Fire Up The Grill

Just in time for Father's Day-Kabob Cooking

Glazed Shrimp Kabobs

Cook's notes: Easy to put together make sure the veggies and shrimp are spaced apart so cooking is uniform.

recipe from Southern Living June 2010

Ingredients:

• 16 -7- to 8-inch wooden skewers
• 2 TB. honey
• 2 TB. spicy brown mustard
• 1 1/2 pounds peeled, jumbo-size raw shrimp with tails (16/20 count) 
• 1 TB. Caribbean jerk seasoning
• 2 TB. olive oil 
• 1/4 tsp. salt
• 3 yellow squash, cut into 1/4- to 1/2-inch slices
• 2 zucchini, cut into 1/4- to 1/2-inch slices 
• 1 red bell pepper, cut into 1 1/2-inch pieces 
• 1 TB. olive oil
• Salt and pepper to taste

Directions:

• Soak wooden skewers in water 30 minutes. 
• Stir together honey and spicy brown mustard. 
• Toss shrimp with Caribbean jerk seasoning, 2 Tbsp. olive oil, and 1/4 tsp. salt. Thread onto 8 skewers. 
• Thread squash slices, zucchini slices, and red bell pepper pieces, onto remaining skewers. 
• Brush vegetable kabobs with 1 TB. olive oil; sprinkle with salt and pepper to taste
• Grill vegetables 15 minutes or until tender, turning occasionally.
• Grill shrimp 2 minutes on each side or just until shrimp turn pink. Baste shrimp with honey mixture. Serve immediately.

Pesto Grilled Shrimp

Cook's notes: A light fresh and summery basil pesto marinated grilled shrimp. Serves 4

recipe from closetcooking.com 
Ingredients:

• 1/2 cup fresh basil, packed
• 2 small cloves garlic
• 2 TB. pine nuts, toasted
• 2 TB. Parmesan reggiano grated
• 2 TB. olive oil
• 1TB. lemon juice (~1/4 lemon)
• salt and pepper to taste
• 1 pound shrimp, peeled and deviened

Directions:

• Pulse the basil, garlic, pine nuts, Parmesan, oil, lemon juice, salt and pepper in a food processor or blender until smooth.
• Marinate the shrimp in the pesto for at least 20 minutes or up to overnight, in the fridge.
• Skewer the shrimp and grill over medium-high heat until cooked, about 2-3 minutes per side.

Suggested sides: Tomatoes and Green Beans

Halved tomatoes with cooked green beans drizzled with a Balsamic Vinaigrette Dressing 

Greek Orzo Salad

Cooked orzo with sliced cucumbers, red or green onions, black olives, tomatoes, feta and drizzled with a Greek Vinaigrette Dressing

optional: adding chopped, drained marinated artichokes

Keep celery fresh for up to 6 weeks! Take store wrapping off, rinse and shake dry of most water. Completely wrap in aluminum foil, keep in fridge crisper and whenever you need fresh crisp celery its there!