Summer Time Yum

Fourth of July is tomorrow, and that means fireworks, the beach, and BBQs. So grab your flip flops & SPF, and get ready to enjoy these yummy treats!

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For Seafood Lovers

Grilled Buffalo Shrimp Skewers

1/4 cup olive oil

1/2 teaspoon salt

2 teaspoons garlic powder

1/4 teaspoon black pepper

1/2 cup hot sauce

1/2 cup butter

4 tablespoons honey

2 pounds shrimp, peeled and deveined

Blue cheese dressing, for serving

Carrot sticks, for serving

Celery sticks, for serving

Short bamboo skewers, about 20, soaked for 30 minutes in water before grilling

In a large bowl, toss shrimp with oil, garlic powder, salt, and pepper until well blended.

Thread shrimp on the pre-soaked skewers.

Whisk together hot sauce and honey in a small saucepan. Bring to simmer then stir in butter. Cook until butter is melted, about 2 minutes.

Grill shrimp skewers over medium heat 5 to 7 minutes or until shrimp turn pink, turning frequently and brushing with oil as needed.

As soon as the shrimp is done, remove from grill and place on a serving dish. Baste generously with buffalo sauce mixture.

Serve with dressing and vegetables.

Makes 8-10 servings


For Vegan Guests

Grilled Veggie Snack Packs

2 1/2 pounds little red potatoes, cut into cubes

2 large sweet potatoes, thinly sliced

2 medium zucchini, cut into cubes

3 medium carrots, chopped

3 large portobello mushrooms, sliced

1 teaspoon garlic powder

1 tablespoon Herbs de Provence

6 tablespoons olive oil

salt and pepper to taste

In a large bowl, combine all of the vegetables, and seasonings. Stir in 3 tablespoons of olive oil, making sure to coat all of the vegetables evenly.

Using 2 sheets of foil per pack, create the desired number of foil packets. Use remaining olive oil to brush inside of packs liberally. Separate vegetable mixture evenly among the packs. Seal packs by folding over foil, leaving a small amount of room in packs.

Place packs on preheated grill. Cook 30 minutes, or until potatoes are tender.

Makes 8-12 servings


For Everyone

Hibiscus Princess

1 12 ounces can freeze limeade concentrate

3 cups pineapple juice

3 cups cranberry juice

1 2 liter bottle lemon-lime soda

Wild hibiscus flowers in syrup

sliced limes for garnish


In a large drink dispenser, combine the frozen limeade concentrate and soda.

Once the two are thoroughly mixed, add pineapple juice and cranberry juice.

Add ice and hibiscus flowers

Add hibiscus syrup if desired.

Garnish with sliced limes.

For a fun treat make the punch into popsicles!

Makes 10-15 servings