Outdoor Picnic Grilled Shrimp Primavera
OUTDOOR PICNIC LUNCH FEATURING DENBY POTTERY USA
It’s tricky business planning for an outdoor meal, but when late Spring or early Summer rolls around, you plan accordingly. You don’t have to have a outdoor furniture to make this happen, because we don’t. Yet. But in the mean time, we’re handy people, so we made a table top out of store bought wood and made it our own for times like this.
Starting with the basics, you need a good arrangement of tableware. This Denby Modus Speckle Textured Jug I kept simple, filled with lavender. It is hand-made with locally sourced clay! The Statement Ombre Blue Bowl will be the main entree for the picnic, which I try to keep on the lighter side. It is summer after all, and we’re having grilled garlic butter shrimp linguini primavera.
You can never have too many small dishes and bowls, and the Modus Speckle Textured Ramekin spares no exception. We’re a strawberry eating family, so to be on brand here with the light summer dishes, I like to keep fresh fruit on the table. Our serving plates are the Studio Craft 4 Piece Coupe Dinner Set, and I am obsessed with the neutral colors. To make everyone a happy camper, I usually like to keep tiny bowls with seasonings, or herbs for the table to enjoy, so the Modus Coral Extra Small Round Dishes are absolutely perfect.
My absolute favorite part about this pottery line is that it is oven, microwave, dishwasher, and freezer safe. I mean, seriously, how many times have you purchased pottery or a ceramic product that hardly has any of those qualities? This is a true life hack for indoor and outdoor dining and decor needs.
They include a 10-year guarantee and collectors promise to quality and keep. All products are hand-crafted/made in England. Did I mention you can put them in the dishwasher? Delight.
Get your appetite ready, and a light blanket, because once the shrimp is off the grill it’s time to grab that entree bowl and serve.
Flowers around your table is definitely a game changer as well. Really make your table pop with more color around it to lighten the mood.
GRILLED GARLIC BUTTER SHRIMP LINGUINI PRIMAVERA WITH BRUSSEL SPROUTS
This recipe is a go to because half of it can be made beforehand. What I typically do is grill the shrimp first, because this meal can be eaten cold as well. We leave the tail on for these, because you’re outside, and it’s a hands-on-meal, so why not? Just baste the shrimp in butter, garlic and pepper with some cut up parsley, and toss on the grill or sauté pan for 2-3 minutes.
While the shrimp have cooked and you are working on the chopping the lemons and tomatoes for the pasta, you can roast brussel sprouts in the oven at 400°F for 25 minutes, with lemon juice, red pepper flakes, salt and pepper. Simple as that.
Cook your desired noodle to the suggested time for al dente. While the noodles are boiling, you can make the primavera pesto. I add 4 tablespoons melted butter to 2 tablespoons of tomato paste and blend with a hand blender until smooth. Then I blend in 1/4 cup olive oil and 1 teaspoon of minced garlic and stir in the juice of a lemon. Set aside until noodles are ready.
Cut up some roma tomatoes and lemon wedges for placing in the pasta dish later.
Once the noodles are cooked, toss in the pesto until generously mixed, maybe throw in some more parsley, add in the brussel sprouts and shrimp. Sprinkle in the tomatoes and lemon wedges and serve!
