Summer arrived finally after a very unusual cool spring and yet it is coming to a quick end. Besides surviving a unusual wet summer, my time off has included traveling,
visiting with family and friends to celebrate a residency graduation (so proud of Kelli), an engagement (love it!) and a birthday,
assisting on a Habitat House,
enjoying the food and music at the Festival of Discovery (BBQ festival),
canning and freezing,
2 lbs shrimp, cleaned
1 cup oil
1/4 cup chili sauce
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon pepper sauce
2 garlic cloves, minced
3 tablespoons lemon juice
Mix the ingredients except the shrimp, Marinate the shrimp in the mixture for one hour at room temperature. Spear shrimp on skewers and grill 3 to 4 minutes on each side.
Balsamic Glazed Chicken (adapted from Grill It)
1 whole chicken
1/2 cup honey
6 tablespoons balsamic vinegar
Fresh ground black pepper
1.Mix together the honey and vinegar and set aside.
2.Cut chicken into halves and generously salt and pepper the chicken on both sides.
3.On the hot side of the grill, sear the chicken skin side down for 5 to 1o minutes being careful not to burn the skin.
4.Flip the chicken and brush with the honey mixture and move to cooler side of the grill. Cover and cook for 10 minutes. Continue to flip the chicken, baste with the honey mixture, cover and cook for 10 minutes repeatedly until chicken is done.