BBQ Shrimp

Here's another summer treat. Seafood is made that much better by grilling.

Soak wooden skewers in water 20-30 minutes to prevent scorching. You'll need approximately 16 ten-inch wooden skewers.


Lemon-Basil Sauce:
2 cups chopped basil leaves
3/4 cup mayonnaise
1 teaspoon fresh grated lemon peel
1 Tablespoon fresh lemon juice
1 clove garlic minced

Whisk together or process in a blender/food processor.

Run 2 parallel skewers through two shrimp. Add a piece of scallion, then two more shrimp.

Grill shrimp 6-8 minutes on a side, turning onnly once. Serve with sauce for dipping.

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Shrimp & Corn Chowder

This one is easy to make but tastes like you spent hours!

2 teaspoons canola oil
1 medium onion, chopped
1 stalk celery, sliced
1 cup diced ham or kielbasa
3 Tablespoons flour
1/4 teaspoon Thyme
3 cups milk
1 - 16 oz package frozen corn
1 1/2 cups chicken broth
1 cup brown Minute Rice
1 1/2 cups cooked frozen shrimp, chopped

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Heat oil in large cooking pan. Add onion, celery and ham/kielbasa and cook until tender. Stir in flour and Thyme. Add milk, broth and corn. Bring to a boil, stirring occasionally to prevent sticking. Stir in rice and shrimp. Return to a boil. Reduce heat to low, cover and simmer five minutes. Remove from heat, cover and let stand five minutes.

Makes: 4-5 servings

Serve with: Favorite wheat or whole grain crackers

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