Last month, we made a quick weekend trip up north to see the folks and spend some time on the lake I grew up on. As always, my mother put on quite a feast with each meal opportunity. The perfect weather lent itself well to grilling out, as we helped shuck corn and baste ribs without having to move from our lawn chair seats.
Dinner consisted of ribs, grilled shrimp with a mint pesto and a watermelon salsa. Let's break it down:
The ribs were easy enough, with a simple BBQ sauce slathered on top.
Now, unfortunately it was not the BBQ sauce I would receive later that evening as a birthday gift! Made with Wisconsin's own Spotted Cow, just for the husband, this "BrewBQ!"
The shrimp were de-veined, de-tailed and skewered before taking their turn with a few minutes on the grill. There are several variations of mint pesto on the world wide web, this Bobby Flay one features a lemony zest and flavor that is never too heavy on the basil.
1 cup fresh mint leaves
1/2 cup fresh parsley leaves
1 small shallot, finely chopped
2 Tbs pine nuts, toasted
2 Tbs grated Romano cheese
1 tsp lemon zest
1 cup olive oil
Salt and pepper to taste
Combine mint through lemon zest in food processor and pulse until smooth. Add olive oil while machine is running until smooth. Season with salt and pepper.
The watermelon salsa was a refreshing something on the side. Diced watermelon, cucumber, cilantro and red onion mixed with a bit of lemon juice was all it took. She also added in a little diced red pepper for added color and flavor.
Cut to a week later and us needing a meal idea as we hosted Bob's family for the Fourth. Hey, what about grilled shrimp with a mint pesto? And a side of watermelon salsa? How original! I had not grabbed the actual recipes my mother used, but a few internet searches and our foggy memory sufficed to recreate as best we could!
I briefly mentioned my birthday so I better not forget about the cake! Mom had made a two-decker strawberry and cream filled confection.
Bob snaps a stealthy pic of the birthday girl: