Lazing on the lanai

10 May

Truly this is the last of the Lilly-obsessed inspired posts.
We can’t stop longing for loungetime on the lanai with these fresh-tasting, yummy bites.

GRILLED SHRIMP AND PINEAPPLE SKEWERS
Recipe from “Essentially Lilly: A Guide to Colorful Holidays,” by Lilly Pulitzer and Jay Mulvaney.
Use mango in place of the pineapple, if you like.

20 12-inch soaked bamboo skewers
1 cup (loosely packed) fresh basil leaves
1 cup orange juice
1/2 cup vegetable oil
1/4 cup chopped fresh ginger
60 large shrimp, deveined, tails left intact
1 fresh pineapple, peeled, cored, cut into 60 chunks
Soak bamboo skewers in pan of water until ready to use.

Finely chop basil; set aside half of basil to sprinkle over skewers after grilling. Place remaining half of basil in large bowl. Add orange juice, oil and ginger; whisk well. Add shrimp to marinade and toss to coat. Cover and refrigerate for at least 2 and up to 4 hours.

Remove shrimp from marinade and thread onto skewers, alternating with pineapple chunks, for a total of 3 shrimp and 3 pineapple chunks on each skewer.

Prepare grill (medium high heat). Grill skewers until shrimp are opaque and brown in spots, turning once, about 3 minutes per side. Sprinkle with reserved basil and serve. Makes 10 servings.

—————————————
BEER AND LIME MARINATED FLANK STEAK
Skirt steak would also work well with this marinade.

2 cups light Mexican beer (such as Corona)
2 cups (loosely packed) fresh cilantro leaves
1 cup fresh lime juice
1 cup vegetable oil
6 cloves garlic
4 pounds flank steaks
Salt and freshly ground pepper to taste

Process beer, cilantro, lime juice, oil and garlic in food processor until ingredients are finely chopped. Place steaks in large resealable plastic bags. Divide marinade between bags. Seal and refrigerate for at least 4 hours and up to 8 hours.

Prepare grill (medium high heat). Remove steaks from marinade and place on grill; sprinkle with salt and freshly ground pepper. Grill to desired doneness, turning once, about 6 minutes per side. Transfer to cutting board. Slice steak diagonally across the grain and serve. Serves 10.

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