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Tuesday, August 28, 2012

Thank You Mia Love

Mia Love and her people were part of the parade for Santaquin Orchard Days.  Her marketing was brilliant, she handed out a flyer with information about her as a candidate on one side and a few of her favorite summer recipes on the other.  Normally I would have tossed the paper, but the recipes looked great so I hung onto it.  Tonight I finally got around to trying the recipes.  I'm not sure about her politics, but her cooking is fantastic.  I made the Grilled Garlic Shrimp and the Sweet and Tangy Coleslaw, added some roasted potatoes and we had a meal.  Tim couldn't stop raving about how amazing the meal was - he said one of the best he has ever had.  He started eating too quickly to take any pics.  If you are interested, here you go:

Grilled Garlic Shrimp
2-3 lbs jumbo shrimp, deveined and shell on
3 tbs. olive oil
2 limes
2 tbs minced garlic
1 tbs sugar
chopped cilantro
Mix all ingredients together in a large bowl.  I let mine sit for about an hour.  Grill on medium heat until pink.  Peel and eat.

Sweet and Tangy Coleslaw
1/4 cup cider vinegar
2 tbs vegetable oil (I used olive oil)
1/4 tsp celery seed
1/4 tsp pepper
1 large green cabbage cored and shredded
1/4 cup sugar
1 tsp table salt
1 large carrot, peeled and grated
2 tbs chopped fresh parsley leaves
Combine vinegar, oil, celery seed and pepper, place in freezer until it is well chilled.  Toss cabbage with sugar and salt.  Cover and cook in the microwave for one minute, stir then cook for another minute until the cabbage is beginning to wilt.  Spin the cabbage until the excess water is removed.  Toss with the oil and vinegar.  Refrigerate until chilled.


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