Grilling shrimp usually is easy. LOL I tend to go the way of basting with Italian dressing or BBQ sauce and Old Bay. Although I do have a recipe somewhere for a Margarita marinade I want to try on them.

Ummm... That sounds great!

Margarita Shrimp

INGREDIENTS:

1 pound shrimp, peeled and deveined
2 cloves garlic, minced
2 tablespoons fresh lime juice
3 tablespoons olive oil
2 teaspoons tequila
3 tablespoons fresh chopped cilantro
1/4 teaspoon ground red pepper
1/4 teaspoon salt
4 bamboo skewers, soaked in water for 20 minutes


DIRECTIONS:

Combine the shrimp, garlic, lime juice, olive oil, tequila, cilantro, red pepper, and salt in a bowl; toss to combine; refrigerate min. 30 minutes.

Preheat an outdoor grill for high heat and lightly oil grate. Drain the marinade from the shrimp and discard; thread the shrimp on the skewers.

Cook on preheated grill until the shrimp turn pink, 2 to 3 minutes per side.

Of course any of the above work really well with scallops too, or a combination of both.

we're having grilled shrimp tonite ( we usually do on fridays) and some chop suey( means stir fry I believe). oh and beer I just marinate mine in most any kind of salad dressing thats extra in the fridge. tonite the last of the sesame ginger


found this great pan for on the grill, it's the same size as my cast iron frying pans, but it has small holes all over it and you can use it to grill shrimp or other small seafood and vegies and fruit. works great.

Sounds better than getting the skewers out everytime.

yep. and burning my fingers. ( never fails)

What going on people, nobody cooking anymore?

Tonight, grilled fajita chicken breats and salads at our house.

beer can chicken

MMMMM beer can chicken!!!! It's right up there with my beer basted baby backs!!

Mom's homemade cheesy biscuits inspired by Red Lobster. The only thing I salivate over that has chives in it.

big pot of greenbeans and potatoes. *yummers*

With Ham?

Or just the beans and potatoes.

I was thinking that too. If there is no ham there is no point. Unless she makes it like a co-worker of mine, seasoned with black pepper bacon. YUMMMM

smoked ham hock of course.
there ain't no vegatarians in this house!

I like fresh corn in mine, too... Ummm.... I may have to stop by the produce market on the way home - I am now officially craving corn, green beans, ham & potatoes!!!

It does sound good doesn't it? Might have to have it in a crock pot meal one night this week myself, but not until I make my Asian pepper steak first. I've been hungry for that for weeks now.

leftover greenbeans and potatoes



and I'm debating on wether or not to make some cheesy biscuits this morning to go with supper today.

Debate over, make them. YUMMMM

My mother-in-law is 50% Palestinian and over the years, she's given me some wonderful Middle-Eastern recipes. Here's a recipe that WVD might consider for all those green beans sitting around:

GREEN BEANS WITH ONIONS AND TOMATOES

1 lb. fresh or frozen (but thawed) green beans, washed and snapped
1 lg. yellow or white onion, chopped
about 1/2 cup olive oil
4 or 5 WHOLE garlic cloves (but you can do more if you really like the flavor of roasted garlic)

1 can diced tomatoes (the regular size, 14.5 oz I think)
salt and pepper to taste

Heat the olive oil in a large wok or other big pan over med. heat. Add the onions and cook a few minutes until they start to soften. Add the green beans and cook, stirring, watching until they turn a brighter green. Then add the garlic cloves, the tomatoes (with the juice), some salt and pepper, and maybe 1/2 cup water. Turn the heat to low and cover. Simmer at least 1/2 hour up to about an hour, checking periodically. It's ready when the garlic cloves are soft and the green beans are cooked through and flaccid (sorry, can't think of a better word). You can take the cover off toward the end to help evaporate the water if it seems too runny. When it's done it should be sort of like a stew. I like to mash the garlic cloves then stir them back in, it spreads the garlic flavor throughout the pan quite nicely.

This is EXCELLENT over rice, or on its own. Some people eat it hot, others at room temperature, my mother-in-law likes it as leftovers right out of the fridge.

That actually sounds good Clever.

Tonight: Asian pepper steak over steamed rice

That sounds pretty good too, Smokechaser. Who does the cooking, you or your wife?

The green bean dish I posted above tastes like so much more than the ingredients would lead you to believe. Even though it's vegetarian, it tastes very hearty and is filling in a "meaty" way, if that makes any sense. It's also good to add in some chick peas or okra. I could make a meal out of a big bowl of it.

Damn, I'm hungry!

sounds like my Peppers and Pasta. Just trade strips of greenpeppers( or a combonation of colors) and only 1 or 2 garlic. then pour all that over some cooked pasta. No meat meal. and very filling

Oh, that sounds like an excellent idea. I've got a lot of green peppers ripening so I'll be sure to try it soon. Thanks!

I do most of the cooking. There are a few things that I just can't make like she does, but for the most part, I'm head chef at our house.

Awesome. I love to hear about a man who cooks. I do the majority of the cooking in our house. My husband, however, loves to bake! Like, really elaborate cakes from scratch, icings from scratch too. I love it. Also he makes really good eggs. Sometimes he tries to branch out and make something else, and the result is either great -- he comes up with great pasta sauces off the top of his head -- or absolutely disastrous -- one time he tried jazzing up a can of baked beans, he added slice mushrooms and cinnamon. Ugh! I still tease him about that and it had to have been at least 12 years ago. And now all you guys know about it too. Hee hee!

Oh yeah I love to cook, especially if I can involve the grill, and apparently my homemade cheesecakes have made a name for themselves. As for my wife, I can't touch her lasanga, this pork chop dish she makes, or her Christmas cookies. I've always said if I wouldn't have a degree in AutoCAD, I would have gone to culinary school.

Hubby does most of the cooking in my house too, much to the delight of the kids. His latest "creation" was ribs with peanut butter sauce.

Gross.

I'm hoping he took that OUT of his menu selections for the future.

OOOH, Jelsey, that sounds kind of Thai! What else did he add to the peanut butter to make it turnout gross? I have a recipe for a marinade somewhere at home with peanut butter, lime juice, oil, cilantro, hot peppers, garlic, and some other stuff. It was great.

Sooooo WV are you making the cheesy buscuits or not?

Well the pepper staek turned out pretty darn good last night.

I have no idea what else he put in it, it was sticky, smelled funny and tasted even funnier, but it had a nice, caramel color! Usually, his "creations" are great, we especially like his "Bread n' All", which is sorta like Cheesburger Pie, but not quite, it usually consists of a bread base, and whatever "all" is in the fridge. And he makes a mean batch of potato candy too!

When we got married, my mom told him that she hoped he could cook because if it didn't come in a box with directions on the back, I couldn't make it!

I actually did my first "grilling" a couple of weeks ago, stuck some veggies on skewers and dropped them on the grill while he was doing burgers. Nobody TOLD me the metal skewers would get hot (dumb me), but I learn quick! I don't understand the whole "aluminum foil on grill" thing, so when I inquired as to WHY hubby always put foil on the grill instead of just grilling ON the grill, he admitted he didn't know, that he had just always done it, so he tried cooking WITHOUT the foil. It worked great and now he doesn't use the foil at all! See - you CAN teach an old dog new tricks!

I'm proud AND ashamed to admit I've never cooked a burger myself unless it was to warm up a McDonald's cheeseburger in the nukker.

Occassionally when I'm at market, I have to look around and find and older woman and ask her "how is this to be prepared"? I get some amazing looks. I guess WOMAN is supposed to equal KNOWLEDGEABLE COOK...wrong!

Red Lobster last night, crab legs, lobster tail, shrimp and scallops, MMMMM. Tonight, Wings and Yeunglings at Hooters, MMMMMM

Leftovers last night. BBQ pork loin and fresh sweet corn tonight.

Chik-fil-a last night, grilled chicken and turkey tonight.

Tried Governor's Landing last night (meh), tonight I'm making chicken nuggets with tequila-lime sauce (I bought a bottle at Mr. D's) with German cucumber salad, and string beans w/ slivered almonds.

something with ground beef...........I have no idea what

ok I've decided. One of my homemade hamburger helper recipes. it takes cream cheese and beef broth, it's so easy to make and you can control the salt and sugar( like NONE) then pour this over some buttered noodles, with some peas( and a little mint) and hubby will be happy

Grilled cheese sandwiches and beef noodle soup.

Blueberry pancakes, sausage, and juice. Blueberries looked too good to wait for morning.

Cheeeezy biscuits! w000000000t!


Not much else is edible there, really. Maybe some soup. And more biscuits.

Not sure about tonight, maybe some dogs and sausages on the grill.

same here.
grilled sausages, baked beans, and fiesta corn ( corn with peppers and oinions)

Had 10 Spicy BBQ wings from Mr. D's.

Had some lo mein and chickin at the mall. I always regret that! sigh bleh

Had two ham sandwiches and chips.

I finally got around to making a beer can chicken last weekend. None of my beer was in a can, so I had to drink a diet pepsi, then poor some beer from the bottle into the soda can.

I used some chipotle cinnamon rub on the chicken which gave it a little bit of spice and a little bit of sweet. I did have some flaring up caused by the chicken grease that blackened the poor chicken's butt skin. Didn't affect the meat, though.

SMan I use one of our 9x9 baking pans under the bird when I Do a beercan chicken. Hold the flare ups back, helps moderate the heat, and catches the juices to make a great pan sauce.

Last night, we cheaped out and had frozen pizzas and chimichanga's.

My hubby likes to do the beer can chicken on the grill. He's a good cook.

Last night I made McGee's crunchy salad, even though I forgot the spring onions, it was still a nice and fresh salad. I made a Thai chicken with some red potatoes to go with it.

Do you guys use one of those stands for your beer can chicken? I bought the little $5 one at Bed, Bath, & Beyond that was just the stand and can holder. They had a fancy $20 one with a built in drip tray. Some of the recipes I looked up talked about just making a "tripod" with the can and two chicken legs. I can't imagine that not falling over at some point during the cooking.

I'm going to take your suggestion, Smokechaser. When that bad boy flared up on me, the temp gauge on the grill shot up to 700°.