Of the many traditions taking a back seat this summer, thankfully, backyard (or balcony) grilling doesn't have to be one of them. Sure, we may not be having the entire neighborhood or extended family over, but there's no reason not to fire up the grill and invite a couple of friends to come by for some socially distanced fun over easy and decadent bites.
Shrimp & Guacamole Bites
I serve these crazy yummy and insanely easy morsels at parties (and to my family) all the time. They are truly one of my favorite in-a-hurry appetizers or snacks, and they're always a huge hit. They look so elegant that people often comment that I must have spent a lot of time making them. In fact, they come together in minutes.
- 12 large shrimp (preferably wild caught)
- 1 teaspoon olive oil
- 1/2 teaspoon salt-free Mexican or Southwest seasoning
- 1/16 teaspoon sea salt or to taste
- 1 medium English cucumber
- 6 tablespoons prepared guacamole (look for a natural one that is as light as possible and without a lot of sodium)
Preheat a grill to high.
Peel all but the tail off the shell off the shrimp and devein by cutting a slit down the back and then running under cold water. Dry well with paper towels. Add the shrimp to a small bowl and toss them in the olive oil, seasoning and salt. Place them side by side on the grill so they do not touch. Grill until they are no longer translucent, about one minute per side.
Meanwhile, run the tines of a fork from one end of the cucumber to the other in a straight line, tearing into the skin slightly to score it (when it's cut you'll have a cool pattern; visit devinalexander.com/diabetes for a video demonstration). Rotate the cucumber and repeat running the fork down the length of the cucumber, keeping the score marks close together, to create a visible pattern. Repeat all the way around the cucumber. Cut the end from the cucumber on a slight diagonal and discard it. Then, cut 12 (about 1/4-inch thick, not thicker) cucumber slices on a slight diagonal (to yield about 6 ounces of cucumber slices total). Reserve any remaining cucumber for another recipe.
Place the cucumber slices side by side on a serving platter. Add 1/2 tablespoon of the guacamole to the center of each slice. Place one shrimp on each so that it's standing up with the tail nearly at the top. Enjoy immediately.
Makes 4 servings. Each (3 piece serving) has: 90 calories, 4 g fat, 0.5 g saturated fat, 0 g trans fat, 65 mg cholesterol, 160 mg sodium, 150 mg potassium, 4 g carbohydrate, 2 g fiber, 1 g sugars, 10 g protein, 95 mg phosphorus
Recipe compliments of Devin Alexander from You Can Have It! copyright 2018.
Pesto Margarita Portobello Burger
Mushrooms are like sponges; when they're run under water, they soak it up, losing much of their flavor. So instead of washing the Portobello mushroom in this recipe (or any other), use a mushroom brush to clean it with just a touch of water. You can use a damp paper towel if you don't have this type of brush on hand.