Lemon-Pepper Shrimp

This is another recipe courtesy of my MiL (Marinating MiL? The MiL who marinades? hmmm...)

It's quite the quick and tasty treat, especially when grilled with some mushrooms. It was a rather nice recipe to break out the hibachi for the first time this year.

The only problem with using a hibachi is that they're such a pain to get lit it almost seems like a travesty to not use it for as much as possible while it's going.

Cue the s'mores and my healthy lemon pepper shrimp dinner soon turned into a rather disappointing calorie count for the day.

Nonetheless, this recipe is outstanding. Nice tanginess, a good deal of spice, but not too much.

I added a tablespoon of Dijon mustard.

It was yummy.

Lemon-Pepper Shrimp Marinade

1/2 cup lemon juice
1 tablespoone extra virgin olive oil
1 tablespoon fresh ground black pepper
1 teaspoon white pepper
4 teaspoons rosemary
2 teaspoons Worcestershire sauce

Mix and let shrimp marinate for at least one hour. Grill. Devour.

Easter Lamb

This marinade recipe comes courtesy of my Mother-in-law. Lamb is one of my favorite things to eat with her - well...and duck, and sushi, and risotto, and mussels...you get the picture.

She is quite the amazing cook, visiting her home is always a pleasant experience resplendent with fresh, new treats to explore and devour. Not to mention the outstanding wine I get to drink when I'm with her (being the only person who drinks alcohol in a household can make it difficult to explore new wines).

This marinade works as a tenderizing agent as well. I let my boneless leg of lamb soak in it for about 24 hours and it was truly divine after being pan seared. A little drizzle of olive oil and a squeeze of fresh lemon to finish and it was quite the Easter treat.



Spring Lamb Marinade

1/4 cup fresh lemon juice
3 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon fresh ground black pepper
1 tablespoon fresh, chopped rosemary
1/2 teaspoon salt
4 cloves minced garlic

Mix together well and let lamb soak for at least 4 hours and up to 24 hours.