Hobblin Hog BBQ Sauce

carrie answers:

BBQ Ranchero Chicken Salad:

SERVES 6

Ingredients:

6 boneless skinless chicken breast halves , about 1-1/2 lbs.
1/2 cup barbecue sauce
1 (10 ounce)package mixed salad greens , torn (6 cups packed)

2 medium tomatoes , chopped
1 1/2 cups jalapeno pepper cheese , your favorite (6 oz.)
1 small red bell pepper , cut into short, thin strips

1 (11 ounce)can whole kernel corn , drained

1/2 cup canned black beans , rinsed and drained

1 (2 1/2 ounce)can ripe olives , sliced, drained

2 green onions , thinly sliced
1 cup fat free ranch dressing
1 teaspoon chili powder
3/4 teaspoon cumin , ground

Directions:

1. Brush both sides of chicken with barbecue sauce; grill or broil about 5″ from heat source 6 minutes per side, or until juices are clear.
2. Meanwhile, in a large bowl, combine lettuce, tomatoes, 3/4 cup cheese, pepper, corn, black beans, olives and green onions; mix well.
3. Combine dressing, chili powder and cumin; mix well.
4. To serve, divide lettuce mixture onto 6 serving plates.
5. Cut chicken crosswise into 1/2″ thick slices; arrange over lettuce. Drizzle salads with dressing and sprinkle with remaining 3/4 cup cheese. Chicken may be cooked, cooled, covered and refrigerated up to 1 day before serving.
6. Reheat chicken or served chilled.
7. Lettuce mixture and dressing may be prepared separately, covered and refrigerated up to 4 hours before serving.

carrie answers:

No luck with a Bennigan’s recipe,, but you might try the ones below.

Smoky Honey-Dijon Dressing

1/2 Cup Dijon mustard
1/4 Cup honey
1/4 Cup mayonnaise
2 Tablespoons smoky barbecue sauce
2 Tablespoons sour cream

Combine Dijon mustard, honey, mayonnaise, 2 tablespoons barbecue sauce
and sour cream.Whisk well to blend. Cover and reserve.
———————
Smokey Honey Dijon Sauce

Ingredients Weights Measures
Philadelphia Cream Cheese, softened 4 lb. 2 qt.
Grey Poupon Classic Dijon Mustard 1 lb. + 12 oz. 3 cups
Bull’s-Eye Original Barbecue Sauce 8 oz. 1 cup
honey 9 oz. 3/4 cup

MIX all ingredients in saucepan; cook over low heat until thoroughly
heated, stirring occasionally.

SPOON 2 Tbsp. Of the warm sauce over each cooked 1/4-lb. Burger,
4-oz. Chicken breast sandwich or other hot sandwich or wrap.

TIP
Serve 2-Tbsp. Portions as a dip for hot cooked appetizers, such as
chicken fingers, chicken nuggets,breaded mushrooms or onion rings.
Hold sauce at 140°F for up to 2 hours. If preparing ahead of serving
time, properly cool sauce in ice bath and store, covered, in refrigerator
up to 3 days

carrie answers:

SANDWICH SPREAD/DIP

1 (8 oz.) pkg. Softened cream cheese
1 (3 oz.) pkg. Smoked beef lunch meat
1-2 tbsp. Finely chopped onion (depending on taste)
1-2 tbsp. Worcestershire sauce (depending on taste)

Blend all ingredients together. Refrigerate at least 1 hour before serving. Great as a sandwich spread and also good on celery sticks. Super easy!
———————–
Asparagus Roll-Ups

1 can (15oz) small green asparagus spears, drained
18 slices white bread, crusts removed
2 tablespoons French dressing
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 cup highly seasoned mayonnaise
1/2 teaspoon anchovy paste (optional), mixed into mayonnaise
1 stick (4oz) butter, melted (for hot sandwiches only)

Spread each slice of bread with mayonnaise. Place one asparagus spear on bread and sprinkle each with salt, pepper and a few drops of French dressing. Roll up the bread from corner to corner. Secure with a toothpick. When you’re ready to serve, remove the toothpick. To serve as hot appetizer, brush each roll-up with melted butter and broil until lightly browned.

Caramel Corn

6 quarts popcorn, popped
1 cup butter or margarine
2 cups brown sugar
1/2 cup light corn syrup
1 tsp. Salt
1 tsp. Vanilla
1 tsp. Baking soda

Melt butter, sugar, corn syrup and salt over medium heat, stirring constantly till dissolved. Let boil without stirring for 5 minutes. Remove from heat. Add vanilla and baking soda then mix well. Pour over popcorn and mix well. Turn into baking pan and bake at 250 degrees for 1 hour stirring every 15 minutes. Allow to cool before serving.

Chicken Nuggets (Low Fat)

2 pounds boneless, skinless chicken breasts
1/2 cup flour
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
2 egg white s
1/2 cup low fat buttermilk
2 cups cornflakes, crushed

Preheat oven to 450 degrees. Coat a baking sheet with nonstick cooking spray. Prepare three bowls: one with flour and seasonings, one with egg and buttermilk stirred together, and one with crushed cornflakes. Cut chicken breasts into 1 to 1 1/2-inch pieces. Empty the chicken pieces into a bowl and roll in flour mixture. Piece by piece, shake off excess flour then dip the chicken into the milk mixture and coat the pieces with cornflakes. Place chicken on a baking sheet and bake for 10 minutes until golden, turning them half way through. Serve with barbecue sauce, honey-mustard sauce or a fat free ranch dressing.

Cucumber Sandwiches

1 pound of cucumbers
1 8-ounce package cream cheese, softened
1 1/2 teaspoon mayonnaise
1/8 tsp seasoned salt
1 loaf multi grain bread
parsley sprigs

Cut cucumber in half horizontally. Peel, seed and shred one half of the cucumber. Measure a 1/3 cup of shredded cucumber. Slice the remaining cucumber for garnish. Cut slices in half and set aside. Combine cream cheese, mayonnaise and seasoned salt, mixing until blended. Stir in shredded cucumber. Cut two 2-inch rounds from each bread slice. Spread each bread slice with 1 teaspoon of the cucumber spread. Garnish each sandwich with a thin slice of cucumber and a sprig of parsley. Recipe makes 48 sandwiches. This is the perfect recipe for a baby shower tea.

Deviled Eggs

12 hard-cooked eggs
1/2 cup fat free mayonnaise
2 tsp Dijon mustard
2 tbsp scallions, finely chopped
1 tbsp chives, finely chopped
Paprika

Cut cooked eggs in half lengthwise. Scoop out yolks and place them in a bowl. Mash the egg yolks with a fork; add mayonnaise, mustard and scallions. Mix well. Spoon yolk mixture into egg halves. If you have a pastry bag with a star-shaped tip, you could pipe the yolks into the whites. Cover and refrigerate until ready to use. Sprinkle with a little paprika before serving.

Endive Spears with Goat Cheese

20 endive spears (1 large head endive or 2 small)
4 ounces soft goat cheese
2 tablespoons heavy cream
1 1/2 tablespoons finely chopped fresh rosemary, or 1 1/2 teaspoons dried, crushed
1 1/2 tablespoons finely chopped fresh thyme, or 1 1/2 teaspoons dried
1 1/2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon fresh chives, minced
Freshly ground black pepper
Sweet paprika

In a medium bowl, cream the goat cheese with the back of a kitchen spoon. Add the cream, rosemary, thyme, parsley, chives, and pepper and mix until smooth and creamy. Add more cream if the cheese is very thick. Cover and refrigerate until ready to use. Bring to room temperature before assembling. Core the endive and separate into spears. Spoon the filling into 20 endive spears, filling each spear about halfway. Assemble on a plate and sprinkle with the paprika. Cover and refrigerate until your ready to begin serving.

Grilled Shrimp

1/2 cup finely chopped garlic
2 teaspoon coarse salt
4 tablespoons minced fresh rosemary leaves plus sprigs for garnish
6 tablespoons olive oil plus oil for brushing shrimp
32 jumbo shrimp (about 10 per pound)
8 12-inch bamboo skewers
lemon wedges as an accompaniment

Mash garlic and salt together in large bowl. Mix together with minced rosemary and oil. Add shrimp, cover and let stand in a refrigerator for at least 4 hours. Preheat grill. Place 4 shrimp on each pre-soaked skewer. Brush with oil. Cook shrimp on an oiled rack for 3 to 4 minutes on each side, or until just cooked through.

Pizza Crusts

4 cups all-purpose flour
1 1/2 cup warm water (about 110 degrees)
2/3 cup whole-wheat flour
1 tablespoon olive oil
1 package active dry yeast
1 1/2 teaspoons salt
1 teaspoon sugar

Combine water, oil, yeast and sugar in a small bowl. Let stand 5 minutes or until it bubbles. Mix flours and salt together thoroughly in a food processor or mixer. Add water mixture while blending. Let mix for 2 minutes. Knead briefly on a lightly floured surface. Place in a large oiled bowl and let stand in a warm place for 2-3 hours. It should double in size. Once the dough has risen, lightly flour two cooking sheets. On a floured surface roll out 1/4 of the dough into a circle about 1/8 inch thick. Place on cooking sheet. Repeat process until you have four rounds. Place one pizza on a clean, oiled and preheated grill. Grill for about 1 minute on until the bottom is brown. With tongs, gently flip it over and grill for an additional 30 seconds. Remove from grill and repeat with remaining pizzas. Let cool. Top with your favorite pizza toppings and return to a preheated grill for about 2-3 minutes.

Quesadillas

1pound boneless, skinless chicken breast, stripped
5 large tortillas
2 cups salsa
1/2 Spanish onion, sliced
1 green pepper cut into strips
1 package shredded cheese
Chili powder or Tabasco sauce

Cook the chicken, onions and peppers in a skillet. When the chicken is cooked completely through, set aside. Continue to cook the onions and peppers until soft. Add the cheese, chicken, salsa, onions, and peppers to the tortillas. If you want to make it spicy, you may add a dash of chili powder or Tabasco sauce to taste. Fold the tortilla in half and place on a baking sheet for 5-7 minutes in a 350 degree oven. Once the shells are crisp, cut them into small strips.

Potato Skins

4 medium baking potatoes
1/2 cup shredded cheese
1/2 cup fat free sour cream
3 scallions, sliced
Canola or olive oil
Paprika

Poke potatoes with a fork. To cook, microwave the potatoes on high for up to 10 minutes, depending on size of potato or bake for 40-50 minutes in a 425 degree oven. Allow the potatoes to cool then cut them in half lengthwise. Scoop out flesh, leaving a thin border next to skin. Brush the potato skins with a little canola or olive oil; you can also lightly spray them with cooking spray. Place scooped-out potatoes on a baking sheet and bake for 20 minutes until edges are crisp. Divide cheese among eight halves. Sprinkle with some paprika. Return potatoes to oven and bake or broil until cheese is golden and bubbly. Serve with sour cream and scallions sprinkled on top or along side for your guest to dress the potatoes themselves.

Shrimp and Avocado Nacho Bites

24 large tortilla chips
1/2 cup black bean or refried bean dip from can
1/4 cup thick and chunky salsa
24 medium shrimp, cooked and de-veined
1 large avocado cut into 1/4 inch slices
1/2 cup grated Colby cheese
Bunch fresh cilantro leaves

Top each tortilla chip with about 1 teaspoon of bean dip, 1/2 tsp. Of salsa, 1 shrimp, 1 avocado slice and a sprinkle of cheese. Set oven to broil. Broil about 5 inches from elements for about 3 minutes, or until cheese is melted. Garnish with cilantro leaves and serve hot.

Smoked Salmon Roll-ups

4 ounces thinly sliced smoked salmon
4 ounces fat-free cream cheese
Bag of Watercress or Arugula
Black pepper to taste
Lemon wedges

Spread each slice of smoked salmon with fat free cream cheese. Sprinkle with pepper if desired. Carefully roll up each slice like a jelly roll. Cut rolls into 1/2-inch slices. Chill until ready to serve. Place rolls on a platter with watercress or arugula and lemon wedges.

Smoked Salmon Tea Sandwiches

24 slices thin white bread
8 ounces thinly sliced smoked salmon
Ginger-Cilantro Lime Butter
8 tablespoons (1 stick) unsalted butter, at room temperature
2 ounces (1/4 cup) cream cheese, at room temperature
1 tablespoon grated fresh ginger
1 tablespoon fresh lime juice
3 tablespoons chopped fresh cilantro
1 teaspoon kosher salt

Spread all of the bread slices generously with the ginger butter. Place slices of smoked salmon in an even layer on half of the bread slices. Top with remaining bread slices. Using a 2-inch flower-shaped cookie cutter, cut out the tea sandwiches. Remove the top slice of bread from each flower. Using a 3/4 to 7/8-inch round biscuit cutter, cut a circle from the center of each, discard the circle. Replace the slice, butter-side down, on the flower. Serve with Ginger-Cilantro Lime Butter. Place butter, cream cheese, ginger, lime juice

carrie answers:

Salad

carrie answers:

Here are some great recipes:

Chicken Caesar Salad
Yields: 6 servings or 2 cups

Using a precooked rotisserie chicken makes this salad extra easy & fast, although any leftover cooked chicken will work.

Salad:

1 (2-pound) whole roasted chicken, skinned
11 cups torn romaine lettuce (about 1 1/4 pounds)
1 cup red bell pepper strips

Vinaigrette:

3 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, crushed
1 1/2 cups plain croutons
1/2 cup (2 ounces) grated fresh Parmesan cheese

To prepare salad, remove chicken from bones; shred with 2 forks to measure 3 cups meat. Combine chicken, lettuce, & bell pepper in a large bowl.

To prepare vinaigrette, combine oil & next 7 ingredients (oil through garlic) in a bowl, stirring well with a whisk. Pour over salad; toss well. Sprinkle with croutons & cheese; toss gently to combine.

=================

Chicken Caesar Salad
Yields: 2 servings

1/3 cup bottled Caesar salad dressing
2 tablespoons Dijon mustard
2 skinless boneless chicken breast halves
4 1/2-inch-thick diagonal slice French bread baguette
4 drained canned anchovy fillets
4 cups bite-size pieces romaine lettuce
Grated Pecorino Roman cheese

Prepare barbecue (medium-high heat) or preheat broiler. Whisk dressing & mustard in small bowl to blend. Reserve 1/3 cup dressing mixture for salad. Brush chicken with remaining mixture; season with salt & pepper.

Grill or broil chicken until cooked through, about 4 minutes per side. Transfer chicken to plate.

Grill or broil bread until lightly toasted, about 1 minute per side. Tranfer toasts to work surface; top each toast with 1 anchovy.

Toss lettuce in medium bowl with reserved 1/3 cup dressing mixture; divide salad between 2 plates. Cut chicken crosswise into thin slices; arrange over lettuce. Sprinkle salads with cheese. Garnish with anchovy toasts & serve.

=============================

Chicken Caesar Salad
Yields: 2 servings

1/2 garlic clove
2 tbsp. Plus 2 tsp. Lemon juice
1 tbsp. Plus 1 tsp. Mayonnaise
2 tsp. Grated Parmesan cheese
8 ounce skinned & boned cooked chicken, chilled & diced
1/2 cup diced chilled celery
2 tbsp. Diced drained canned pimientos
2 tbsp. Chopped scallion (green onion)
4 pitted black olives, sliced
1/8 tsp. Each salt & pepper
4 chilled iceberg or romaine lettuce leaves

Rub a medium wooden bowl with cut side of garlic clove & discard garlic; add lemon juice, mayonnaise, & cheese to bowl & stir to combine.

Add remaining ingredients except lettuce & mix well; line serving platter with lettuce & top with chicken mixture.

carrie answers:

The Secret to Cooking Great Ribs

Select a lean rib, cut off the visible fat.Remove membrane from ribs, We like our ribs lean , tender and beautiful. Cook ‘em low and slow. Two pounds or less’ll take 4 and a half hours at 225 degrees. In the smoker is best.

Lay ribs out til they’re unfrozen. Put your Magic Dust on it, let ‘em sit for half an hour, an hour, two hours. Overnight really is best.

Just lay ‘em on your grill real nice. Put the ribs (or other meat) on the side that doesn’t have the fire under it, we call the “hot and not.” Place the ribs on a rack over a pan of water ( about 1″ of water). Fire up the other side of your grill. Set your temperature to 200/225 degrees. It ‘s important to know where 225 degrees is on your grill or pit. A small oven thermometer will do just fine.

Put your wood chips on your fire side. Take a piece of heavy duty aluminum foil, be sure to soak your chips (we like hickory), wrap them up real good and poke some holes in the top of your foil and then put them on your fire or coals. Now you’re smokin’! Close your lid and leave them be. Don’t be peaking. Just let them smoke. When ribs are tender and pulled back from the bone a touch, then and only then, is when we sauce ‘em. Move ribs or meat to the hot side. Sauce ‘em real good, bone side down first. Be careful not to burn ‘em. When your ribs or meat get bubbly, not burnt, flip ‘em. Sauce the other side ’til it bubble. This should take 3-5 minutes total. Remove from grill and enjoy!

When you are all done and cooled down, take your tongs and discard your foil package of chips in a metal container.

How should I put the sauce on the ribs?
The choices are dipping, mopping and brushing. Every chef uses a different way of slathering on their sauce. We like mopping, but feel free to experiment and use the method you like best. And, remember, you can always put some extra sauce on the side.

carrie answers:

I was a business event not a wedding.

The guy had tow able smoker and a grill.

He smoked ribs and pork butts.

He grilled chicken, steaks and burgers.

There were around 50 people and it was AWESOME

carrie answers:

You can do it just fine on a webber charcoal grill. You can use just a salt and spice rub if you want, but the butt is so flavorful you won’t need it. Don’t wrap in foil place fat side up and let it slow grill at a low heat, (make sure the coals are white before you put it on the grill). Don’t go crazy with BBQ sauce, make your own with Ketchup and some sugar, brush it on toward the end, use a meat thermometer to make sure it is done. The secret is to slow cook.

carrie answers:

Assuming they are stainless, this works well

Get a large heavy duty trash bag and put your racks in the bag along with about 1 -2 quarts of ammonia. Close the bag, lay it down and leave it overnight.

By the morning, 95% of the baked on grit will easily come off

carrie answers:

New Braunfels. Bought at Academy sports and outdoor for under $150.00, in Houston.

carrie answers:

If people really believed they were learning about and communing with the Creator of the Universe, I would think they would be in church as much as possible. Yet Sunday night and Wednesday night don’t get as much attendance as Sunday morning. Some “Christians” only show up on Christmas and Easter. Why do people like that even bother to claim they “believe?” They should just be honest with themselves and be atheists like I finally did.

carrie answers:

Try Fort Lauderdale

carrie answers:

Rustoleum makes High temp paint for that, If you want different colors they have paint for barbecues that I have used on my exhaust systems.

carrie answers:

A 10-15 Amp 13.8 volts supply will do the trick nicely.

Something like this

http://www.radioshack.com/product/index.jsp?productId=2103960&cp=2032056.2032145&parentPage=family

or here http://www.mainelectronics.com/samlex_linear.htm

carrie answers:

U can either buy a large beach umbrella or a buy a canopy at any big5, Walmart, Target, or Sport Chalet. Canopy comes in different prices. Some are retractable,easy to fold, fits in a bag. Prices can range between $40-$150, depending on your budget. I bought one myself, use it for all occasion, going to beach, barbecue in backyard, and use it when going camping.

carrie answers:

How to Barbecue Sausage

Things You’ll Need:
Quick read thermometer
Spray bottle of water
Cooking oil spray
Step 1
Clean the grill surface. Nothing can spoil a good meal than the tastes and flavors lingering of the last meal that was cooked on the grill.

Step 2
Heat the grill on high heat to burn off any left over flavors or residue. Spray the grilling surface with spray cooking oil to keep the food from sticking to the grill surface.

Step 3
Lower the heat to medium low heat to allow for slow cooking and so that you will be able to turn them before they burn. A uniform color should be achieved when grilling the sausages. As the sausages cook they will give off oil and grease which may cause the fire to flare up, which could cause the sausage to burn.

Step 4
Stick the quick read thermometer in the end of the sausage lengthwise and continue cooking until the temperature reads 160. The sausage is then safe to eat.

Step 5
Serve the sausages and leave the grill on high for about five minutes to clean the grill surface, and then shut off the grill.

In the quest of the perfect BBQ burger
More burgers will be grilled this summer than any other type of meat (imagine this said with the casual confidence of someone accustomed to contributing impossible to verify facts) and most of these burgers will be good, some will be great, and too many will disappoint. Well, no BBQ burger really disappoints, but the burger has a bit of an undeserved reputation as a food that doesn’t require much skill to cook.

A really good burger is a work of art, and you should take some time and some care in the quest for a little bit of backyard heaven.

The most important step to a good burger is simply attentive cooking, and as with any other food that’s quickly grilled, you need to keep an ever watchful eye on it, to make sure that a 2 minute flare up doesn’t ruin dinner. But beyond this, there are a few easy steps to better burgers every time.

A good burger needs fat, especially when grilled. Fat is flavor, and fat is juiciness, and by making a burger with lean ground beef you’re halfway doomed to failure from the start. Grilling is an inherently lean way of cooking, and a lot of the fat from a burger will drip down onto the coals anyways. That fat will baste and flavor the meat, and make for a succulent, never dry, flavorful patty. Look for 25% fat…that’s right a quarter of your quarter pounder should be fat!
Hold the breadcrumbs. Unless you are depression era schooled in meat economization, unnecessary additions to a burger do nothing good. A real burger has two ingredients, beef and salt. A generous hand with the salt will help a lot, and forget about that old saying that salting meat will dry it out. It’s baloney!
You want ground chuck, or a mixture of ground chuck and sirloin. These are the most flavorful, and will make a much better burger than the mystery ground of your local supermarket.
Don’t over handle the patty. You need a light and delicate hand when forming your patties. Handle as little as possible, and as gently as possible. You don’t want to pack the meat into a dense patty, as this is surely the quickest way to the hockey puck sort of burger we’re all too familiar with.
If you have the time, let the meat chill in patties for an hour or two before grilling. This will firm it up, and make it hold together better on the grill.
The temptation always exists to form Neanderthal style 2 inch thick patties…don’t get sucked in. A patty should be no larger than an inch in thickness, and ¾ of an inch is better. Burgers that are too thick are very difficult to grill well.
Grill over a medium high heat, about 4 minutes per side, with the lid up, watching carefully. Serve with good soft rolls, and enjoy

carrie answers:

Everything sounds OK except the hot dogs.

carrie answers:

Un “allume-barbecue”

carrie answers:

Don’t start until your guests start arriving. They can mingle and help you out and then you will have fresh food.

carrie answers:

You can actually find Hot Links. My fave brand is Klements. And I know what you mean. I LOVE Famous Dave’s. Have you had the Manhandler sandwich Memphis style? It is brisket, the hot links, BBQ sauce and cole slaw. Oh my……..it is that good!

carrie answers:

Peel them first toss the shrimp in —

* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon black pepper
* 1 tablespoon onion powder
* 1 tablespoon cayenne pepper
* 1 tablespoon dried leaf oregano
* 1 tablespoon dried thyme
Directions
Combine all ingredients thoroughly and store in an airtight jar or container. Skewer and grill

carrie answers:

8 dried green chilies
2 garlic cloves, minced
1/2 teaspoon cloves, minced
1/2 teaspoon coarse sea salt
1 teaspoon Tabil or ground cumin
1/2 cup fish oil

Seed the chilies and cut them up with scissors. Place them in a bowl, cover with warm water, and soak them until they turn quite soft, 15 minutes to 1 hour. Drain them and squeeze out the excess water. Place the chilies in a blender along with the remaining ingredients. Grind to a paste. Place in a small glass jar, cover with a thin layer of fish oil, and seal tightly.

Refrigerate for up to 3 or 4 weeks.

carrie answers:

The Crocodile Dundee “Shrimp on the Barbie” Model 1212a

It’s the only grill available down under. The rest were sold to the Chinese for scrap.

carrie answers:

*SPICY GRILLED SHRIMP I

2 lb. Med. Sized shrimp
1 tsp. Chile powder
1 tbsp. Vinegar
1/4 tsp. Pepper
1 clove garlic, minced or mashed
1 tsp. Salt
1 tsp. Basil
1 tbsp. Finely chopped fresh mint or 1 tsp. Dried mint
3/4 c. Salad oil

Wash, shell and devein the shrimp (or use about 1 1/2 pounds frozen deveined large shrimp, they need not be thawed).In large bowl or glass jar, blend the chile powder with the vinegar, pepper, garlic, salt, basil and mint. Stir in the oil and shake or mix well. Pour over the shrimp, cover the dish and marinate in the refrigerator for 4 hours or overnight.
Thread the shrimp on skewers and grill over charcoal for 6 to 10 minutes (depending on size), turning once and basting liberally with the marinade. (Or arrange unskewered shrimp on a broiler rack and broil in the oven, turning once and basting well.) Makes 50 appetizers, or 4 to 6 serving as a main dish.

*SPICY LIME-GINGER GRILLED SHRIMP

http://www.cooks.com/rec/view/0,1845,156164-251197,00.html

*Amazing Spicy Grilled Shrimp

1/3 cup olive oil
1/4 cup sesame oil
1/4 cup chopped fresh parsley
2 tablespoons hot sauce
2 tablespoons minced garlic
1 tablespoon ketchup
1 tablespoon Asian chile paste
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons lemon juice
2 pounds large shrimp, peeled and deveined
12 wooden skewers, soaked in water

Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling.Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours.Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.

*Spicy Grilled Shrimp II

1 large clove garlic
1 tablespoon coarse salt
1/2 teaspoon cayenne pepper
1 teaspoon paprika
2 tablespoons olive oil
2 teaspoons lemon juice
2 pounds large shrimp, peeled and deveined
8 wedges lemon, for garnish

Preheat grill for medium heat.In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

*Spicy Grilled Shrimp III

8 extra-large shrimp, peeled
Bamboo skewers, soaked in water for 15 to 30 minutes
—Marinade:—
1 cup extra-virgin olive oil
1/3 cup fresh lemon juice
4 sprigs fresh thyme
4 cloves garlic, smashed
1 shallot, sliced thin
—Spice Rub:—
2 1/2 tablespoons paprika
2 tablespoons garlic powder
2 tablespoons mustard powder
2 tablespoons cayenne pepper
1 tablespoon dry thyme
1 tablespoon salt
1 teaspoon oregano

Combine the ingredients for the marinade. Add the shrimp, cover, and chill for approximately 3 hours.
Meanwhile, combine the spice rub ingredients and set aside.
–To cook: Remove the shrimp from the marinade, skewer onto bamboo skewers, and season with a pinch of the spice rub. Preheat a grill pan over medium-high heat and grill the shrimp for 2 1/2 minutes on each side.

*Spicy grilled shrimp IV

http://www.epicurious.com/recipes/food/views/SPICY-GRILLED-SHRIMP-232258

ENJOY

carrie answers:

Yes … Grilled vegetables are always good:) We like zucchini & crookneck squash and portobello mushrooms. Brush with olive oil & sprinkle with garlic salt & oregano and BBQ ….. A rice dish and a fruit salad would be good too……..