 4 minutes per side will be medium.

Last night, I accidentally let it go a total of 9 minutes and it went to medium-well. (When cooking something that goes so quickly, don’t get sidetracked watering your herb garden.) For us, that was a disaster. An edible mistake, but not one that I will commemorate with pictures. (We like our steaks medium-rare, which is about 6-7 minutes total cook time.)

Nutritional data?  Depend on the size of the portion, and the exact cut of steak. The paste is enough to cover a 1.5 pound steak (above). I generally cut a flank steak into four ounce portions, so I can get about 6 servings per steak (many fewer if both of our boys are eating with us.) A four-ounce portion would have about 20 calories added from the oil.

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Poll results:  87% of respondents preferred the idea of a shorter ebook available sooner.

An new poll will be out later today, to further refine that idea.  THANK YOU for helping me with my next projects. I hope that you will be as satisfied with them as you are with this blog.

Hoisin BBQ Chicken Quarter, with Grilled Potatoes and Home Made Kimchi

Hoisin BBQ Chicken Quarter, with Grilled Potatoes and Home Made Kimchi
Serves 2

(There are many steps, but nothing is difficult.)

Hoisin BBQ Chicken
4 chicken leg quarters
Chinese Five Spice Powder
Vegetable oil for the grill

Mix together and set aside:
2 teaspoon commercially prepared Hoisin sauce
2 tablespoon sesame oil
2 tablespoon rice wine vinegar
1 teaspoon fresh minced and mashed ginger
1 clove garlic, minced and mashed

Grilled Potatoes
1 medium potato, sliced thinly
1/4 small onion, sliced thinly
2 medium carrot, peeled and sliced thinly
2 strip raw bacon, chopped
2 sheets aluminum foil each about 18 inches long
Cooking spray

Kimchi (this is a more complex–but not difficult–recipe and I will make that a separate posting)

  1. Preheat the grill on high for at least 5 minutes. Make sure that about 1/3 of your grill is only warm, to make a safe zone. (If you have a three burner gas grill, set two on high and one on low. If you have a two burner, one is high and one low. Charcoal? Most of the coals are under 2/3 of the grill and only a a couple are under the remaining 1/3.)
  2. While the grill is preheating, sprinkle the Chinese Five Spice powder on the chicken.
  3. Spray one sheet of aluminum with cooking spray.
  4. Place 1/3 of the potatoes on the sheet.
  5. Add in layers, half the bacon, half the onion and half the carrot. Season with black pepper.)
  6. Add another 1/3 of the potatoes.
  7. Add, in order, the remaining carrots, onions, bacon and potatoes. (The packet will be the same upside down or right side up.)
  8. Carefully bring the top and bottom edges of the foil together over the veggies and fold the edges together to seal. Then tightly roll the right and left edges.
  9. Place that packet on the second sheet of foil, seam side down, and repeat step 8.
  10. Note: I just saw that they now sell aluminum foil bags which would greatly simplify this part of the meal.
  11. Using tongs and a paper towel, wipe the vegetable oil on your freshly brushed grill to help prevent the chicken from sticking.
  12. Lay the chicken, skin side down, over the direct heat. Place the veggie packets near the chicken, on the edge of the hot and safe zones.
  13. Turn the chicken after 5 minutes, or if the flames of hell start to flare up.
  14. When both sides are browned (10-12 minutes) move the chicken to the safe zone. Let if cook, undisturbed, until it has an internal temperature of at least 165, but with legs and thighs, you can even go to 170 without drying the meat.  This will take 30-4 minutes.  If you don’t have a thermometer, use  a meat fork or a skewer, and pierce the thigh in the deepest part. Pull it out. If the juices are red, it is still raw. If they are clear, it is done. 
  15. Turn the potato packets 1/4 turn (flat, right edge, upside down, left edge, flat) every 10 minutes. Remove 40 minutes after putting on the grill.
  16. Remove the chicken when done and immediately brush the Hoisin BBQ sauce over it. I don’t brush this on while the chicken is still on the grill, because I don’t want it to burn, or all run off and fall into the grill.
  17. Let the veggie packets and chicken rest for 5 minutes, then serve.
Nutritional data:
Chicken (an average leg/thigh quarter will yield about 4 ounces of meat)
Calories:     210
Fat:             15g
Sat fat:        4.5g
Chol:        90mg
Sodium:  150mg
Carbs:           0g
Fiber:            0g
Protein:       19g
Hoisin BBQ Sauce (less than 1 tablespoon of the sauce–save the remaining sauce covered in the refrigerator)

Calories:       67
Fat:            6.9g
Sat fat:          1g
Chol:          0mg
Sodium:    34mg
Carbs:        2.5g
Fiber:            0g
Protein:      0.3g
Grilled Potato (half the packet):

Calories:       136
Fat:             3.7g
Sat fat:        1.3g
Chol:        9.5mg
Sodium:   133mg
Carbs:       22.1g
Fiber:             3g
Protein:          5g
In the next couple days, I will show you how to make an Asian Chicken Salad, using the leftover chicken and Hoisin BBQ Sauce.

Venison Burgers

Venison Burger
Serves 4 (four ounce patty, raw)

4 buns, lightly buttered
1 pound ground venison (or bison, or very lean beef)
1 tablespoon bacon grease (or coconut oil) plus more to oil the grill.
1 egg white
Salt, pepper, garlic and onion powder, crushed mustard seed
Your preferred toppings

  1. Preheat your grill on high for five minutes
  2. While the grill is preheating, prepare your meat. (Here is the secret:)
  3. Spread the raw meat on a plate. Season as desired. 
  4. Drizzle the oil over the meat.
  5. Gently fold the meat together, and form a well. Add the egg white to the well.
  6. Again, gently fold the meat together, just until the egg white is incorporated. 
  7. Divide into your portions, and form into a ball.
  8. When the grill is hot, brush to remove residue and with a paper towel and tongs, carefully wipe oil on the grill. 
  9. Just before you place the meat on the grill, gently press them flat (but thick) between your hands. 
  10. Press into the center of the burger, not all the way through, but enough to make an indentation in the meat. Lay on grill. Let them grill, undisturbed until the edges of the meat are getting cooked.
  11. Carefully flip.
  12. Continue for 1-4 more minutes (depending on how well-done you prefer.) The indentation you made should have filled in by now. Making that indentation prevent the meat from return to a more rounded shape.
  13. In the last minute, lay the buns on grill. Watch carefully, they will go from untoasted to burnt quickly.
  14. Top and serve immediately.
Nutritional data for the patty alone (too much variability in different buns and toppings):
Calories:     193
Fat:            9.6g
Sat fat        4.6g
Chol:     89.5mg
Sodium: 93.3mg
Carb             0g
Fiber:            0g
Protein:    24.4g
The added oil in step 4 will help keep the burger moist. You can use different oils for different flavor. Bacon grease is excellent. You could use butter or lard if you wanted. 
If you use a lower grade of beef (anything less than 90% lean), you won’t need to add the oils. So why don’t I just buy the inexpensive meat? My brother-in-law gives me the venison, so I use what I have, and adapt as needed.
Never press on a burger while it is cooking, whether on a grill or in a pan. That simply pushes the juices out and you will have a dry burger.
I’m not going to list all possible toppings, but let me say that Jimmy Buffet has it close. Cheese, onion, pickle and mustard is all it takes! (“With a cold draught beer” of course!)

Grilled Stuffed Lake Trout


Grilled Stuffed Lake Trout (served with a Creamy Cucumber Salad)
Serves 2-4

2 whole trout, cleaned (each about 12-16 ounces)
Fresh herbs

  1. Preheat your grill for 5 minutes on high heat.  Use a wire brush to remove any previous residue.
  2. Prepare your fish. I used fresh sprigs of rosemary and fresh basil in the abdominal cavity, with some sliced onion and lime. (I didn’t have any lemon.) You could also simply sprinkle salt and pepper and any other seasoning in the cavity. I also sprinkled black pepper on the skin (but I don’t think that added anything to the finished meal.)
  1. Turn the heat to low and carefully dip a paper towel in cooking oil (any kind) and with a pair of tongs, wipe the oil on the grill. Repeat that 2-3 times, because you really don’t want the fish to stick to the grill.
  2. Turn the heat back to medium-high.
  3. Lay the fish on the grill. Let it cook until the skin begins to brown (mine got a little too dark, but it didn’t make any difference in flavor, only appearance.) This will take 3-5 minutes.

  1. Turn the fish over for another 3-5 minutes.
  2. Remove from the grill. Let cool for a few minutes so it is easier to handle.
  3. With a sharp knife, I cut the head and tails off, and then peel the skin off from one side (see why it doesn’t matter it the skin gets charred?)
  4. After the skin is off, place the edge of the blade along the spine (parallel to the spine) and ease it into the flesh. Gently pull toward you and the flesh will come off in large pieces.
  5. After you have the flesh off that side, beginning at the tail, pick up the spine and lift it off. The should remove almost all bones from the fish (but be careful, some can be stubborn.)
The flesh was lightly flavored with rosemary and basil. I served it with fresh lime and that was it. No need for any sauce or butter. Fresh trout is delicious!
Note: I bought two 12 ounce trout which yielded a total of 14 ounces of meat after you remove the head, tail, skin and bones. This recipe can be adapted to any fatty fish that you may have available in your region. ALWAYS try to find fresh fish. Before I buy a whole fresh fish, I ask to smell it. If it smells fishy, it will taste even more fishy, because it is already a few days old. The eyes should also be clear and shiny, not dull and hazy. (If you look at the pictures of the uncooked fish, you can see the shiny eyes.) My fish had no fishy aroma, and had been caught and delivered the morning I bought them.
Nutritional data (per 6 ounces of boneless/skinless flesh):
Calories:    323
Fat:          14.4g
Sat fat:       2.5g
Chol:       126mg
Sodium:  114mg
Carbs:          0g
Fiber:           0g
Protein:   45.3g
Creamy Cucumber Salad
Serves 8 (5 ounces by weight)
4 medium cucumbers, peeled and thinly sliced
1/4 small onion, peeled and thinly sliced
1/4 cup mayonnaise (I use the full fat version)
1/4 cup Miracle Whip (I use the light version)
Black pepper to taste
Dill weed to taste (optional)
  1. Combine ingredients. Refrigerate until cold. Overnight is better for more flavor.

Nutritional data (per 5 ounces by weight):
Calories:      67
Fat:             5.1g
Sat fat:        0.8g
Chol:           59mg
Sodium:    159mg
Carbs:        4.6g
Fiber:         0.8g
Protein:      0.7g

Grilled Sirloin Steak with Warm Barley-Spinach Salad

Grilled Sirloin Steak with Warm Barley-Spinach Salad
Serves 4-5

24 ounce sirloin steak
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 tablespoons red wine (any variety)
Black pepper

Place steak in a Ziploc baggy. Add next four ingredients. Let the steak marinate, turning occasionally, for 1 hour.

While the steak in marinating, prepare the vegetables:
4-6 scallions, sliced thinly
4 ounces fresh mushrooms, sliced thinly
6 baby carrots, halved lengthwise, then sliced thinly
2 stalks celery, halved lengthwise, then sliced thinly
2 cups fresh baby spinach, roughly chopped

About 30 minutes before dinner service, combine:
2 cups water, boiling in a sauce pan
1 cup quick cooking barley

Cover and let cook until the water is mostly absorbed (12-15 minutes, or until the barley is soft and chewy.)

Preheat the grill on high for 5 minutes. Clean grate.
Remove steak from marinade, blot dry.
Season with salt and pepper (if desired.)
Grill over direct medium heat, 7 minutes per side.
Remove from heat and cover loosely with foil while finishing the meal.

While the steak is on the grill, heat a large non-stick skillet over med-high heat.
Add 1 tablespoon olive oil, and all vegetables except spinach
Saute until warm (4-5 minutes) Set aside.

In a large (4 quart) bowl, combine:
Juice of one large lemon
1 tablespoon brown mustard (sweet German mustard works well)
2 tablespoons olive oil
1 teaspoon lemon zest

Set aside.

The barley should be done about the same time as the steak. While the steak rests, place chopped spinach in bowl with dressing. Pour barley over the spinach (if there is water remaining, add it to the bowl.) Stir to combine. Add sauteed vegetables to the barley. Stir to combine.

Slice the steak across the grain, in slices 1/4 inch thick.

This can be made using other steaks or roasts. I will not provide nutritional data for the meat since that will vary based on what you grill.

Nutritional data for 1 cup salad:
Calories:      165
Fat:                   6g
Sat fat:          0.8g
Chol:               0mg
Sodium:     28.4mg
Carbs:        26.5g
Fiber:           3.9g
Protein:       4.1g

A word about the salad recipe. We, as a family, did not really like this recipe. The lemon flavor was too aggressive and masked everything else. My lemon yielded almost 1/2 cup of juice. When I make this salad next, I will use only 4 tablespoons lemon juice. Or I might substitute a vinegar for instead of the lemon juice, letting the lemon zest provide a hint of citrus flavor. (I think balsamic vinegar would work very well.)

A word about the steak. I cooked it to rare, as you can see in the picture. Not everyone like their meat rare, but my family prefers that. If you want it medium-rare, grill it 8-9 minutes on a side. Medium will be 9-10 minutes on a side. As always, the times will be dependent on the heat of the grill and the thickness of the steak. (I don’t think a good piece of steak should be cooked more than medium.)

Ribs! A Perfect Summer Meal

This post is more of a story, but it is also a recipe for happiness.

I like ribs. Baby back ribs, short ribs, beef ribs, spare ribs, country-style. I am completely rib-centric and open-minded in my love for ribs. I like them wet or dry. With a sweet tomato sauce, or a sharp mustard sauce. With a vinegar sauce or no sauce at all. Dry rubbed. Par-boiled. Smoked or grilled over direct heat. In an oven, a crock pot, or a grill.

If you are not a pork-itarian, maybe you should skip this post.

Over the weekend, I made two huge racks of spareribs. Each weighed about 7 pounds. I dry rubbed them with a spice blend on Friday and let them sit in the fridge until Saturday afternoon. At noon, I fired up my smoker-grill and cooked them over low (225-ish) indirect heat with chunks of hickory for heat and apple wood for smoke.

Just after I put them on the grill.
If you are curious, the rub was 4 tablespoons paprika, 2 tablespoons table sugar, and 1 tablespoon each of coarse salt, black pepper, dry mustard, celery seed, garlic powder, onion powder, and 1 teaspoon cayenne. I tend to go overboard when I make spice blends, but this works on ribs.
I added one or two hickory chunks every 30 minutes, as well as a handful of apple wood chips that I had soaking in beer. At the same time, I also sprayed the ribs with a spray bottle filled with 3/4 cup apple cider vinegar and 1/4 cup Jack Daniels. I never turned the ribs or repositioned them at all. There are four air vents on this grill, and all were open half-way. It made a lot of smoke but not a lot of heat.
After five hours on the grill, they are ready to come off.
Towards the end of grilling, I prepared the other aspects of the meal. I make zucchini pancakes and grilled corn on the cob.
Those are three inch cakes. It takes 1/4 cup batter to make one.
I had fresh corn on the cob that I partially husked (I pulled the husk to expose the corn, but I did not remove it from the cob.) I fired up my gas grill and preheated it on high for ten minutes. (Yeah, I have a charcoal grill AND a natural gas grill, directly connected to my home natural gas supply. I am a bit grill obsessed.) I laid the cobs directly on the grate. Corn grills at 2-3 minutes per side, and I basted it with olive oil and a bit of salt and pepper. (I was too busy finishing the ribs and frying the pancakes so I did not have time to take a picture of the corn on the grill.)
Ribs are resting and the corn is grilled.
Notice the pink edge to the ribs. That is not rare meat, but rather a “smoke ring” cause by the smoke beginning to preserve the meat, when the smoke is absorbed by the meat and them chemically interacts. A smoke ring is a sign of low heat and long smoking.
I am not going to give nutritional data, because everyone will buy different ribs and therefore will have different numbers. And you may choose to use a commercial spice blend or a liquid sauce. I just tell you about this to give you the idea that you can smoke meats, too. You do not need a smoker. You just need a grill that is large enough to allow for indirect heat, and then add your preferred wood chips for the flavor. (I actually do not prefer hickory, but it is what I had on my grill shelf. The smoke is a little “medicinal” but it still tastes better than ribs without smoke.)
We had five people eating dinner (my wife and myself, our two sons and one of their friends.) After we finished dinner we still had an entire rack of ribs leftover. That’s okay because they taste even better the next day. Except when I got up the next day, the ribs were gone. Apparently, the guys stayed up late playing Xbox and sometime in the early morning hours, they enjoyed a snack of pork ribs.
At least they left me a few of the pancakes.

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Life is meant to be enjoyed and shared, which is what I do with my interviews on my Make Your Someday Today podcast. I interview people from around the world, ask them to share their stories and in the process, we all learn how to be more successful and happier.

Planked Salmon

Planked Salmon Fillets
Serves 4-6, depending on portion size and hunger level

Soak the cedar planks in water, wine, beer, or fruit juice for at least 1 hour.

Pre-heat grill on high for 10 minutes. Lay your fish, skin side down, on the plank and season to taste. Place planks on the grill. Keep a squirt bottle ready–these planks can burn! (Note the area on the lower plank.)

The fish will be done in the usual amount of time (these took about 12 minutes.)

I like my fish served with a good beer. Stella Artois is a nice Belgian Pale Ale, which tastes much better in cans than bottles. (They use green bottles, which will almost always result in a skunky aroma and flavor. “Skunking” is cause by sunlight interacting with hop oils. Cans perfectly protect against that because no light hits the beer.)

Farmer’s Market Grill

Farmer’s Market Grill
Serves ?

We went to our local farmer’s market to see what fresh veggies were available. I bought some baby beets (about 1 inch in diameter) and small carrots (1/2inch in diameter, 4 inches long).

I washed the veggies, peeled the beets and cut off all the greens, reserving the beet greens. (The carrots had such a soft skin that I didn’t feel they needed to be peeled.) I steamed the carrots in the microwave for 1 minute, and the beets for 4 minutes. Then I place them in separate Ziploc bags. To each bag I added 1 tablespoon olive oil and some spices and herbs. (The carrots got dehydrated onion and garlic flakes, the beets just some fresh cracked black pepper.)

I let them rest for about a half hour and then I got my grill hot. I laid everything on the grill and turned them every few minutes. They took about 15 minutes to cook. I brought them off the grill and let them rest, covered.

I put a non-stick grill on medium high heat and added 1 tablespoon olive oil. When it was hot, I put the washed beet greens in the pan with a little pepper. I sauteed them until the greens began to wilt and removed them to the plate. (The meat was some pulled pork from last Friday.)

I added a few splashes of flavored vinegar. I made blueberry-lemon on a white wine vinegar base, and  blackberry-basil on a red wine vinegar base. The blueberry-lemon was excellent on the beets, and the blackberry-basil really complemented the pork.

I’m not going to give any nutritional data for this meal, because whatever you make will depend on what you can find.

The recipe for the vinegars are simple:

1 cup vinegar (your choice of types, just not white distilled)
1 pint berries, mashed
The zest of a lemon–OR–four fresh basil leaves, torn.

Mix the vinegar, berries and other flavor together in a lidded jar. Shake well and place in the refrigerator for 4-7 days. (Shake once a day.)

When you are ready to use it, strain the juice through a double layer of cheesecloth. Store in the fridge. I’m not sure how long it will last, but in the fridge, I’m guessing it will last quite a while. (Also, I specified a “double layer” of cheesecloth. For the first recipe, I accidentally used four layers, and it took forever to strain.)

These vinegars will have a few more calories than pure vinegar, but I can’t calculate how much. I honestly don’t think it will be enough to worry about.

Other flavor combinations that would taste good:
Mango-chipotle
Orange-cinnamon
Sweet cherry-lime
Raspberry-lemon
Cherry-vanilla

Grilled Shrimp Scampi

Grilled Shrimp Scampi
Serves 4

2 pounds shrimp, peeled and deveined, divided into four portions
4 tablespoons butter, softened
8 scallions, chopped (the white and green parts)
6 large garlic cloves, smashed and minced
Black pepper to taste
Crushed Red Pepper (optional, and I did not use it)
4 ounces white wine

1.  Preheat grill to get it hot.
2.  Prepare 4 sheets of heavy duty aluminum foil (or 8 sheets of regular foil) about 15 inches long
3.  Combine butter, scallions and garlic in a small bowl. Add black pepper and crushed red pepper (if desired.)
4.  Form each piece of foil into a boat shape. Place a portion of shrimp on the foil. Cover with 1/4 of the butter-scallion mix.
5.  Add 1 ounce of wine and seal each packet tightly.
6.  Place on hot grill for 7-8 minutes.
7.  Open and serve.

Nutritional Data:
Calories:       222
Fat:             12.6g
Sat fat:          7.6g
Chol:            191mg
Sodium:        193mg
Carbs:           3.8g
Fiber:            0.7g
Protein:       17.9g