Summer Grillin’…had me a bla-ast!

The hubs is still on vacation this week, but we’re spending it just chillin’ and doing things that need to be done around the house.  I miss the crystaline turquoise waters of Fuerteventura already…*sigh*  There are roughly a gazillion photos of our trip on my flickr, so if you’re at all interested, feel free to click my flickr link at the right. :)   Now that we’re back home, though…the need to continue the relaxing has me at a loss in the kitchen—well, not really…I still do all my prep there, but our patio and grill have become the new gathering place for us…let me share with you a simple, yet delicious meal we made yesterday:

grilled lunch

The Menu:

-garlic grilled mushrooms
-potato packets
-veggie kebabs
-grilled peppers
-marinated shrimp skewers

I’ll begin with the shrimp, since that is the component that requires the most prep time.

Marinated Shrimp Skewers



2 pounds (1 kilo) whole shrimp, cleaned and deveined
3 cloves garlic, minced
2-3 mini cayennes (dried, or a sprinkle of ground)
1/4 cup extra virgin olive oil (about)
1/4 cup chopped flatleaf parsley
salt and pepper to taste
lemon to serve


Combine all ingredients (except salt) and marinate about 1 hour (I find that salting the shrimp beforehand produces rubbery results, it’s best to wait until just before serving).
Thread onto skewers.
Grill over hot coals until the shrimp is opaque (the exact time will depend on the size of your shrimp, but roughly 2-3 minutes per side).
Season with salt.
Serve with lemon wedges.

Next, onto the mushrooms:


Grilled Garlic Mushrooms:


10-15 mushrooms, cleaned and sliced
3 cloves garlic, minced
1/4 cup butter, in small bits
salt and freshly cracked pepper


You’ll need a grill-proof dish, or alternatively, you could prepare these in foil packets (I use a glazed clay dish).
Layer mushrooms and butter bits, seasoning each layer with salt and cracked black pepper.
Cover dish with foil.
Grill over low coals about 20 minutes, or until cooked through, stirring occasionally.
***note…I didn’t think of this this time, but these would have been even better sprinkled with a bit or grated parmesan and chopped parsley at the end.

Now the potatoes:


These require the longest cook time on the grill, so that is something to keep in mind beforehand.

Grilled Potato Packets:


4-5 potatoes, diced
1 medium onion, chopped
2-3 cloves garlic, minced
2-3 tablespoons extra virgin olive oil
2-3 tablespoons butter, in bits
1 teaspoon chicken flavored boullion granules (or vegetable…be sure your brand is gluten free if you are cooking gf)
salt and cracked black pepper
chopped parsley


Stir together all ingredients in a medium sized bowl.
Tear off 4 large-ish pieces of heavy duty foil.
Distribute the potatoes equally along one edge of the foil, leaving room at the edges for folding.
Fold half of the foil over potatoes, and seal packets by rolling up each open edge and pressing it closed.
Grill over medium coals for about 45 minutes, turning occasionally.
Be careful when opening packets, they’ll have steam to let off! ;)

Moving along to the vegetable kebabs…

veggie kebabs

Grilled Veggie Kebabs:


2 zucchini, washed, stemmed and sliced
12 cherry tomatoes
2 tablespoons extra virgin olive oil
chopped basil
garlic powder to taste
salt and cracked black pepper to taste


Combine olive oil, basil and seasonings.
Toss zucchini and tomatoes in the “sauce.”
Thread onto skewers.
Grill over medium coals about 10-15 minutes, until browned, yet still al dente.

15 Responses to “Summer Grillin’…had me a bla-ast!”

  1. Hey Nik! The grilled food looks fabulous! We are going camping with Mom and Dad next week and I have now decided that we need to make shrimp kabobs! I checked out all of your vacation picks on flickr and they look great, I bet is was just gorgeous! Love ya…Sis Sara

  2. Hi kiddo! :) The kebobs rocked….seriously—so easy and yummy. ps…watch your mail! ;) Oh! And Fuerteventura? My Gawd…we have to plan a family reunion there…you and Brian with the kids, Mom and Dad….It *is* heaven on earth. :) Love you, too!

  3. I will try to take lots of pics when we are on vacation next week so you can see the girls. Lauren is growing like a weed and Megan is as energetic as ever!

  4. Yes!!! Doooo!!!! Mom said she got her hair cut…I have to see! :)

  5. Now I know what we will be having for dinner. There is a little stand on the way to town where I can get fresh Gulf shrimp. A little further down the road is the crazy veggy lady and her stand. I am thinking some yummy grilled shrimp, Silver Queen corn and some little red potatoes….

  6. This looks absolutely delightful and healthy! Beautiful Food, Nikki!

  7. Mmm, I certainly understand the continuing allure of laid-back vacation days! your grill is indeed a fine homage to such relaxed ways.

    Did I mention that everything, particularly the shrimp skewers, look utterly fantastic!

  8. For the Love…corn! Ok, now I’m envious! We can’t get decent sweet corn here…not on the cob, anyway! Wah! I could cry thinking of the Minnesota farmers’ markets and their sweet delicious corn! :)

    Thank you so much, Jenn! :)

    Hey S’kat…yeah…vacation (say that in Homer Simpson’s “potato chips” voice lmao). Thank you for stopping by and for your kind comments! :)

  9. Greetings, 1st time viewing your blog and this latest array is a summer BBQ dream!

    I’ll be checking you out more often!

  10. Hello Peter! Nice to “meet” you! Thanks! :)

  11. “I just came across your blog and wanted to drop you a note telling you how impressed I was with the information you have posted here. I also have a web site about cooking so I know what I’m talking about when I say your site is top-notch! Keep up the great work, you are providing a great resource on the Internet here!”

  12. [...] For many, Fourth of July cookouts and picnics are all about the barbecue, and pork ribs are a perennial favorite. If you like to use soft drinks in barbecue sauce, Kim of A Yankee in a Southern Kitchen made some luscious sticky Coca-Cola glazed baby back ribs and Lisa of Homesick Texan shared her recipe for Dr. Pepper ribs. For ribs with a variety of flavors, try the addictive Korean cut short ribs (kalbi) from White on Rice Couple, the Argentian short ribs with chimmichurri from Rebecca at From Argentina Wth Love, or the spicy sweet Aleppo Chili Pork Ribs with Peach and Lime at The Hungry Mouse. If you crave chicken on the grill, there’s the harissa-marinated grilled chicken from Alice Q. Foodie or some beer and garlic marinated chicken and sausage kebabs from Cafe Lynnylu. For seafood lovers serve Kalyn’s Herb-Encrusted Grilled Salmon or Canary’s Girl’s garlic and cayenne marinated shrimp skewers. [...]

  13. Hey Nikki,
    Love your site!
    Where are you that you can’t get sweet corn?
    Ithaca NY here, and got my first local corn of the season yesterday…I’ll be pretty much on a corn diet till it’s gone!

  14. Thank you, Chris! We live in the Canary Islands…and the sweet corn is just NOT the same. I grew up in Minnesota, where the sweet corn is the real deal. LOL I envy your corn diet. I totally would, too.

  15. […] Recipe and Photo: Canary Girl […]

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