When your AC goes out on a hot weekend and it’s topping 85 inside your house the last thing you want to do is heat up the kitchen. Enter the Big Green Egg. We bought an XL (which is a beast) in lieu of certain furniture when we bought our house (yes there’s still some Ikea from law school lurking around). It was a great investment. Because of it’s ability to cook high and low it’s incredibly versatile. We even cooked part of our thanksgiving dinner on it (https://gigglinggourmand.wordpress.com/2013/12/02/thanksgiving-meat/). So when you’re sweltering away, light it up until it’s really hot and throw some shrimp (coated in olive oil, salt, pepper and cayenne) on until they start to char a bit and are just cooked. Pull them off, drizzle in garlic butter and you’re set.
Serve with a simple salad of watermelon chunks with tomatoes, English cucumber, basil, feta (and pickled red onions if you have them) in a sherry vinaigrette (it’s pretty much the salad version of gazpacho). and wallah you have a lovely summer meal that didn’t require turning on a single kitchen gadget.
P.S. I usually like to use bigger shrimp but these were what we had on hand and came out really well actually.