indoor grilled shrimp

          when i was out running this morning, shakespeare's sonnet 18 met me in the sprouting stems of the forsythia, dogwood, and redbud trees . . . those darling buds. stride after stride, the birds serenaded me, and the sun marched up the sky with the confidence to drive back the murky, drafty days of winter. when i got back to the house i muscled down my big fat shakespeare book from the shelf in the living room (i have to use both arms to lift it) i found sonnet 18 and submerged myself in the familiar lines . . . spring time, summer time, beauty, love, and warmer days. every winter is the winter of my discontent and i am so happy to see this one go.

Shall I compare thee to a summer's day?
Thou art more lovely and more temperate;
Rough winds do shake the darling buds of May,
And summer's lease hath all too short a date;
Sometime too hot the eye of heaven shines,
And often is his gold complexion dimm'd;
And every fair from fair sometime declines,
By chance or nature's changing course untrimm'd;
But thy eternal summer shall not fade,
Nor lose possession of that fair thou ow'st;
Nor shall Death brag thou wander'st in his shade,
When in eternal lines to time thou grow'st:
So long as men can breathe or eyes can see,
So long lives this, and this gives life to thee.

                                                  –William Shakespeare


         now come longer days, sunny skies, and those evenings to send jim out to cook something for me on the grill. i miss smoky-hissing-hot-off-the-grill-food during winter, so out of necessity i have come up with a few dishes to make in the oven that could actually fool you into believing that i used the grill instead. indoor grilled shrimp is one of them. try making these seared skewers when the weather has your grill under a deluge, or when the tank is empty of propane. they're piquant, spicy and smoky from the sizzle of the cast iron, and now you can have a grilled dish no matter the weather.
ingredients (serves 4)
• 1 lb. of peeled, de-veined shrimp
for the marinade
• juice of one lemon
• 3 bulbs of minced garlic
• 1/3 cup of safflower oil or other high heat oil
• 1/2 cup of white wine
• 1/4 cup of water
• chili flakes
• kosher salt and cracked pepper
• minced cilantro for garnish
1. rinse the shrimp with cold water in a colander.
2. whisk together all of the ingredients in a large glass bowl.
3. add the shrimp to the bowl and marinate it for 15-20 minutes.
4. meanwhile, put a dry cast iron griddle onto a rack in the oven that is raised to about 6 inches from the top, and set the oven to broil.
5. rub the skewers with safflower oil and spear 5-6 shrimp per skewer. give each skewer a healthy dusting of cracked pepper.
7. pour the leftover marinade into a saucepan, and heat until boiling. lower the heat to a simmer and let it reduce by 1/2.
8. carefully set the skewers onto the preheated griddle and close the oven door.
9. after about 2 min. turn the skewers with a pair of tongs or an oven mitt.
10. let them broil another couple of minutes until they turn opaque.
11. set 2-3 skewers onto each plate, spoon them with the reduction and garnish with cilantro.

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