Fishhound Magazine 010 | Page 25

Food&Drink Grilled peel & Eat shrimp summer lovin’.... By now the hot summer sun is in full effect and there’s nothing more refreshing than a cold beer on a sweltering August afternoon. Not only do I love to drink my beer, I also think it’s a great ingredient to add to your favorite grilled meats. Allagash White is top on my list for favorite Summer Brews, this Belgian Wit Beer is light and fruity with subtle notes of coriander and orange peel. One of the most refreshing ways to sip all day and not fall on the floor before dinner- is to take your brew and turn it into the adult version of the lemonade stand, aka the Shandy, mix equal Parts Beer + Ginger Ale and a splash of fresh lemonade. Now that your still standing by supper time… what goes well with your new BFF Shandy? Shrimp of course. You know the drill… Fire up that grill, and lets get cooking. What You Need: • 1/2 cup thinly sliced green onion, divided Special Equipment: Wooden skewers, soaked in beer for 1 hour. In large bowl, mix together the paprika, chili powder, brown sugar, cumin, garlic, ginger, canola oil, S+P and beer. Toss the shrimp in the bowl, incorporate ingredients well, cover and let marinate for 20 minutes. Heat your grill to high. Skewer 1/2 the shrimp and place on a grill, cook 3 to 4 minutes. Remove from grill and transfer to a large platter or turnout onto brown paper bags. Repeat process until all shrimp have been cooked. Garnish platter with sliced green onions and lime wedges. Serve with a refreshing beer. • 1/4 cup Smoked Sweet Paprika • 2 Tablespoons Chili Powder • 3 Tablespoons Light Brown Sugar • 2 Teaspoons Ground Cumin • 3 Tablespoons Canola Oil words by // • 2 Teaspoons Sea Salt Nikki Martin • 1 Teaspoon Ground Black Pepper Food Network Star • 2 Pounds (21 to 24 count) Large Shrimp, shell on. • 6 Cloves Coarsely Chopped Fresh Garlic • 2 Tablespoons Minced Fresh Ginger www.facebook.com/NikkiMartinOfficial • 2 Limes for Garnish @MzNikkiMartin • 1 Bottle/Can Summer Beer (Allagash White or Blue Moon) @GrillNextDoor Fishhound Mag | Page 24