Summer time is the best time of the year for eating fresh, local and healthy. With the abundance of fresh fruits and vegetables available home cooking is more appealing than ever. Time spent at home relaxing and preparing meals cooked out-of-doors is an iconic part of the summer season.
My husband loves outdoor cooking and excels at smoke meats, beans and vegetables. When the smoker is rolled out we know we are going to be eating good all week. Sometimes I think he likes to fire up the smoker up to torment our neighbors and the postman. We have the best smelling residence in the neighborhood for days!
Grilled Shrimp is such a light and quick meal to prepare. We love this recipe because not only does it involve bacon but horseradish and garlic. Wow, it is delicious and best of all-my husband is doing the cooking!
- 1 pound bacon strips
- 1-1/4 cups honey Dijon salad dressing
- 4 teaspoons prepared horseradish
- 1 garlic clove, minced
- 1 pound uncooked large shrimp, peeled and deveined
- Cut bacon strips in half widthwise. In a large skillet, cook bacon
- over medium heat until partially cooked but not crisp. Remove to
- paper towels to drain.
- In a small bowl, combine the salad dressing, horseradish and garlic;
- set aside 3/4 cup. Brush remaining mixture over both sides of
- shrimp. Wrap a piece of bacon around each shrimp; thread onto four
- metal or soaked wooden skewers.
- Moisten a paper towel with cooking oil. Using long-handled tongs,
- lightly coat the grill rack. Grill shrimp, covered, over medium heat
- or broil 4 in. from the heat for 5-8 minutes or until shrimp turn
- pink, turning once. Serve with reserved sauce. Yield: 2-1/2 dozen
- (3/4 cup sauce).
Add this colorful blend of grilled veggies and you have a summer meal fit for a King!
- 1 pound fresh asparagus, trimmed
- 1 each sweet red, yellow and green pepper, julienned
- 1 cup sliced fresh mushrooms
- 1 medium tomato, chopped
- 1 medium onion, sliced
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon minced fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon lemon-pepper seasoning
- 1/4 teaspoon dill weed
- In a disposable foil pan, combine the vegetables, olives and garlic;
- drizzle with oil and toss to coat. Sprinkle with parsley, salt,
- pepper, lemon-pepper and dill; toss to coat.
- Grill, covered, over indirect medium heat for 20-25 minutes or until
- vegetables are crisp-tender, stirring occasionally. Yield: 8