Memorial Day Menu

Grilled Garlic and Herb Shrimp

2 teaspoons ground paprika

2 tablespoons fresh minced garlic

2 teaspoons Italian seasoning blend

2 tablespoons fresh lemon juice

1/4 cup olive oil

1/2 teaspoon ground black pepper

2 teaspoons dried basil leaves

2 tablespoons brown sugar, packed

2 pounds large shrimp (21-25 per pound),

peeled and deveined

1.

Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.

2.

Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.

3.

Remove shrimp from marinade, drain excess, and discard marinade.

4.

Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

Sensational Sirloin Kabobs

1/4 cup soy sauce

3 tablespoons light brown sugar

3 tablespoons distilled white vinegar

1/2 teaspoon garlic powder

1/2 teaspoon seasoned salt

1/2 teaspoon garlic pepper seasoning

4 fluid ounces lemon-lime flavored

carbonated beverage

2 pounds beef sirloin steak, cut into 1 1/2

inch cubes

2 green bell peppers, cut into 2 inch

pieces

skewers

1/2 pound fresh mushrooms, stems

removed

1 pint cherry tomatoes

1 fresh pineapple - peeled, cored and

cubed

1.

In a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoned salt, garlic pepper seasoning, and lemon-lime flavored carbonated beverage. Reserve about 1/2 cup of this marinade for basting. Place steak in a large resealable plastic bag. Cover with the remaining marinade, and seal. Refrigerate for 8 hours, or overnight.

2.

Bring a saucepan of water to a boil. Add green peppers, and cook for 1 minute, just to blanch. Drain, and set aside.

3.

Preheat grill for high heat. Thread steak, green peppers, mushrooms, tomatoes, and pineapple onto skewers in an alternating fashion. Discard marinade and the bag.

4.

Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking.

Grilled Pineapple

1 fresh pineapple - peeled, cored and cut

into 1 inch rings

1/4 teaspoon honey

3 tablespoons melted butter

1 dash hot pepper sauce

salt to taste

1.

Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.

2.

Preheat an outdoor grill for high heat, and lightly oil grate.

3.

Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.