Summer is a great time to entertain. You can receive your guests outside and you can use your grill instead of using your oven or your stove. But what to cook? “Hamburger, steaks and brats…” would be what my husband wish to eat every time. But I like variety so this is not what we had last Sunday when my brother-in-law came for dinner. I had purchased those jumbo shrimps at the beach, and this is what we were going to have  as well as brats for you know who;-)

The menu was fairly easy and really quick to fix:

White wine and thyme marinated shrimps on the grill with fingerling potatoes, tomates provencales, grilled asparagus, and corn on the cobb.

Ingredients for 8: 2 lbs of jumbo or large shrimps deveined and peeled, 2 bags of fingerling potatoes, 8 kernels of corns, 1 cup of white wine, 4 Tbsp of fresh thyme chopped, olive oil, salt and pepper to taste.

First you want to marinate the shrimps for a few hours. Place the shrimps in a ziploc bag, and add 2 tbsp of chopped thyme, 1 cup of white wine, 2-3 Tbsp of olive oil. Set aside.

When your quests have arrived and you are ready to eat. Turn on your grill to high heat . While the grill is reaching its temperature. You will cook the fingerling potatoes. We want to cut down the cooking time so we will microwave the potatoes so as to cook them before roasting them. Place the potatoes in the large round flexipan, cover with the octogonal silpat and microwave for 5 minutes. When it is done, place the potatoes in a large bowl, and add 3 tbsp of olive oil and thyme. Mix well so that the potatoes are well coated with the oil and  herbs. Empty the potatoes on a large silform, add  salt and pepper on them, and cook in oven for 15-20 minutes in a warm oven at 425. While the potatoes are cooking, stir them every 5 to 8 minutes to make sure they roast evenly.

While the potatoes are cooking in the oven, skewer the shrimps onto a wooden stick that you would have previously soaked in water. Sprinkle salt and pepper and set aside.

Then prepare the corn. Cook the corn  in the round flexiform also for 5 minutes in the microwave and set aside until you are ready to cook the shrimps.

When the grill has reached its temperature and the potatoes are about done, cook the shrimps and the corn on the grill for 2-4  minutes on each side on high heat. Et voila!!!

I hope you will try! It is yummy and effortless!

Bon Appetit and Happy Cooking!!!