It’s been far too long since I did a Captain Cooks post and what better way to kick off summer than with one of his yummy grilling recipes. This one is so easy and the best part for she-who-is-in-charge-of-the-galley is there were so few dishes to wash up after…just one serving bowl, our dinner plates, forks and knives. Oh, and Captain’s wine glass. Can’t flip without a sip.
The quantity of veggies and shrimp depends entirely on your appetite but tonight we were two very hungry sailors.
You can also substitute your own seasoning, spicy or not, but we love the bite of Old Bay Hot and it goes so well with the veggies.
Very little prep time, 20 minutes of grill time and easy clean up for such a delicious summer meal.
- Several baby potatoes cut in half (3-4 cups)
- 1 medium zucchini cut ½" slices
- 24 cleaned and deveined shrimp
- Old Bay Hot seasoning
- Olive oil
- Juice of ½ lemon
- 1 generous tsp dijon mustard
- 1 tbsp Gourmet Garden parsley (or ½ cup finely chopped fresh parsley)
- Salt and pepper
- Heavy foil
- Place potatoes on a length of foil, salt and pepper generously, drizzle with oil and close up to form a grill packet.
- Repeat the same for the zucchini slices.
- Place the potato packet on a hot grill (ours was at 400 deg).
- After 10 minutes turn the packet over and add the zucchini packet to the grill.
- After 5 minutes flip the zucchini packet.
- While the veggies are cooking toss the shrimp in 1 tbsp oil and a generous sprinkling of Old Bay and set aside.
- In your veggie serving bowl whisk lemon juice, 3-4 tbsp olive oil, mustard and parsley together and season with salt and pepper to taste.
- In a heated grill pan quickly sauté the shirmp until they turn pink and flesh is cooked through. This should take only about 2-3 minutes.
- Dump veggies into bowl with the dressing and toss to coat well.
- Divide potatoes and zucchini between two plates and top with shrimp.