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from the grill of Laura Buffington
2 lbs shrimp, deveined and peeled (any size will work, but not too small!)
lemon or lime juice
Skewer 5 shrimp per skewer (may vary based on skewer and shrimp size) and place skewers in 9x13 pan. Place 1/2 cup olive oil in glass container with 2 tablespoons of minced garlic. Microwave about 10-15 seconds to infuse the oil. Add onion powder, old bay and parsley (about 1/2 Tablespoon each, but I don't ever measure so do for your own taste) and stir. Add 2 teaspoons of lemon or lime juice (fresh or from a jar), stir. Pour over shrimp, I usually brush with pastry brush and flip skewers one time to make sure all shrimp are coated. Refrigerate up to 2 hours before grilling. When grilling, place shrimp on foil to prevent skewers from burning. Grill 3-5 minutes per side. Enjoy!
Option: We have found that we really enjoy making shrimp like this and then putting on a baked potato with butter and old bay (I also add broccoli and cauliflower). Delicious!
Pesto Chicken Penne
8 ounces penne pasta
1 envelope pesto sauce mix
3/4 cup milk
1/4 cup olive oil
2 cups cubed cooked chicken or turkey
shredded Parmesan cheese
Cook the pasta according to package directions. Meanwhile, in a large saucepan, whisk together pesto mix, milk and oil. Bring to a boil. Reduce heat; simmer, uncovered for 5 minutes. Add chicken; heat through. Drain pasta. Add to the sauce and toss to coat. Sprinkle with cheese. Yield: 4-6 servings
Submitted by: Nancy Griffin
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