The Lunch Lady Cookbook
A Midsummer’s Night Dream ~ Wild Texas Gulf Coast Shrimp
Hey there boys and girls! This is The Lunch Laddy, Michael Gillan Maxwell comin’ at ya with a summer edition of The Lunch Lady Cookbook! It’s the season for running around naked in the back yard, chasing fireflies, dodging lightning bolts during thunderstorms and jumpin’ in the old swimmin’ hole (or the neighbor’s pool when they’re out of town!) And nothing says “summer” more than grillin’ & chillin’ and munchin’ on savory summer salads.
Today, the Lunch Laddy checks in with a sumptuous feast for a midsummer’s eve consisting of Wild Texas Gulf Coast Shrimp, Avocado Salad With Fresh Garden Herbs, Coleslaw and the appropriate libations and musical accompaniment.
That’s enough pussy footin’ around. Without further adieu, The Lunch Lady Cookbook is proud to present A Midsummer’s Night Dream ~ Wild Texas Gulf Coast Shrimp.
As you know, The Lunch Laddy cut his teeth hangin’ with the home girl Lunch Ladies in their respective middle school cafeterias. Although Shrimp on the Barbie ~ Hey! Get your minds out of the gutter! We’re not talking about Ken’s relationship with Barbie here! That’s what they call it Down Under. No. That’s not what I mean either. We’re talkin’ about Australia here. OK. Go ahead and snicker all you want wise guy. I know where you live!
Shrimp on the Barbie? Not!
Now, as I was saying, although Shrimp on the Barbie is not exactly a middle school cafeteria staple, The Lunch Laddy thinks it oughta be! It’s mindlessly simple and it’s good and good for ya!
Jumbo Wild Texas Gulf Coast Shrimp
Lunch Laddy Sweet Honey Sauce
Raw Honey (Tablespoon)
Olive Oil (Tablespoon Extra Virgin, if you please)
Sweet Mustard (Tablespoon)
Ground Red Pepper
How We Do It:
While the Barbie is heating up ~ again, people, minds out the gutter?
Clean and de-vein shrimp (if you just hauled it out of the Gulf, you’ll need to do this) then peel shrimp and remove tail
(might as well get this all out of the way before grilling!)
Skewer, if you’re in the mood for poking stuff with a sharp stick
Combine honey, olive oil, mustard and spices and mix briskly
Brush coating of Lunch Laddy Sweet Honey Sauce on shrimp
Place on grill
Hey! Snap out of it! Either glowing coals or turn that puppy waaay down ~ You’re not working in a foundry here ~ this requires restraint and the delicate touch of a sensitive backyard grill chef. And this is no time to get caught up in swilling brewskies! Keep an eye on these guys, turning frequently and brushing with Lunch Laddy Sweet Honey Sauce. (While you’re at it, brush some on yourself too ~ Barbie will thank you for it later!) Shrimp is done when it turns pink and sauce starts to get a little crispy. A few minutes ~ tops!
Wild Texas Gulf Coast Shrimp
Lunch Laddy Avocado Salad With Fresh Garden Herbs
Sweet Vidalia Onion
Spanish Olives w/Pimento
How We Do It:
Dice avocado, tomato, and onion
Combine with juice from lime, olives, fresh basil & chives
Toss with olive oil and feta cheese
Avocado Salad With Fresh Cut Garden Herbs
and a whole bunch of other stuff
How We Do It:
Combine bag of shredded cabbage and carrots with coleslaw sauce.
(Available in the fresh produce section of your local grocery store)
Did I mention ~ “mindlessly simple”?
Cole Slaw ~ The Cowboy Way
Corona beer ~ Ice cold with a twist of lime
The Lunch Laddy’s not usually a fruity beer guy, but this is to die for. Unless you get the lime wedged in your esophagus, then it’s to die from.
Corona With Lime ~ No ~ You can’t Just Drink One
Robert Earle Keane, Townes Van Zandt, Guy Clark, James McMurtry & Jerry Jeff Walker for that Up Against the Wall Redneck Mother Wild Texas Gulf Coast vibe.
That about does it for this summer edition of The Lunch Lady Cookbook.
This is your Lunch Laddy, Michael Gillan Maxwell signing off and reminding you all to
hang in the shade, drink plenty of cerveza & most importantly
Be Cool ~ DON”T Stay in School!