Vacation log: 08/21/11
Destination: Moose Pond in Denmark, Maine
Objective: Relaxation and good, clean fun
Mission accomplished here in quiet Denmark, Maine. While guests of our friends, Sean and Dee, together we’ve paddled, hiked, swum, fished, splashed, played, walked, read, and biked. Each night we all collapse into bed to restore for another day of good, clean fun. The pace is slow, the clock is forgotten, and we do only that which we want to. It is a great way to wrap up summer before the crazy cycle of school/soccer/volleyball/karate/church starts up for another year.
When planning meals for the week, my friend, Dee, and I wanted to keep things simple. I hauled up the crock pot and did Pulled Barbecue Chicken sandwiches one night and pasta with turkey meatballs another. Both were great because they need no babysitting and we could go off and have our fun without worrying about what’s for supper.
However, I’m always of fan of other people’s cooking, so Dee’s dinner of grilled shrimp and chicken was the highlight of the week for me! It was so simple to throw together and cooked up quickly on the grill.
Grilled Shrimp & Chicken with Oregano
1 lb. boneless skinless chicken breasts (cutlets work well)
1 lb. medium shrimp (peeled or unpeeled)
2-3 teaspoons dried oregano
2 T. olive oil (approximate)
1 whole lemon, cut into wedges
Preheat grill to medium heat. Brush shrimp and chicken with olive oil and sprinkle with oregano. Put on a grill pan and cook about 3-4 minutes each side, until shrimp is pink and chicken is cooked through. Squeeze lemon wedges over cooked shrimp before serving. If shrimp were unpeeled, just peel them prior to eating.
Serve alongside roasted red potatoes and steamed vegetables. Enjoy!