Tonight I decided to make one sauce and toss both my grilled shrimp and boiled fingerling potatoes in that sauce. Seemed to work out pretty well for me. For the four of us, I made too many potatoes and not enough shrimp - would definitely balance it out better next time! We also served steamed carrots with this - my boys are suckers for carrots so they are on the dinner table frequently.
I also included some very yummy Guava Garlic Salt to the sauce that we purchased during our recent visit to Kauai from Salty Wahine Gourmet. Certainly regular garlic salt is fine here, but the guava adds a little bit of sweetness to the salt!
The other bonus about tonight's dinner? It was our first night since summer ended that we dined al fresco - this is a favorite for my family! I paired my meal with a Rodney Strong Sauvignon Blanc - it was convenient as I also used it in my butter/garlic sauce.
Give it a try and let me know what you think!
Oh - and one more thing....today's my dad's 70th birthday! Happy Birthday Dad! Hope you enjoyed YOUR steak dinner tonight!
Lemon Garlic Grilled Shrimp with Fingerling Potatoes
Serves 4
2 pounds raw shrimp, peeled and deveined
1 1/2 pounds fingerling potatoes, scrubbed and sliced in half lengthwise
1/3 cup olive oil, plus extra to brush the shrimp before grilling
2-3 garlic cloves, minced
Salt & pepper, to taste
1/2 lemon, cut in half
1 teaspoon Guava Garlic Salt (or regular garlic salt)
1 teaspoon crushed red pepper (optional - I opted not since my boys were eating it)
1/4 cup white wine
4 tablespoons unsalted butter
1/3 cup kosher salt
Skewers (1 for every 4 pieces of shrimp - if using bamboo, soak in water for about 30 minutes before adding shrimp)
2 -3 tablespoons chives, for garnish
Start by filling a 6 qt pot full of water and add the kosher salt. Bring to a boil and once the salt has dissolved, add the fingerling potatoes. Cook over a gentle boil for 25-30 minutes, stirring occasionally.
Once you have added the potatoes, start your grill over high heat. While the grill is heating, skewer your shrimp - tail to body, make a "C" on the skewer with the shrimp. Put about 4 shrimp on each skewer ensuring there is space between each one. Once skewered, head back out to the grill and make sure the grates are clean. Before adding your shrimp to the grill, brush each side of the shrimp with some olive oil to prevent sticking.
While the shrimp and potatoes are cooking, it's time to start your lemon, garlic, butter sauce (ahh..heaven!). In a medium saucepan over medium heat, add your 1/3 cup olive oil and garlic. Cook garlic for a few minutes then squeeze 1/4 of the lemon into your sauce. Add salt/pepper to taste as well as the crushed red pepper. Cook for 1-2 minutes then add 2 tablespoons of unsalted butter.
Don't forget about your shrimp. Once they have been on the grill for about 5-6 minutes, flip them over. The larger your shrimp, the longer they will take to cook.
Once the 2 tablespoons of butter have melted in your sauce, add the garlic salt and 1/4 cup white wine. Cook for 1-2 minutes. Then add your final 2 tablespoons of butter. Simmer until butter is melted, turn off heat.
When your potatoes are fork-tender, drain them and place them back into the pot. Spoon some of the butter sauce over them and toss, plate them, and garnish with chives.
Remove your shrimp from the grill once cooked, spoon some of the butter sauce over them and toss, plate them, and garnish with chives.
I didn't add all of the sauce - I served the remaining on the side.
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