While I enjoy shrimp all year round, there is nothing better than grilled shrimp on the barbie in the summer. Especially when it’s seasoned with Island Herb seasoning from St. John! I melted two tbsp of butter, poured it into a zip lock bag, and added the shrimp and 2 tbsp of seasoning. Then I shook it all up and put the bag in the refrigerator while I prepared the rest of dinner.

Side #1 was potato salad.

I used Cooking Light’s Four Steps to Perfect Potato Salad as a guideline.Step #1

Cube six red potatoes and tried to keep them all the same size so they cook evenly.

Step #2

Add potatoes to a pot of cold water. When you start potatoes in cold water before boiling them they’ll hold their shape and texture.

Cover with water to 2 inches above potato; bring to a boil. Reduce heat, and simmer 8 minutes or until tender; drain.

Step #3

Add dressing while the potatoes are still warm.Rather than mayonnaise, I used one container of plain Stonyfield Oikos yogurt and 2 tbsp of Dijon mustard.

Step #4

Add additional flavors and ingredients to customize your potato salad. I added four sliced scallions and 1 tsp of cayenne pepper.

Then I mixed the potatoes in and popped them in the freezer for a bit to cool off. The fridge would be the preferred way of cooling but I didn’t leave enough time to put them in there :)

Side #2 was sugar snap peas. With 1 tbsp of butter and two cloves of garlic. I put the snap peas on the grill the same time I put the shrimp on.

The shrimp took ~ 3 minutes per side, so the snap peas cooked for ~ 6 minutes.

All together now! Succulent island herb shrimp. Buttery and crunchy snap peas. And creamy potato salad. DEE licious! Grilling in the summer time is the best!

Except for days like today when it’s 100 degrees out and we have been warned NOT to go outside :)

Q for U-

What’s your favorite food to grill?