Where do the weekends go? Seems like Friday rolls around and before I know it, I’m rolling out of bed on Monday morning and heading to work. Between blogging, house projects, running errands, and a little socializing, this weekend was gone in a flash.
Another beautiful spring weekend provided the perfect backdrop for the Inman Park Festival. Many neighborhoods in the city of Atlanta host a spring or summer street festival with vendors selling everything from fine art and jewelry to canned salsa and organic dog treats. Of course, the food trucks are peddling the typical carnival food, including gyros, chicken skewers, and pizza.
Inman Park, considered Atlanta’s first suburb, is a neighborhood filled with spectacular Victorian homes that were owned by some of Atlanta’s most prominent families. In the 60s and 70s, the neighborhood developed a bit of a bohemian atmosphere and to this day that same energy permeates the festival.
Many of Atlanta’s mainstream festivals draw people from the surrounding areas, but the Inman Park Festival has maintained more of neighborhood and alternative vibe. A funky parade held on Saturday highlights the festival with colorful costumes, a marching band, and politicians drumming up votes.
We made it to the festival Saturday morning before the crowd and took full advantage of the food and festivities, leaving with full bellies and bags of cool purchases.
If you’ve been reading my blog for a while, you know I’m firing up my grill every chance I get. This weekend was no exception and for today’s post I grilled large shrimp and red, green, and yellow peppers and served them atop linguine. I finished this light and healthy dish with sun-dried tomatoes, Parmesan cheese, and parsley.
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
5 cloves garlic, minced (separate 2 cloves)
1/2 teaspoon salt
1/4 teaspoon pepper
5 tablespoon extra virgin olive oil, plus additional for drizzling
1 pound large shrimp, peeled and deveined
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 tablespoon salt, plus 1/2 teaspoon
1 pound linguine
1 cup chopped parsley
1 cup grated Parmesan cheese (more or less to taste)
1/2 teaspoon black pepper
1/2 cup sun-dried tomatoes, sliced
1. Mix lemon juice, lemon zest, 2 cloves minced garlic, salt, pepper, and 2 tablespoon olive oil. Place shrimp in a small bowl. Pour marinade over shrimp and mix well. Cover and refrigerate for 30 minutes.
2. Preheat grill to high heat. Place bell peppers on grates and grill 3 to 4 minutes on all sides or long enough to create grill marks. Remove from heat. Cut peppers in half and remove seeds and ribs. Slice into 3/4 inch pieces. Set aside.
3. Place shrimp on grates and grill for 2 to 3 minutes on each side until opaque and pink. Remove from grill and set aside.
4. Bring a large pot of water to a boil and add 1 tablespoon salt. Cook linguine according to package or about 9 minutes.
5. While linguine is cooking, heat 3 tablespoons olive oil in a small skillet over medium heat. Add 3 cloves minced garlic and saute for 1 minute.
6. Drain pasta and transfer to a large bowl. Add olive oil and garlic, 1/2 cup parsley, 1/2 cup Parmesan cheese, 1/2 teaspoon salt, and pepper and mix well. Add peppers, shrimp, and sun-dried tomatoes and toss. Top with 1/2 cup parsley and 1/2 cup Parmesan cheese. Drizzle with additional olive oil to taste and serve immediately.
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