A few years back, we took all of our children and some of their friends to Panama City for a week’s vacation. We really had a great time and enjoyed the beach. The weather was fantastic. We did, however, learn a few “family vacation” lessons while there. One: We don’t think we will do it again. Two: take more money. (Just kidding about the first one! Second one is real.)

We grilled out on the deck almost every night. There was some good food to be had, but I think two of my favorites were the margarita grilled shrimp and the grilled yellow squash that a very nice young man by the name of Jeff Smith prepared for us.

Jeff lives in Ruston, La., and was invited by my son, Bobby, to vacation with us down on the Emerald Coast. He fit into our family remarkably well. In fact, the “Tribal Council” voted him in as an adopted son. We decided that a 24-year-old who can cook couldn’t be all that bad to have in the family. I’ll have his recipe later, but first I want to talk about shrimp.

The word shrimp comes from the Middle English “shrimpe,” meaning “pygmy.” There are more than 2,000 different species of shrimp worldwide. Marine shrimp is by far the most popular seafood in the U.S. Luckily, it is available year-round. Boiled, fried or stuffed shrimp is delicious. It is high in protein and have many essential vitamins and minerals.

Deveining is really a question of aesthetics. I hate that ugly black vein, but I hate the process, also. Large shrimp are easy to devein. With a sharp knife, slit along the back and lift out the vein with the point of the knife. Most cooks don’t devein medium-sized or smaller shrimp.

Shrimp are highly perishable, so should be eaten within 24 hours of purchase or frozen. Select firm shrimp with a mild scent, avoiding any hint of the aroma of ammonia: it’s a sign the shrimp is old.

Tips:

• Don’t overcook shrimp or it becomes dry and rubbery. When boiling, the shrimp turn pink and rise to the top when done.
• Beer used for the cooking liquid gives shrimp a wonderful, slightly sweet flavor.
• If shrimp begins to smell a bit off, but are fresh from the store, they are probably still OK. Remove the smell by rubbing with baking soda, and refrigerating for about 10 minutes. Rinse thoroughly.
• Shrimp cooked in the shell has more flavor than shrimp peeled before cooking.

Kay Bona can be contacted at The Daily Record, 501-374-5103, or by e-mail at [email protected].

Margarita shrimp marinade

1/2 cup tequila

1/4 cup fresh lime

juice 1/2 cup orange juice concentrate, thawed

2 tsp. Olive oil

1-2 pounds medium shrimp, peeled

Soaked bamboo skewers

Coarse salt

Minced fresh cilantro

Lime wedges

Prepare marinade, combining ingredients in a small bowl. Place shrimp in a dish, pour marinade over them and refrigerate for 30 minutes.Fire up grill, bringing temperature to high. Drain shrimp. Skewer, avoiding crowding, about 8 shrimp per skewer.Grill for 1-1/2 to 2 minutes per side, until shrimp are opaque with lightly browned edges. When done, remove shrimp from skewers and place in serving bowl. Sprinkle lightly with coarse salt and cilantro. Serve lime wedges for squeezing.

Jeff’s grilled vegetables

6-7 med. yellow squash

2 lg. red bell peppers

1 pkg. fresh mushrooms

2 lg. sweet Vidalia onions

Tony Chachere’s creole seasoning

2 tablespoons olive oil

Wash and chunk all vegetables into bite-size pieces. In large bowl, coat all veggies with olive oil and sprinkle lightly with seasoning. On soaked bamboo skewers, spear veggies, alternating with each. Grill on hot coals until slightly browned. Serve immediately.