I can hear that creepy October sneaking up on all of us. As a person who absolutely hates Halloween, I can tell you I am not excited.
In my family, we have the luxury of having all of our birthdays kind of spread out throughout the year. In Mike’s family however, we are entering what I like to refer to as birthday alley. We start this month and go straight through to January with multiple birthdays each month.
Towards the end of September, our weekends get a little crazy juggling birthday celebrations, equal time with both families, hanging out with friends, whatever holiday may be squeezed in, and the fleeting nights of just the two of us (and Weezer) time. And this goes on right on into the new year.
I mean, not that we do anything with that alone time besides sit in sweatpants under blankets on separate couches and watch marathons of Weeds and Homeland. (Yes, I am starting another new TV series. DVR is going to be quite full this fall). I only leave the comfort of the couch to either reheat something or whip up a super easy and quick dinner.
That is why, if I can find a super easy condiment or sauce that can spice up a simple piece of fish, a steak, or even some grilled shrimp, it makes this hectic time of year a little easier on me. Because we all know Mike is not doing the cooking.
Grilled Shrimp with Lemon, Herb, Chili Butter
Serves: Yields 1/3 Cup Butter
- 1/3 Cup Unsalted Butter, softened
- 1 Tablespoon Chopped Fresh Basil
- 1 Tablespoon Chopped Fresh Parsley
- 1 Tablespoon Chopped Fresh Cilantro
- ¼ Teaspoon Cayenne Pepper
- ½ Teaspoon Crushed Red Pepper Flakes
- 1 Tablespoon Lemon Zest
- Pinch of salt and pepper
- Grilled Shrimp, Pork Chops, Filet Mignon, Salmon, or whatever protein you choose
- In a small mixing bowl, work the butter with a rubber spatula or wooden spoon until it gets light and fluffy.
- Add the fresh herbs, cayenne, crushed red pepper flakes, lemon zest, salt, and pepper. Mix well, until combined.
- Spoon the butter mixture out onto a piece of parchment paper or wax paper. Roll in the paper and use your hands to work the butter into a log.
- Refrigerate for at least twenty minutes.
- Cook your protein to your liking. While still hot, add the butter to the top and let melt evenly over protein before serving. Either that, or place a few tablespoons on top of and beneath your protein and slow cook until to your liking.