We just enjoyed Easter and now I am getting ready for my little man's birthday party!! (Can you say tired mama ?!?! ) In honor of this very busy season, I have decided to make my menu plan all about the grill. I also am getting to use some of my leftover ham and make delicious soup beans...yum!
We are having grilled peppers this week. I just core and quarter my peppers and marinate them in Italian dressing for a couple of hours. Then just place them right on the grill. They are Delicious!
Monday: Leftover buffet - if its not movin...you can eat it.
Tuesday: Grilled Asian chicken, brown rice, Broccoli
Wednesday: Soup beans with ham hock and corn bread
Thursday: Marinated grilled shrimp (recipe follows), grilled asparagus, twice baked potatoes
Friday: Pizza Night, salad
Saturday: Birthday Monster truck party- Hot dogs, nachos, popcorn, cake
Sunday: Grilled lemon herb Pork chops, Grilled peppers, Butter noodles
Marinated Grilled shrimp
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
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