Summer is coming. It is gradually getting hot outside these days, which means grill season already starts!
Our favorite grills are shrimps, scallops, skewed lamb/ beef and steak.
Texas is famous for its seafood, thanks to its long coast line and location right next to Mexican gulf. The shrimps and scallops here are one of the best I have ever had so far. I used to live in Virginia and Michigan. I thought I had some good seafood there before. After I moved to Texas, my eyes are open to more and better quality seafood here.
10 jumbo shrimps
10 slices of bacon
freshly ground black pepper
salt to taste
Thaw the shrimps in fridge. Sprinkle with black pepper and salt.
There were 8 in the plate, and I added 2 more after I took the photo.
Peel the shrimps. Wrap each shrimp with a slice of bacon, secured with a bamboo skewer
Meanwhile, I prepared some skewed lamb too.
We always use lamb shoulder for grill. It is juicier and tenderer than lamb leg or stew. They are not available in regular American grocery store. I buy mine from H-mart. Some Middle East grocery stores may sell lamb shoulder too.
Cut lamb shoulder into 1/2 inch cubes. Add salt, chopped onion, ground chili pepper, ground cumin, soy sauce, sesame seeds. Mix well. Cover with plastic wrap and refrigerate for at least 4 hours.
Skew the lamb with stainless skewers
Preheat the grill to 400F.
Brush the griddle with oil. Add bacon wrapped shrimps and skewed lamb.
Excessive dripping fat from bacons may cause the grill to flare up. Keep a close eye on the grill. Flip them frequently if necessary to prevent burning or over cooking.
Skewed lamb is becoming golden brown.
When bacon wrapped outside the scallops is golden brown and the scallops are kind of firm to touch, they are ready.
Lamb is ready too.
How good does that look? O(∩_∩)O~
Bon Appetite! O(∩_∩)O~