Grill Thou Art Mine Enemy

Wednesday Menu: Lunch: Chicken Mac & Cheese and Apple and Orange Slices Dinner: Spicy Cajun Shrimp Kabobs, Rice and Broccoli

I have a hate-hate relationship with the grill at the fraternity. I hate it, and it spews smoke in my face and catches on fire. I have begged, pleaded, whined and cried about this grill to anyone who will listen. Unfortunately, no one listens. I am, after all, only the chef and a girl. What do I know about grills? Well, I know that I hate this one. And much to my chagrin, the boys at the fraternity love grilled food. So much so, that it is a requirement of the job that every Wednesday be grill day. This means every Wednesday afternoon I must face the beast, that pint-sized dragon that haunts my nightmares and burns the food.

Grill battle must begin much earlier than normal food prep because it is so temperamental. Normally I mosey away from my computer and facebook stalking around 2, but on grill days I generally start prep right after I serve lunch at 10:30am (that’s when the guys want lunch served, it’s weird , I know). To make matters worse, I made kabobs today. I don’t know what goes through my head sometimes when I’m planning meals… Shrimp kabobs, honestly! Do you know how long it takes to fill 120 kabobs with marinated shrimp and bell peppers? It took me an hour and a half. Then I had to grill them… Two hours and a few burnt shrimp later (the grate fell into the flames for no apparent reason) the main dish was done and it was time to move on to the sides. Thus ends the saga of the shrimp. Did I mention that I don’t like shrimp…?

Spicy Cajun Shrimp Kabobs
Serves 40
(Note: This recipe is also excellent with chicken in case you don’t like shrimp)

12 lbs large Tail-On Shrimp, deveined
5 cups Olive Oil
5 cups Lemon Juice
½ cup Cajun Seasoning
20 Green Bell Peppers, cut into bite-sized pieces
3 cups Butter, melted
½ cup Tabasco Sauce

Mix together oil, lemon juice, and seasoning. Pour over shrimp, cover and refrigerate for at least 3 hours.
Remove from marinade and put on skewers alternating shrimp and peppers. Mix together butter and Tabasco Sauce. Brush kabobs with butter mix and grill until shrimp are pink.