Congratulations on surviving July in Sheridan! I know there are technically a few more days left, but the craziness is mostly behind us now.

I find myself starting to get tired of burgers and other grilled main fare around this time of the summer — as hard as that is to believe. I still like putting my grill to work and completing 95% of all cooking activities on it. You can bet your bottom dollar I braise things like its going out of style.

Lately, I have been using it like an oven more than a grill. It turns out it works great in this capacity. It usually only takes a few extra minutes cooking time on top of any instructions.

The only real caveat is learning where the limits are for your grill to set it at a consistent temperature. Once you have that down, it’s a cakewalk.

With that in mind, try these zangy spicy shrimp balls we had last week. Something about them is highly addictive though, I must warn you. You can’t just have one.

 

Spicy Shrimp

For shrimp:

2 c. Panko bread crumbs

2 tbsp. extra-virgin olive oil

1 tsp. garlic powder

Kosher salt

Freshly ground black pepper

2 large eggs

1 c. all-purpose flour

1 lb. raw shrimp, peeled and deveined

Freshly chopped cilantro, for garnish

For sauce:

2 tbsp. mayonnaise

2 tbsp. sweet chili sauce

1 tbsp. sriracha

Juice of 1 lime

1 tsp. honey Kosher salt

1. Preheat oven to 400° and line a large baking sheet with parchment paper. In a shallow bowl, stir together bread crumbs, oil and garlic powder and season with salt and pepper. In another shallow bowl, whisk eggs. Put flour in a third bowl. Using tongs, dip shrimp first in flour, then egg, then Panko mixture and transfer to the prepared baking sheet. Continue until all shrimp are coated.

2. Bake until shrimp are crispy and golden, 13 to 15 minutes.

Sauce:

1.  In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice and honey and season with salt.

2. Drizzle sauce over shrimp and garnish with cilantro before serving.