I tried to drum up inspiration by asking my dad what his favorite dish is. His answer? Cheesesteaks. Duh. I knew that, I didn't even have to ask. I mean, the man went to Key West and still ordered a cheesesteak when we went out to dinner. But I'm not about to go posting a cheesesteak recipe on here, because well..that just doesn't make sense for my Pescatarian ways.
So, whatever, I decided to stick to something I can grill. Because every man loves to grill. It's like a pathway to manhood. Or something. I don't know. I do know that these Coconut and Lime Grilled Shrimp Skewers were absolutely delicious and I would make them again and again and again. I bought Coconut Balsamic Vinegar from The Ancient Olive in Delray while I was on the Taste Atlantic Ave culinary tour and I've been dreaming about ways to use it ever since. Coconut and lime is a perfect flavor combination for summer recipes, especially for shrimp. And yes, I sang "Put the Lime in the Coconut" as I was marinating the shrimp. Don't judge. You'd do it too.
Thanks to Susan from The Girl in the Little Red Kitchen for hosting our Father's Day-inspired "Man Food" Sunday Supper Event. Let's all celebrate the wonderful men in our lives. I don't know about you, but my dad has always been my best friend. I've never felt as much love and support from anyone else in my life as I have from my dad. He's the greatest. I wish I could fly home to NJ for the day, cook him a cheesesteak on the new grill he bought, and celebrate Father's Day the only way a true Daddy's Girl should: hanging out with her dad.
But alas, I am not in NJ cooking for him. I'm here, in Florida, celebrating him and all the other great dads out there with my Sunday Supper family.
Coconut and Lime Grilled Shrimp Skewers
1 lb uncooked shrimp, shell on
Juice of 1 lime1/4 cup coconut balsamic vinegar
2 tbsp chopped cilantro
1 red bell pepper, medium diced
1 yellow bell pepper, medium diced
wooden skewers
In a medium bowl, combine shrimp with lime juice, balsamic vinegar and cilantro and mix well. Cover and refrigerate for about 30 minutes to allow shrimp to marinate. The acidity from the lime juice will start to cook the shrimp.
Arrange shrimp, red and yellow peppers on skewers and get ready to grill. This is the part where you hand off the skewers to the man of the house and let them go to town. I don't know anything about grilling, so I'm not going to pretend I know this part of the recipe. After I skewered the shrimp, I didn't see them again until they were cooked and ready to be eaten. This is "man food" so it's only right that you let the men actually cook the food...
My #SundaySupper friends and I are celebrating our fathers today with a whole menu full of #ManFood. Check 'em out!
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