Memorial Day, as a kid, marked the official start of summer. School was out, the weather was almost hot enough to go swimming--after we finished picking and cleaning whatever vegetables were ripe in the garden and other chores left for us--, and we were free to roam. Our summer break was less than 3 months, but it seemed like forever when I was that age.

This year, as we're slowly emerging from pandemic isolation, I don't have much planned for the holiday weekend. It's going to be hot and sunny, though, so there will definitely be some grilling going on at least one day.

I had grilling in mind when I selected this week's recipes: An easy, crazy-delicious grilled shrimp skewer that can be eaten straight up, served over pasta or in a taco, or, if steak is on your menu, alongside that for surf & turf. I've linked the ever-popular "Best Damn Chicken I Ever Ate" from Chef Paul Prudhomme, and an easy but oh-so-tasty recipe for baby back ribs. Enjoy the recipes below, stay safe and healthy, and, as always, let me know what's on your mind. 

Best regards,

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

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In the Mail:

Grilled Garlicky Shrimp

This is an easy recipe that greatly benefits from an hour-long marinade in the fridge. They'll grill in just a few minutes; eat them straight up, stuff them in a taco with your favorite salsa, or grill them quickly while your perfect steak rests and serve them together for a spectacular surf & turf.

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Best Damn Grilled Chicken I Ever Ate!

That's how Chef Paul Prudhomme described this recipe. I've published this before, and someone inevitably writes so say, "That was indeed the best chicken I've ever made".

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Easy Barbecue Ribs

These ribs are parboiled in seasoned water, then rubbed, covered, and refrigerated overnight (or up to 3 days) before being finished on a hot grill. They're fall-off-the-bone tender without having to tend a grill for several hours.

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