What’s even better than Summertime?
We just can’t get enough of being outside this time of year, especially those of us in the Midwest who understand how cold it can get. So when it’s July and August, we are not complaining!
Here’s a great recipe for on the grill to keep your Summer hot! This is not your typical grilled steak or chicken breast recipe . What’s the best about grilled shrimp is that it feels fancy! It’s unlike “the usuals” for most families. Check it out…and this one is made easy with no mess! Thank goodness for the geniuses at Food Network, right!?
2 large bell peppers, sliced 1/2-inch thick
1 large onion, sliced 1/2-inch thick
1 bunch scallions, quartered crosswise
2 tablespoons olive oil
1/2 teaspoon chipotle chile powder
1/2 teaspoon ground cumin
1 1/4 pounds extra-large peeled and deveined shrimp, tails removed
2 limes, halved
Twelve 6-inch flour tortillas
1/2 cup loosely packed cilantro leaves and tender stems
Salsa and chopped avocado for serving is optional, but oh so good!
You’ll also need: 18-inch-wide heavy duty foil & a GRILL.
Plan of Action!
- Prepare a grill for medium-high heat.
- Throw together the onions, scallions, bell pepper, oil, chile powder, cumin and 1/4 teaspoon salt in a large bowl.
- Tear two 18-inch pieces of 18-inch-wide heavy duty foil. Spread the vegetable bowl mixture on one piece of foil, leaving a few inches of exposed foil as a border.
- Arrange the shrimp on top of the veggies in a single layer and then squeeze limes over the entire thing.
- Top with the remaining piece of foil, lining up the edges. Fold the edges and crimp tightly to make a leak-proof packet.
- Tear two 18-inch pieces of 18-inch-wide heavy duty foil. Arrange the tortillas, overlapping slightly, on one piece of foil. Top with the remaining piece of foil, lining up the edges. Fold the edges and crimp tightly to make another packet.
- Put the shrimp packet on the grill, close the grill lid and cook 12 minutes (do not turn the packet over). The packet should puff up and look like a pillow.
- Slide from the grill onto a baking sheet using tongs. Set aside and let rest while you heat up the tortillas. Put the tortilla pack on the grill and cook until warm, about 2 minutes per side.
- Carefully open the shrimp packet (hot steam will escape). The shrimp should be pink and cooked through and the onions and peppers just tender.
- Scatter the cilantro over the shrimp.
- Serve with the warm tortillas and salsa and avocado, if desired.