Nowadays it’s easy to forget that there are great recipes in printed magazines. In the new Food & Wine, there’s a “Quick & Easy” grilling section, and the recipes looked as if they might actually be “quick and easy”. For our post-Monaco / pre-Hamptons trim down, these dishes are right up our alley.
On a lazy Saturday afternoon, we tested out two recipes: the Baja-style rosemary chicken skewers and the garlicky grilled shrimp. The verdict? Both were good, but with a few tweaks they will be absolutely amazing for our next dinner party.
Baja-Style Rosemary Chicken Skewers
The rosemary is pretty overpowering so a little goes a long way. The recipe recommends chicken thighs, but we prefer chicken breasts. The meat will still be light and juicy, just make sure not to overcook it. Might try this marinade on split chicken breasts on the bone – a little longer cooking time but probably amazing results. 
Garlicky Grilled Shrimp
The recipe says to marinate for 15 mins. which wasn’t enough time to infuse the garlic flavor. 1-2 hours would be better. If you are using an indoor grill pan, no need to baste. The extra liquid steams the shrimp and you won’t get the charred grill marks. Sprinkle with sea salt and lime juice before serving.
