from: Martha Stewart
2 tablespoons olive oil
4 garlic cloves, minced
1 ½ pounds large shrimp, tails on, peeled and deveined
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh oregano
pinch of crushed red-pepper flakes
½ cup dry white wine
coarse salt and freshly ground black pepper
lemon wedges, for serving
Heat oil in a large skillet over medium heat. Add garlic and cook until soft but not browned, 1 to 2 minutes. Add shrimp, parsley , oregano, and red-pepper flakes; cook, stirring frequently, until shrimp are bright pink and opaque, about 2 minutes.
Raise heat to medium-high and add wine. Continue cooking until most of the liquid has evaporated. Remove from heat; season with salt and pepper. Serve hot with lemon wedges on the side.
2 large lemons
½ cup olive oil
¼ cup dry white wine
1 tablespoon chopped fresh thyme
¾ teaspoon salt
¼ teaspoon freshly ground pepper
18 large or jumbo shrimp (prawns)
18 large fresh white mushrooms, brushed and cleaned, stems removed
Using a sharp knife (or better yet a mandolin!), cut the lemons into 18 1/8 inch thick slices. Set them aside. In a large non aluminum bowl, whisk together the olive oil, wine, chopped thyme, salt, and pepper. Add the lemon slices and shrimp and toss to coat evenly. Cover and refrigerate, tossing once or twice, for about 45 minutes.
Heat the grill. Add the mushrooms to the lemons and shrimp and toss to coat. Let stand for 10-15 minutes. Thread the shrimp, lemon slices, and mushrooms onto the skewers in the following manner: Place a lemon slice against the inside curve of a shrimp. Bend the shrimp in half, so that the head end nearly touches the tail end, enclosing the lemon slice in the center. Insert a skewer just above the tail so that it passes through the body twice. Next, slip a mushroom onto the skewer. Repeat until all the ingredients are used, making six skewers in all.
Grill the skewers, turning frequently and brushing once after 3 minutes with the reserved marinade, until the shrimp turn pink and the mushrooms are tender and lightly browned, 8-10 minutes total.
2 tablespoons fresh lemon or lime juice
2 teaspoons minced garlic
½ teaspoon fresh ground black pepper
6 6-oz salmon filets
2 tablespoons butter
2 tablespoons minced shallots
2 teaspoons seeded, minced jalapeño pepper
3 tablespoons peeled, minced fresh ginger
1 ¼ cups fresh orange juice
½ teaspoon curry powder
2 cups fresh chopped pineapple
2 tablespoons chopped mint
In a shallow glass dish, combine lemon juice, garlic, and pepper. Add salmon and marinate at room temperature for 30 minutes. Preheat grill to medium-high. In a medium skillet, heat butter over medium heat. Add shallots, jalapeño, and ginger and cook 2 minutes. Add orange juice and curry powder and cook until reduced by half, about 10 minutes. Add pineapple and mint, reduce heat to low, and cook until thoroughly heated. Grill salmon 4-5 minutes per side. Place salmon on individual serving plates and spoon warm pineapple sauce on top.
from: Paula Kafer
7 cups water
2 cups sugar
2 cups water
4 green tea bags
1 large can lemonade concentrate
1 small can orange juice concentrate
2 cups brandy (cheap stuff)
In a saucepan, combine 7 cups water, 2 cups sugar. Bring to a boil, set aside. In another sauce pan, combine 2 cups water and 4 bags green tea. Bring to a boil. Set aside.
Combine the tea, and the sugar syrup with the lemonade and orange juice concentrates, and the brandy. Mix well and freeze. Spoon slush mix in cup and cover with 7-up or Sprite.