Athletics Magazine

Back to Running & and the Perfect Summer Recipe (that I Created!)

By Brisdon @shutuprun

I am happy to announce that today I can finally walk down these without crying and cussing. It’s amazing how a staircase can become your personal walk in hell:


I can also sit on this gracefully instead of falling down on it because it hurts too much to squat. I am almost by mistake showing you my boob, but not quite.


Damn, that race on Saturday beat me up. Ken’s words, “I haven’t seen you like this since your first marathon (2009) when you waddled through the Phoenix Airport.” Okay, I didn’t waddle.

Today I was finally able to run again. My legs don’t hurt, but they are still tired. I’m trying to respect my body and take it easy on her for a bit.

That’s why I’m drinking rum and creating recipes. As you know I love to cook, but I am a recipe follower, not a recipe creator. I will say that when I was asked to create a recipe with Kenny Chesney’s new line of rum (Blue Chair Bay Rum), I agreed. You see, I am a closet Kenny Chesney junkie. Anything Kenny I will agree to.

Even dragging my kids to just a few of his concerts (2009).


Onto the recipe. Since Kenny is a fan of the island life, I thought it apropos to create a recipe with a tropical twist.

That’s how I came up with Grilled Caribbean Coconut Rum Shrimp with Lime Rice. I am not trying to be full of myself, but this recipe I invented kicked ass. I would even make it again and again. And if Kenny begged me to cook it for him, I might do that.

This is ALL you need (plus shrimp).


Grilled Caribbean Coconut Rum Shrimp:
1/4 cup olive oil
1/4 cup soy sauce
1/4 cup Blue Chair Bay Coconut Rum (the rum is not sweet at all)
Juice of one lime
2 tsp minced garlic
Dash of ground black pepper
1 pound large shrimp, peeled (about 30 shrimp)

Mix all ingredients in a bowl. Marinate in the refrigerator for 30 minutes. Thread shrimp onto skewers (about 6 shrimp per skewer). Grill on medium heat for 3-5 minutes on each side.

Lime Rice:
1 14 ounce can chicken or vegetable broth
1 cup white rice
Juice of one lime
1 tsp lime zest

In a saucepan, bring broth and rice to a boil. Reduce heat and cover. Cook for 15 to 20 minutes or until rice is tender. Toss in lime juice and zest after rice is cooked.

Prep time: 20 minutes. Total time: 40 minutes.

Putting the raw shrimp on bamboo skewers.


Grilled to perfection:


Plated up and ready to consume:


The reason I loved the shrimp so much is that it had the perfect subtle taste of coconut – not too powerful, but there enough that the flavor came through. This was seriously good. Make it. Then come back and tell me about it.

So, there you have it.  I ain’t no Julia Child, but at least I tried.

Got a favorite easy summer recipe? Share it here!

What race has made you the most sore?


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