The Fourth of July means flags, fireworks, and of course, lots of food, and the perfect place to declare our independence from the kitchen is out here, at the grill.
The perfect dish? Like this: in a bowl, we mix together 1/2 cup apricot preserves, 1 teaspoon each of vegetable oil and soy sauce, and 1/2 teaspoon crushed red pepper. Then we thread 1 pound of peeled and de-veined large shrimp, 4 at a time (tails on), onto 6 eight-inch skewers that we pre-soaked in water.
Now, we do that so the skewers don't burn on the grill, but remember that metal skewers don't need soaking. Okay, brush the shrimp with the apricot mixture and then it goes onto a medium grill to cook for only 2 to 3 minutes per side, just until the shrimp are nice and pink. We don't want to overcook them. See! They're ready to eat in 2 to 3 minutes. The sweet preserves contrasted by the tangy soy sauce and the zesty pepper make for a taste bud-tingling sensation.
And the best part? Because they're on skewers, they're easy on the grill. Maybe serve 'em with some icy chunks of watermelon, because the spicy shrimp and the cool refreshment of the watermelon makes it the perfect go-along.
If you'd like the recipe, just send a self-addressed, stamped envelope, marked “Firecracker Shrimp,” to me, Mr. Food, back at the station, or it is a mouse-click away online for starting some of your own fireworks at the table!
We've declared our independence from the kitchen with something we can depend on for always tasting "OOH IT'S SO GOOD!!®"
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