From The Admirals Kitchen!
JC,s Marinated Grilled Shrimp!

“A very simple and easy marinade that makes your shrimp so yummy you don’t even need cocktail sauce! Don’t let the cayenne pepper scare you, you don’t even taste it. My 2 and 4 year-olds love it and eat more shrimp than their parents! It is also a big hit with company, and easy to prepare. I make this with frozen or fresh shrimp and use my indoor electric grill if the weather is not good for outside grilling. Try it with a salad, baked potato, and
garlic bread. You will not be disappointed!!!”

Ingredients

3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
Skewers

Directions

1.      In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2.      Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3.   Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

JC,s Southern Baja Shrimp!!

INGREDIENTS
Nutrition
SERVINGS  4-6 UNITS  US
1⁄3cup coconut milk
2serrano chilies or 2 jalapeno peppers, preferably red, seeded and minced
1teaspoon fresh ginger, minced
1garlic clove, minced
2teaspoons reduced sodium soy sauce
1⁄4cup lime juice
1tablespoon brown sugar
1lb medium shrimp, peeled and deveined (30-40 per pound)
1teaspoon extra-virgin olive oil
1⁄2cup diced seeded tomatoes
4cups Baby Spinach

DIRECTIONS

1.     Combine coconut milk, chiles, ginger, garlic, soy sauce, lime juice and brown sugar in a medium bowl.
2.     Add shrimp and toss to coat, cover and marinate in the refrigerator for 10 to 15 minutes, tossing occasionally. Drain well, reserving marinade.
3.     Heat oil in a large nonstick skillet over medium-high heat, add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate.
4.     Add tomato and spinach to the pan; cook, stirring, until the spinach starts to wilt, about 30 seconds.
5.     Add the reserved marinade; simmer until the sauce thickens slightly, about 2 minutes.
6.     Return the shrimp and any accumulated juices to the pan; heat through.
7.     Serve immediately.

JC,s Shrimp In Baja Blue Cheese Sauce!!

Ingrediants
1 1/4 cup water
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1 tablespoon butter or corn oil margarine
2/3 cup long-grain white rice
2 peeled onion slices
2 tablespoons Italian flat-leaf parsley
1 pound uncooked medium shrimp
1 1/2 cup homemade chicken stock (or reduced-sodium canned chicken broth)
1 cup half and half
4 tablespoons all-purpose flour
4 ounces Oregon blue cheese (or Danish-style blue cheese)
8 ounces bay shrimp
4 sprigs Italian flat-leaf parsley

Directions

Warm individual shallow soup bowls.

Bring 1 1/4 cups water, lemon juice, salt, and butter to a boil. Stir in the rice and cover. Reduce the heat to simmer and cook for 20 minutes.

Meanwhile, put 1 1/2 cups water, the onion slices, 2 tablespoons parsley, and the uncooked shrimp in a pan and bring to a boil. Cook the shrimp until their shells turn pink and the meat is white, about 30 seconds to a minute, tossing the shrimp as they cook. Drain the shrimp and make the sauce while they cool for peeling.

Pour the chicken stock and half-and-half into a 1-quart saucepan and warm over low heat. With a fork, blend the flour and blue cheese together and whisk it into the stock/half-and-half mixture. Turn the heat to medium and continue stirring until the mixture is smooth and thickened, about 3 to 4 minutes. Put the peeled shrimp and the bay shrimp in the blue cheese sauce and gently heat until they are warm.

Scoop a heaping 1/2 cup rice out of the pot and put it in the middle of a shallow soup bowl. Ladle the sauce over all and garnish with a sprig of parsley. Repeat for the remaining bowls.

Comments: Shrimp is combined with creamy Baja Blue Cheese to create a delicate sauce that is served over mounds of lemon-flavored rice (it’s also good over pasta or polenta). Because it is rich, small servings are adequate accompanied by a simple green salad and a dry white wine.

BEWARE: Please beware of the guys in the street selling boat charters. If you wait till the day you are fishing and go to the dock where your boat is many times people will mislead you to another boat or dock trying to put you on a boat that was not meant for you. You need to have a person guide you to your boat, who is from a reputable charter company. This way there is no confusion or misleading. Please remember when renting Sport fishing boats in Cabo that you rent your boat from reputable and established business. Walk into a fishing fleet office and ask questions about what you are getting and what are the costs? You don’t want to rent boats from vendors in the streets and you do not want to book through shady websites offering you the world. Check through travel forums about reputable fishing fleets to deal with. Look for testimonials about the fleet your booking, your charter with. Ask about what will the boat be supplying? Will it include beverages or lunches? How much does it cost to fillet your catch? Check to see if charter boat is insured? Ask about getting your catch smoked? Check cost of a fishing license. These are just a few things to consider when booking your charter boat. We will be talking more about this in the next weeks fishing report. Until next time good fishing and we hope to see you in Cabo soon. Come by the office here in Cabo and get all the latest up to date fishing report. http://www.jcsportfishing.com http://youtu.be/tSXN6pifQyQ

Craig Leonard
Cresta Del Mar Homesites/Homes
Century 21 Los Cabos Real Estate
Email: caboluxuryhomes@gmail.com
Website: http://www.vacationrentalsloscabos.com
Cell  Dialing From U.S./CAN Cell 011 52 1 624 160 9039
Office Dialing From U.S/CAN 011 52 624 145 8631
Home Dialing From U.S/CAN 011 52 624 105 1458
Dialing Locally Cell 044 624 160 9039
Office Locally 145 8631
Home Locally 105 1458