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Honey Ginger Grilled Shrimp with Dandelion Ale

26 May, 2014 by Sloane 2 Comments

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I can’t believe I managed to write 3 posts last week! Crazy right! And I have three more of this week, too. I also have lots of recipes to share that I’ve already tested and photographed. We’ll see how long this motivation last.

I wanted to create a recipe to wrap up our trip to the Georgia Coast. When I think of the coast of Georgia, I always think of Shrimp, and I had to incorporate the Balsamic I purchased.

Do you remember me telling you about that amazing Honey Ginger Balsamic Vinegar I bought in St. Augustine? I could not wait to get home and make something with it. After two weeks of traveling and eating unhealthy, I was ready to go back to eating “semi-healthy” again. I got use to eating heavy meals, lunch time beers, and afternoon naps. Last week, at work, was rough without my daily nap.

Monday, I went to the grocery store and stocked up on veggies. My body needed less fried food and more fresh stuff.

Huck LOVES shrimp. I’ll ask him what he would like for dinner, and 99% of the time, it’s shrimp or tacos. At one point, we thought he was allergic to shrimp. He broke out from head to toe in hives after eating shrimp a few years ago. You can develop an allergy to shell fish, and when I told him this, he almost cried. I actually think he did cry. “There’s no point in living without shrimp!” My hubby is a tad dramatic at times!

A few weeks later, I purchased a bottle of liquid Benadryl, and he ate a few shrimps with dinner. Nothing happened and he was trilled! Life was worth living again.

Now back to the recipe. I combined the Balsamic Vinegar with the Dandelion Ale from Magic Hat, and Garlic infused Extra Virgin Olive Oil,. I soaked fresh Garlic in EVOO, attempting to recreate the mixture I tried when buying the Vinegar. I’d have to say, mine was WAY better.

I’m sure most of you do not have Honey Ginger Balsamic in your pantry, but it’s easy to make your own flavored vinegar. I found White Balsamic Vinegar at Publix for only $3.99. You can add fresh ginger and honey to create your own, homemade, favored vinegar. And trust me, this option is WAY cheaper than the bottle I bought. {See below for recipe}

{Huck had to add Bacon, of course!}

I’ll be back with a recap from our trip to New Orleans and visit with my Grandmother plus a couple Cajun recipes. You’re not going to want to miss them… Trust me!!!

Memorial Day

Thank you to all my family and friends that have served or currently serving in the military.

I hope everyone has a great, safe, Memorial Day.

Honey Ginger Grilled Shrimp with Dandelion Ale

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Ingredients

  • VINAIGRETTE AND MARINATED
  • 1/2 cup Extra Virgin Olive Oil
  • 1-2 clove Garlic (Smashed)
  • 1/4 cup Honey Ginger Balsamic Vinegar (See Below for Homemade Option)
  • 1/2 cup Wheat Beer (A fruit beer would be best)
  • Salt and Beer (To Taste)
  • 1/2- 1 tablespoon Fresh Lemon Juice
  • GRILLED SHRIMP
  • 1lb Fresh Shrimp (Shelled and Deveined)
  • GRILLED CORN
  • 2 Ears Fresh Corn (Shucked)
  • SALAD
  • 8oz Mixed Greens (Spinach, Arugula, Romaine, Endive etc.)
  • 1 cup Cherry Tomatoes

Directions

VINAIGRETTE AND MARINATED:

Combined Olive Oil and Garlic in a container with a screw on top. Allow to infuse for 15 minutes {the longer the better, though}.

Add the additional ingredients to container, screw on lid, and shake to combined.

{Leftover dressing is good for a few days, but do not place in the refrigerator. I made this mistake the first time I made this dressing.}
GRILLED CORN:

Soak whole corn cob {with husk still on} in a sink full of water for 10 minutes. Removed from sink and cook in microwave for 4 minutes. Remove husk and silk. Brush lightly with Olive Oil, Salt and Pepper and place on preheated grill pan searing on all sides.

Once done, cut corn off of cob.
GRILLED SHRIMP:

Add half of the Honey Ginger Vinaigrette and shrimp to a large Ziploc bag. Fully coat the Shrimp and allow to marinate for 30 minutes in the refrigerator.

Preheat grill pan and spray with nonstick cooking spray. Remove shrimp from marinated to remove excess liquid and add to hot pan. Cook for 1-3 minutes or until pink {depends on size}. Flip and cook an additional 1-2 minutes. Remove from pan.
SALAD:

Add lettuce to a large bowl. Drizzle desired amount of vinaigrette over greens and combined. Top with Grilled Shrimp, Corn, and Cherry Tomatoes.

Serve and Enjoy!
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Homemade Honey Ginger Balsamic Vinegar

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Ingredients

  • 1 teaspoon Fresh Ginger (Grated)
  • 1/2 tablespoon Honey
  • 1/4 cup White Balsamic Vinegar

Directions

Combined all ingredients and allow to marinate for up to 24 hours.
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Filed Under: Beer, Beer Recipes, Dips/Spreads/Sauces/Dressing, Salads, Wheat Tagged With: beer vinaigrette, dandelion ale, Grilled Corn, grilled shrimp, homemade vinaigrette, hone ginger, magic hat

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Comments

  1. Dianna says

    27 May, 2014 at 1:44 PM

    Hooray for a boost in productivity! These look really yummy. I am a sucker for those flavored oil and balsamic shops, but you’re right, a lot of times you can make an even better version at home for a lot less money. I love shrimp, too, and I might shed a tear if I became suddenly allergic. ;) I miss you guys! Hope we get to catch up soon.

    Reply
    • Sloane says

      27 May, 2014 at 8:37 PM

      I would cry too. When was the last time we seen you guys? Way too long again is all I know!!

      Reply

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Hi. I'm Sloane. I'm a Food and Beer Blogger in South Florida. I'm married and have two furry children. Life Food and Beer follows me as I explore the world eating and drinking along the way.

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