It is now cooler to turn on a grill. Whether you like a charcoal or electric, it is definitely easier to stand by a hot grill with a couple of shrimps in one hand and a gin based cocktail in the other!
Yesterday, a relative took us on a tiny boat into the sea where we went for a swim. The water is so clear there, so clear you can see your toes and the sand patterns at the bed of the sea. It was so fun and scary when he’s tipping the boat to one side when making a turn that I scream my voice out I almost lost it. I know how Ariel felt now. He promised us next time, he’ll take up fishing again. A trip we take before dawn to catch the fish when they come up to eat.
Until then, we get the fish from the market. Mom went to the fish market and bough some jumbo shrimps a while ago and I couldn’t let them go and be cooked plainly. I had to put my touch to them. I picked a bunch of basil leaves from the pots on the balcony and chopped them with parsley, coriander, and garlic then tossed them with melted butter.
Marinate the shrimps with some of the herbed butter to get them to absorb the flavors and retain their moisture as they grill. Be careful, it is easy to overcook shrimps. You should remove them off the heat once they turn from blue grey to pink. Otherwise, they’ll start shrinking and they’ll be rubbery. I can’t believe I used to eat meats very well done! I still can’t have raw meats, except fish. but I am trying to let my taste buds get accustomed to the flavor as the texture isn’t that bizarre.
The addition of gin at the end of the cooking add a subtle aromatic flavor.
One thing you’ll never know you needed in your life is grilled lemon. Grilling the lemons on the same grill with all the juices, the remaining herbed butter on the grill, and the evaporating gin caramelizes the surface, warms up the lemon flesh and juice and creates a different smokey citrus flavor that you have never had before.
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