Grilled Garlic and Herb Shrimp Skewers

 This is, hands down, my favorite shrimp recipe. I usually serve it as an appetizer when we have friends over for dinner. It’s really easy and only needs to marinate for an hour or two.

They have bags of deviened shrimp at target for $7. That’s what I used here. If you are using a big bag, just double the marinade.

If you use wood skewers, remember to soak them first!

1 lb peeled, deviened shrimp – defrosted

1/3 cup water

1/3 cup white wine vinegar

1/3 cup olive oil

3 cloves garlic, minced

1 teaspoon minced fresh rosemary

1 teaspoon minced fresh basil

1 teaspoon kosher salt

1 teaspoon ground black pepper

Mix well and add marinade and defrosted shrimp into a ziploc bag. shake well and let marinate in the fridge for 1-2 hours. Thread shrimp on skewers and grill over high heat for 2-3 minutes on each side.

Serve with lemon wedges.

Tuna Salad

tuna salad with onion, carrot & celery

In the last few weeks I have been told by four different people that I make “the best ever tuna salad”. By request, here’s the recipe. I always keep a batch in the fridge. My kids love it as much as I do and there are a ton of things that we use it for.

• two cans of bumblebee white albacore tuna packed in water, well drained
• 3 carrot sticks, chopped finely
• 3 stalks of celery, chopped finely
• 1/4 red onion, chopped finely
• 1/8 tsp salt
• 1/8 tsp pepper
• 1/8 tsp onion powder
• 1 tbs real helmans mayo

1. toss the veggies, salt, pepper,and onion powder in a medium bowl.
2. add the tuna, flake thouroughly, and mix well.
3. add the mayo and refridgerate for at least an hour before serving. a day is better.

Grilled Crab Cakes with Mango Salsa

I made these a few weeks ago. We started a new tradition at our house. We call it Seafood Sundays. We invited our friends Christy and Nate over and I made my first ever attempt at crab cakes. On the grill! They came out fantastic. Nate, who told me that he loves crab cakes and eats them frequently, said that they were some of the best he ever had. Everyone else loved them too. They flew off the serving platter and into our bellies.  I adapted a recipe that I found in Weber’s Real Grilling. The best part about these is that you can make them many hours ahead and leave them in the fridge to set until you’re ready to grill them. That sort of recipe is always welcome around here because it allows me to do the prep work while Cami is napping.  I served them as a starter followed by grilled lobster tails, snap peas, rice pilaf, and grilled corn. It was an amazing meal!

Grilled Crab Cakes

• 4 Cans bumblebee select lump crab meat
• 1 cup panko or plain bread crumbs (i used panko)
• 3 green onions, chopped
• 1 egg
• 3/4 cup mayo (i used helman’s made with olive oil)
• 1 tsp soy sauce
• 1/2 tsp tobasco sauce
• 1/2 tsp kosher saly
• 1/4 tsp black pepper

Drain the crab meat and put it in a large mixing bowl. Flake gently with a fork. Add all other ingredients and mix together. Form into 2 inch cakes and let sit in the fridge for at least 30 minutes (but up to 6 hours).

Preheat grill and grill over high heat for 5 minutes per side. Serve with lemon wedges and mango salsa.