This past weekend, I went down to Los Angeles to visit my friend Ethan; as it was the 4th of July weekend, and Ethan lives in a home with a great backyard equipped with a grill, I had fun 'q-ing my way through my dinner...
Saturday morning (Ethan's bbq was on on the 5th), Ethan and I went to the Silver Lake farmer's market; while slightly smaller than the Saturday Ferry Terminal market, I was vastly impressed with the quality of the foods I was able to find. Most notably, the peaches, golden raspberries, and shrimpies I bought were especially encouraging of the salivary glands.
So, early in the afternoon, it was grilling time. First up, I grilled the peaches, both white and yellow--make sure they are free stone!--that I had bought at the farmer's market. Grilled peaches have a wonderful smoky flavor coupled with a caramelized exterior. I then added the grilled peaches (still warm) to sliced buffalo mozzarella. The combination of the slightly acidic peaches with the creamy mozzarella is amazing; the cheese cutting through the slight bite of the fruit. I then sprinkled the peaches and mozzarella with crushed walnut pieces, salt, pepper, and olive oil.
I then went on to grill the amazing shrimp I bought. Having cleaned a lot of shrimp lately, and been slightly grossed out about how dirty the animals I was about to eat actually are, these shrimp were a rare treat. Apparently fished (if that's the right word) the day before I bought them and never frozen, they were easy to clean and the meat seemed crisp, if that word can even be applied to shrimp. Anyways, I marinated the little guys in olive oil, cilantro, basil, red pepper flakes, salt, pepper, garlic, and ginger, and let them sit for a while. They were pretty tasty, although the red pepper flakes I used (from Trader Joe's) were not as potent as I had hoped...Still, fresh shrimp is pretty awesome. I would recommend.