Lemon and Oregano Jumbo Shrimp
3 lb jumbo shrimp in shell (7 or 8 per pound)
4 large garlic cloves
3/4 teaspoon salt
5 tablespoons fresh lemon juice
1/2 teaspoon black pepper
3/4 cup olive oil
1/4 cup finely chopped fresh oregano (from 1 bunch)
3 lemons, each cut into 6 wedges
Snip through shells of shrimp along middle of back using kitchen shears, exposing vein and leaving tail and adjoining segment of shell intact. Devein shrimp, leaving shells in place.
Mince and mash garlic to a paste with salt using a large heavy knife or a mortar and pestle. Transfer to a blender along with lemon juice and pepper and blend until smooth. With motor running, add oil in a slow stream, blending until emulsified. Transfer dressing to a bowl and stir in chopped oregano.
Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).
Toss shrimp with 1/4 cup dressing in a large bowl and marinate no more than 15 minutes. (Texture of shrimp will change if marinated too long.)
Lightly brush lemon wedges with some of remaining dressing and grill, turning over once, until grill marks appear, 3 to 5 minutes. Transfer to a large platter.
Grill shrimp on lightly oiled grill rack (covered only if using a gas grill), turning over once, until just cooked through, 7 to 8 minutes total. Transfer to platter with lemons as grilled. Serve with remaining dressing.
BBQ Chicken Kabobs
6 Chicken breast halves
1 t Paprika
1 c Dry white wine
2 T Vegetable oil
1 t Rosemary, crushed
2 Garlic cloves
2 1/2 c Chicken broth
1 c Rice, raw
2 Yellow squash, medium
1 Zucchini squash
2 T Green onions, chopped
Mince Garlic. Cut squashes into 1/2 inch thick slices. Remove bones and skin from chicken and cut into 1 1/2 inch cubes; place in large owl. Add Paprika and stir to coat. Combine Wine, Oil, rosemary and garlic; pour over chicken. Marinate at room temperature for 1 hour. About 30 minutes before serving, bring broth to a boil in a medium saucepan. Stir in rice. Cover tightly and simmer 20 minutes. Remove rom heat and let stand tightly covered until all liquid is absorbed, bout 5 minutes. Stir in Green Onions. Meanwhile, thread chicken and quashes onto skewers. Brush with marinade. Cook 4 to 5 inches from heat, either under the broiler or on a charcoal grill, for 8 to 10 inutes or until chicken is cooked through. Turn once and baste with marinade during cooking. Arrange kabobs over rice to serve.
Colorful Chopped Salad
This side dish is so satisfying you’ll soon wonder why you ever preferred potato salad.
1 1/2 cups chopped bell peppers
1 1/2 cups chopped broccoli florets
1 cup shredded carrots
1/2 cup diced radishes
1/2 cup Orange-Oregano Dressing or Creamy Dill Ranch Dressing (recipes follow)
1 tablespoon minced red onion
Place bell peppers, broccoli, carrots, radishes, dressing and onion in a medium bowl. Toss to coat. Refrigerate until ready to serve.
No Sugar Lemonade
It’s pretty common for popular refreshing summer drinks to be loaded with sugar, so try out this alternative recipe instead of a standard lemonade.
2 cups Splenda
1 cup hot water
2 cups fresh lemon juice
1 gallon cold water
1 lemon, sliced
Mint sprigs, for garnish
In a 1 gallon container, place Splenda and hot water, and stir until sugar dissolves. Add lemon juice and cold water to render 1 gallon. Stir until well mixed. Pour lemonade over glasses of ice, squeeze slice of lemon on top of each, and garnish with a sprig of mint.
Parfait for Dessert
Fruit & Yogurt Parfait: A fruit and yogurt parfait will satisfy the sweet cravings without a lot of added fat or sugar. Not to mention if you use a yogurt that is low in sugar and has live active cultures it can be good for you too! To make, simply layer your favorite fresh fruits with a no added sugar yogurt of your choice.