We were feeling summery tonight, so large, meaty seafood with a citrusy-spicy seasoning seemed just right. We marinated our plump U10 shrimp for about half an hour with canola oil and Caribbean Calypso Seasoning from The Spice House. This is an awesome blend of citrus flavors, and those accents that say ‘Caribbean’ – like nutmeg, and cayenne (looking forward to trying it out on other meats…). Very fresh and flavourful, helping to bring out the sweetness of the shrimp.
We grilled up the shrimp in about four minutes on the TEC grill. We paired it with a homemade Greek Salad with a simple red wine vinegar and olive oil dressing, served in our awesome, handcrafted maple Stinson Studios salad bowl (gorgeous to look at – and we believe makes salads taste better.)
