Lion Premium Grills – April 2015, Issue 19

 




Lion Premium Grills – No. 19, April 2015




 

 

Welcome to the April 2015 edition of the Lion Premium Grills monthly newsletter. In our last issue we announced that we were awarded Most Versatile Grill of 2015 by the BBQ Guys and this month we have more content that we hope you’ll find enjoyable. One of our regular features is to showcase customer testimonials and that trend continues this month as well. We also take a look at a backyard that went from having an empty patio to a full suite of Lion Premium products (including the BBQ island). We also have a delicious grilled shrimp recipe from Mario Batali that are featuring this month. Thank you for your support and we hope you find this issue enjoyable.





Lion Premium Grills – A Closer Look




 

We always love to receive positive feedback from satisfied customers as customer service and satisfaction is one of our primary goals at Lion Premium Grills. It’s even better when customers enjoy our products enough to take time out of their day to inform others of their positive experiences with our products! We can’t express enough gratitude for that. This issue is particularly focused on this feedback.

 

 

 

 

 

 




Lion Premium Grills – Before and After Results




This month we are going to take a more in depth look at one of our Before and After features. The difference that our products make to any backyard are immediately noticeable as we’ll soon showcase. In our first image we have have an open shot of the patio prior to the addition of the BBQ island and grill.

Our second picture shows the final results and as we mentioned previously, the difference is immediately noticeable. The patio now has a much “fuller” appearance. The island and the amenities add depth and are extremely pleasing to the eye. Functionally, a full outdoor kitchen is now available for usage and that includes refrigeration, grilling capabilities, and more. The island counter space is perfect for just gathering outside and relaxing with the family.

 

Here’s another shot of the island and grill. The tiered counter adds an extra layer of elegance to our BBQ island. We are very proud of our work and we strive to always produce products that are able to completely enhance and transform anyone’s backyard layout and/or set-up.




Lion Premium Grills Featured Recipe – Batali’s Rosemary Shrimp




 

Mario Batali is  a world renowned chef, author, and restauranteur. He is most known for his authentic Italian cuisine. This month we are presenting the grilled rosemary shrimp recipe that is one of our absolute favorites from Chef Batali. It is also quite easy to prepare. Grilled shrimp is usually always amazing, but the herbs and techniques utilized for Mario Batali’s variation elevates this dish to the next level. Here are the ingredients and directions to make this dish:

INGREDIENTS

  • 1 bunch Italian parsley, leaves only (about 2 cups loosely packed)
  • 1 bunch basil, leaves only (about 2 cups packed)
  • 2 cups fresh bread crumbs
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper to taste
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 pounds large shrimp (21-30 per pound), peeled and deveined
  • 12 large,sturdy rosemary sprigs about 8 inches long for skewers
  • 2 lemons, cut into wedges

 

DIRECTIONS

  • Pull off most of the leaves from each rosemary sprig, leaving a nice tuft of leaves at the top. Using a sharp knife, cut off the bottom of the sprig on a diagonal to give you a sharp point. Soak in water for at least two hours, or overnight.

  • Toss the parsley and basil leaves into a food processor, add the bread crumbs, salt, pepper, and 1/4 cup of the olive oil, and zap until the herbs are chopped and the bread crumbs look green. Transfer to a pie plate or wide shallow bowl, add the shrimp, and toss to coat well.

  • Skewer 4 or 5 shrimp on each rosemary spring (the easiest way to do this is line up 4 or 5 shrimp at a time on a work surface and run a skewer through them; then separate them slightly so they will cook evenly). Dredge on both sides in the bread crumb mixture, place on a platter, and put in the refrigerator for 30 minutes.

  • Preheat the gas grill. Put a griddle on the grill to preheat.

  • Spritz or brush the  griddle with the remaining 2 tablespoons olive oil. Place the skewers on the griddle and cook, turning once, just until the shrimp are opaque throughout and some of the crumbs are browned, 2 to 3 minutes per side. Transfer to a serving platter and serve with the lemon wedges.