CAFE SPECIAL OF THE WEEK - Grilled Shrimp

I hope that wherever you are, you are enjoying the first glimpse of spring, sunshine, and warm days. It's time to dig in the garden and pull the barby out for another season of grilling! Okay, our grill has a year-round spot on the brick patio Max built a few years ago, and I've been known to chip the ice off of it to throw some burgers on in the winter. But, you get the idea, right?

Today was perfect. Cool. Just a whisper of a breeze. And it was "seafood extravaganza" day at the local grocery store. Fresh salmon, lemon-pepper marinated tilapia, and Tiger Bay gulf shrimp.

Oh. My. Stars.

Not only were the shrimp bigger than my thumb, but they were at a wonderful price. And although my stomach is still full from the feast we had this evening, just remembering the taste of the shrimp is making my mouth water.

Here you go: Today's Special of the Week

SHRIMP ON THE BARBY

1 to 2 pounds large shell-on shrimp, deveined if possible
(1/2 pound per person or a smidgen less)
2 Tbsp. Extra Virgin Olive Oil
1/4 cup lemon juice
1/2 tsp. dried basil (fresh is better is you have it)
Generous shake of Grill Mates Montreal Steak Seasoning
Additional coarse ground pepper

Combine all ingredients in a one-gallon zip lock bag. Shake to blend spices and liquid with the shrimp. Marinate 30 to 45 minutes, turning bag occasionally. Pre-heat grill. Spray wire basket or grill tray with non-stick spray. Spread shrimp in single layer and cook on medium 2 to 4 minutes per side. Sprinkle with leftover marinade after turning. Do not overcook.

These could easily make up the whole meal, but you probably shouldn't do that. A green salad, crusty bread, and a veggie goes well with shrimp. We had steamed asparagus tonight and a hearty multi-grain bread. Amazing.

What foods do you like to cook on the grill? Any special recipes that your mother made or that you're having for Mother's Day? Tomorrow, I know what I'm having - leftovers. And I don't mind a bit.