Summer Recipes

**ketel&tonic** · May 25th, 2009, 10:46 PM

Get a bag of frozen, peeled, de-veined, uncooked shrimp. Thaw. Put them in a large bowl and then add the following: finely chop up half a bunch of Italian parsley and cilantro and a handful of basil leaves (actually, any fresh herbs will do, really). Finely dice a shallot. Mince about 5-6 cloves of garlic. Add a stick of melted butter. Add the juice of a lemon, a drizzle of extra virgin olive oil, salt & pepper to taste. Mix and let them marinate for at least an hour in the fridge. Then skewer them up, slather with the leftover butter mixture (it congeals and you're left with this herby paste in the bowl) and throw those suckers on the grill.

**shadowalk** · May 28th, 2009, 04:20 PM

Originally Posted by Birdman

Stuff and Grill just about any large veggie you can think of. I specifically grow these huge Zucs in my garden:

To make this several times over the summer:

Stuffed Grilled Zucchini Recipe | Taste of Home Recipes

Do you always wear those peach pants when you garden?

hockeyinsd · May 29th, 2009, 12:39 PM

A really simple side dish you can make on the bbq is what I call foil potatoes. It pretty much works with any veggies of course, but it makes a great side for steak and chicken. I like to use yukon gold potatoes, slice them lengthwise into large steak fry type dimensions, usually around 1/2" x 3/4". Cut up some onions into wedges. Layout some sheets of aluminium foil, large enough to fold up into packets around 4-6 slices of potato. Spray the foil with Pam or another non-stick spray and then put in the potato slices (4-6) in the foil, season with pepper, garlic powder (trust me it works better than fresh garlic) and season salt. Top with a decent pat of butter (probably 3/8" of a stick), top with wedge or two of onions and some baby carrots. Wrap up the pouch nice and tight, then wrap again in another layer of foil. Put on the bbq for about 15-20 min, flip, then 15-20 more min. You end up with some nice carmelized onions, crispy potatoes and soft carrots. Yum!

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