Labor Day is always bitter sweet. It offers time to sit back and relish in our hard work (and a good excuse to barbecue of course). Historically, Labor Day was established as a yearly national tribute to the contributions workers have made to the strength, prosperity, and well-being of our country.
Labor Day also signifies the end of a fabulous summer season (bitter) but the beginning of a beautiful fall (sweet). The diminishing long days (bitter) but full baskets of garden harvests (sweet). The bitter sweet list goes on and on.
This year, we had a fabulous season of Table to the Farm Garden Dinners…see for yourself.
As our garden baskets are overflowing, we wanted to share an amazing Grill Recipe from Executive Chef Josh Tomson:
1lb White Shrimp Shell-on, thawed
5 Cedar wraps/ cedar papers
2 Tablespoons of olive oil
6 Tablespoons Sriracha
2 cloves minced garlic
1 bunch fresh Thai Basil
Cilantro Lime Butter:
8 ounces grass-fed butter, at room temperature
1/4 cup chopped cilantro leaves
1 lime, zested and juiced
1 teaspoons kosher salt
3/4 teaspoon cayenne pepper
Put the butter in a mixing bowl and, using a rubber spatula, mix in the cilantro, lime zest, lime juice, salt and cayenne. Use immediately or refrigerate.
Soak. Soak the cedar wraps/ cedar papers in water for 5-10 minutes.
Prep. Mix olive oil with Sriracha until it has an even consistency, add garlic. Toss shrimp in the garlic, Sriracha and oil sauce.
Add three or four shrimp and some Thai Basil to each cedar wrap. Preheat the grill to 400ºF. Add cedar wraps to the grill. Grill the cedar wraps for between 7-10 minutes, or until they are pink and cooked through. Top with cilantro lime butter.
Serve shrimp with grilled lime and enjoy.
Now- sit back and enjoy!
Happy Labor Day from The Lodge at Woodloch