I’m just off to visit my daughter and catch a little of London Fashion Week, but first I want to thank FoodyDirect for the lovely article they published about the Personal Chef Approach. What perfect timing to keep you all entertained while I travel!

Mother/daughter models back in the day

London Fashion Week: Mother/daughter models back in the day

It really does explain the who, what, when, where of the approach. At the moment the membership program is closed to new members, but it will reopen again soon. I’ll definitely keep you all posted! For the full article please click this link.

Let the Personal Chef Approach solve your problem

Let the Personal Chef Approach solve your problem

I’m sure I’ll have some fun things to write about when I get back from London, but in the meantime, you can all enjoy my favorite new shrimp recipe…

Roasted Garlic & Chili Grilled Shrimp.JPG

Roasted Garlic & Chili Grilled Shrimp

The sweetness of jumbo juicy shrimp melds exceptionally well with the spicy hues of flavor in this robust spice rub. I sometimes find garlic already roasted at the store, which does save time, but it is very simple to do – just check out my note below. Any extra can be saved and used up to 5 days covered and refrigerated, but in my household it goes quickly.

Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes


Roasted Garlic & Chili Grilled Shrimp

  • 1 whole head garlic roasted - see note below
  • 2 tablespoons chili powder
  • 1 tablespoon brown sugar
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/3 cup olive oil
  • 1 1/2 pounds jumbo shrimp peeled and deveined


Roasted Garlic & Chili Grilled Shrimp

  1. Prepare a hot grill.
  2. Squeeze roasted garlic out of it’s skins into a small bowl. Add chili powder, brown sugar, oregano and salt. Slowly add the olive oil, mixing into a paste consistency. Rub mixture generously all over the shrimp.
  3. Grill over the hot grill until cooked as desired, about 3-4 minutes per side until beginning to curl and just opaque.

Serving Suggestions

Serve with chipotle cauliflower mash or mashed potatoes, Tex Mex zucchini hash, or simple grilled vegetables.

Heat To Eat

Shrimp cook so quickly on the grill that I prefer to prepare the spice rub in advance and store in an airtight container. I then rub and grill the shrimp about 15 minutes before serving; but you can also grill them off in advance, then heat in the microwave on 50% power for 3-5 minutes.


This spice rub is also super delicious on beef, lamb, and poultry. You could also toss some greens in a lime-cilantro vinaigrette then top with avocado and these grilled shrimp for a fantastic salad too.


To roast the garlic: Preheat oven to 400° F. Cut a 4-inch square piece of foil and place on a sheet pan. Peel the papery outer layer of a head of garlic off, leaving the skins on. Cut 1/2-inch off of the top of the head of garlic. Place the larger piece of garlic on the square of foil on a sheet pan (save the rest for another use). Drizzle 1 tablespoon olive oil over the top coating well. Wrap the foil loosely around the head of garlic and roast in the preheated oven for 30-35 minutes, or until the garlic is soft and squishy when you squeeze it. Store any excess garlic in an airtight container coating the garlic in olive oil for up to one week.


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