Community Corner
Grilled Shrimp Can’t be Beat
Peachtree Corners resident Donna Cosola shares her recipe for grilled shrimp and vegetables.
Donna Cosola has lived with her husband Mark in the Peachtree Corners area for the last 26 years. Their two sons Ryan and Kevin have grown up here. They’re a sports loving family with primarily tennis for Donna, golf for Mark and baseball and golf for Ryan and Kevin.
Feeding an active family can take some doing and Cosola is definitely up to the task. As do many of us, the Cosolas like to use their grill during the summer. One of the meals that they frequently enjoy gathering around the table for is grilled shrimp and vegetables. Donna says, “It’s nice for summer because you don’t have to heat up the house.” Might as well cook outside; it’s heated up already.
Cosola says for this recipe she usually cooks about nine shrimp per person but her boys never mind having more. Try this recipe to feed your hungry crowd this summer.
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Grilled Shrimp and Vegetables with Honey Glaze
Prepare 2 skewers per person
Ingredients:
large shrimp--about 8-9 per person
cherry tomatoes
zucchini
bacon--2 strips per skewer (4 per person)
½ cup honey
lemon rind
metal or wooden skewers-about 2 per person (If using wooden skewers, soak them in water for at least 30 minutes before using.)
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Prep:
Precook the bacon a little in the microwave so it will be cooked nicely when the shrimp is done. (45 seconds-1 minute depending on your microwave and quantity of bacon.)
Wrap bacon around shrimp, cherry tomatoes, and ½" slices of zucchini on skewers. First stab bacon onto skewer then weave it between vegetables and shrimp. Bacon, vegetable, bacon, shrimp, etc. The bacon snakes up and over the veggies and shrimp.
In a glass measuring cup combine ½ cup of honey and the grated rind of 2 lemons and mix well. Heat this in microwave for about 20 seconds to make it easier to baste with.
Brush honey mix over skewers and cook on grill for about 5 minutes, depending on the size of the shrimp.
Donna likes to serve this with a garden salad and brown rice. She says that she also adds some French bread for the boys, “to help fill up their hollow legs.”