Joe's Simple Balsamic Vinaigrette

Would you end buying non-fresh, sugar filled salad dressing already? I can drink Balsamic Vinegar straight. It is so good. I think between this dressing or a Caesar salad, who needs anything else? I hear the debates rumbling already. You'll literally need six ingredients. You can make this on demand. You can make in large quantities. What's not to like about homemade? And once you see how quick it is, you'll be kicking yourself in the ass for ever spending hard earned money for poison in a bottle. Here it is.. (I had to fill in a little of the white space in an effort to keep your attention)

What you'll need:

1/2 cup extra virgin olive oil

1/2 cup of balsamic vinegar (quality balsamic vinegar makes a difference folks)

1 garlic clove chopped fine and pressed to make a paste

1 tsp dry mustard powder (I use Coleman's)

Salt and pepper to taste

In a small bowl, whisk together the oil, vinegar, garlic and mustard powder. Adjust the flavor with salt and pepper (tri -blend pepper is my favorite in this). Refrigerate until you're ready to serve. Make less or more depending upon the amount of people you're serving. 

Garlic, Chile & Lemon Grilled Shrimp

It's never too late in the year to make grilled shrimp! You'll marinate for two or three hours, so prepare in advance. I serve this with a simple spring mix and spinach salad with a homemade balsamic vinaigrette (recipe to follow) drizzled over the top. Other great ideas at the end.

What you'll need:
15 - 20 large raw shrimp, shelled and deveined (tail left on)
2 cloves garlic, peeled
2 red chiles or other pepper (I've used serrano peppers) seeded and chopped fine
1/2 tsp sweet authentic Hungarian Paprika
1/4 tsp lemon juice
1-inch piece of fresh gingerroot, peeled
4 - 6 tbsp olive oil
Sea salt and pepper

Pound the garlic, chiles, paprika, lemon juice and ginger together using a mortar and pestle, or if you're like me, I use a blender. Gradually add the oil until you get a thin paste. Season with salt and pepper.

Line a baking tray with wax paper and put the shrimp in the center. Pour the above paste onto the shrimp and work in with your hands to fully coat. Toss the tray into the refrigerator for about two to three hours to let all of that flavor get sucked in.

Fire up a hot grill - using an electric grill is ok. The key is to cook for 4-6 minutes (time based on the temp of your fire) , turning half way through or so. Do not overcook the shrimp. Depending on how hot your grill is, they may cook quicker. Shrimp turn pink and feel slightly firm to the touch when they're done.

Serve these bad boys immediately - we hate cold shrimp here at Caffeine. Serve with a flavored vinaigrette, sour cream or tomato salsa.. Or just by themselves.. They are so good, a touch of salt is all I need with a nice salad.