>
> Hey Everyone, Long time ehhhh... still read the group, to busy to
> participate much...Work, kids, college, family and local (What happens
> when your the old married stable couple in the neighborhood) drama
> etc. I celebrated my B-Day last night by Hosting a Dinner & a "BAD"
> movie for 16 guests. Broke out the china and everything...Chuckle...
>
> Appt - Spicey grilled shrimp (Below)
> Cold sour salty shrimp cocktail
> Avacado with capers and Asiago
> Melon wrapped in ham
> Grilled garlic and Bacon Wrapped Mushrooms
> Seared Ahi
> Mixed Green Salad with House dressing
> Ministrome Soup
> Fresh Herb Bread with oil for dipping
> Crusted Strip Roast Au Jus w/ sauted Enoki
> & Mushroom Sherry Chicken
> Crusty Twice Cooked Potato wedges w/ Dill & Garlic
> Cheese Cake w/ Toffe Crust
> & Mixed Mango, Raspberry, & Pasion fruit
> Wine White "Fetzer- Gewurtztraminer"
> "Franz Rehs- Piersporter Michelberg Riesiling"
> Red "Bias- DeChaunac" "Bias - Chambrorcin"
> Coffee - Kona & Jamacian Blue mountain Medium Roast
> Cocktails - Sangria, White Peach Sangria, Beach SLing, Hakata Specials
>
> The Movie drummroll Please.... .... .. . . . "Army of Darkness" w/
> Bruce Campbell...Truly Awsum Flick...!
>
> Rec for the grilled Shrimp Below...Enjoy, Hag back to lurking...
>
> Hag k
>
>
>
> * Exported from MasterCook *
>
> Spicy Grilled Shrimp Cocktail
>
> Recipe By :
> Serving Size : 4 Preparation Time :0:00
> Categories : Appetizers Great for Groups
> Great for the Grill Seafood & Fish
>
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> -Shrimp-
> 2 tablespoons olive oil
> 2 tablespoons butter -- (2-3)
> 3 cloves garlic -- minced (2 to 3)
> 1 teaspoon chili powder -- Mild
> 1 teaspoon chiles de arbol -- powdered hot stuff
> 1 tablespoon lime juice -- fresh preferred
> 1 pound medium-sized shrimp -- shelled and deveined
> -Salad-
> 2 small tomato -- diced
> 2 small avocado -- cubed
> 1/2 small red onion -- or challot
> handful fresh cilantro -- chopped
> *optional diced chilled cucumber
> -Dressing-
> 1 tomato -- peeled and deseeded
> 2 tablespoons orange juice
> 1 tablespoon lime juice -- 1-2 to taste
> 1 jalapeno -- fresh seeded & minced
> 1 tablespoon chopped red onion
> 1/4 teaspoon ground cumin -- toasted
> 2 cloves garlic
> pinch cracked black pepper -- to taste
> pinch Kosher salt -- to taste
>
> Peel shrimp retaining tails, skewer and refridgerate until ready to
> season and grill. In a sauce pan add oil and melt butter. When
> butter oil mixture is hot, add garlic (it shud foam up slightly) and
> chil, then lime juice and saute for a min. Remove from heat and cool.
> Make dressing by combining all ingrediants in a blender and pureeing
> until you have a smooth sauce. Combine salad ingrediants and mix with
> the dressing. Brush shrimp with the garlic chili mixture and grill
> until done. You can let the shirmp rest with the seasoning brushed on,
> but it will pick up heat as it rests. Great either way.
>
>
> - - - - - - - - - - - - - - - - -
> - -
>
> Per Serving (excluding unknown items): 314 Calories; 28g Fat (75.8%
> calories from fat); 4g Protein; 17g Carbohydrate; 4g Dietary Fiber;
> 16mg Cholesterol; 85mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
> Meat; 1 1/2 Vegetable; 1/2 Fruit; 5 1/2 Fat.
>
> NOTES : June 2006 Spicey shrimp is good all on its own, I dont always
> make the cocktail, but it is very very nice...I serve by pouring the
> cocktail in a shallow bowl and lining the shrimp around the rim, I put
> the bowl in the center of a plater filled with tortilla chips so the
> cocktail serves as a dip also...very very nice...It can also be served
> around cocktail glasses with salad in the glass with the shrimp
> pesting around the rim of the glass....Hag k
> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
>


Wow...this sounds great.. Pretty also!

Good to see Hag here. I've been a lurker for a LONG time and I remember
her!

helen