Our lemon tree is ALWAYS full of lemons all year long. The tree does not stop producing (there are hundreds!). We can't use or give them away quick enough. And the kicker is, we have never watered the tree (we don't have a sprinkler system in our backyard yet). The root system must be so established on the tree that all the neighboring properties are taking care of it. Thanks neighbors :)
Here is one of my favorite seafood recipes that uses lemons, and it just so happens that my friend Holley posted about preserving lemons, which will help me in my quest to not let any of our lemons go to waste. And please stop by and pick up a bag of lemons from me or I will happily deliver them to you :)
From Food and Wine Magazine
Serves 4
Ingredients
16 jumbo shrimp (1 1/2 pounds)
3 garlic cloves
One 3/4-inch piece of fresh ginger, peeled and finely grated
1 tablespoon chopped oregano
1 tablespoon chopped sage
1 tablespoon chopped cilantro
1 teaspoon crushed red pepper
1 lemon, zest finely grated and lemon cut in half
Kosher salt
1/2 cup extra-virgin olive oil, plus more for drizzling
Freshly ground pepper
Directions
1.Using kitchen scissors, cut down the back of each shrimp through the shell and halfway through the meat. Remove the dark veins and transfer the shrimp in their shells to a large bowl.
2.In a mortar or food processor, crush the garlic, ginger, oregano, sage, cilantro, crushed red pepper and lemon zest with 1 teaspoon of kosher salt until a coarse paste forms. Stir in the 1/2 cup of olive oil. Pour the mixture over the shrimp and toss to coat thoroughly. Let stand at room temperature for 1 hour.
3.Light a grill. Grill the shrimp over moderately high heat, turning once, until white throughout, about 4 minutes. Transfer the grilled shrimp to plates. Squeeze the lemon halves over the shrimp, drizzle with olive oil, season lightly with salt and pepper and serve at once.
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