ck - Beachside Banquet
Simple ingredients coax the avocado oil into the limelight.
Combine first 3 ingredients, stirring with a whisk. Gradually add oil, stirring constantly with a whisk.
Combine lettuce, tomatoes, and onion in a large bowl, tossing gently. Drizzle juice mixture over lettuce mixture; toss gently to coat. Serve immediately.
A quick 20-minute marinade adds bold flavor to the shrimp before they cook on the grill. Serve with a favorite beer or a tall glass of iced tea.
Peel shrimp, leaving tails intact. Combine lemon juice, wine, garlic, steak sauce, and pepper in a large zip-top plastic bag; seal, and shake to blend. Add shrimp; seal. Marinate in refrigerator 20 minutes, turning bag once.
Remove shrimp from bag, discarding marinade. Thread 8 shrimp onto each of 6 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray, and grill 2 minutes on each side or until shrimp are done.
Note: Substitute 1/3 cup water and 2 tablespoons vinegar for wine, if desired.
We like this recipe with a mixture of sweet potatoes and baking potatoes, but you can make it with just one or the other.
Preheat oven to 450°.
Combine first 7 ingredients in a large zip-top plastic bag. Add potatoes; seal and shake to coat potatoes with spice mixture. Place potatoes on a baking sheet. Bake at 450° for 35 minutes or until tender.
This cool, creamy dessert that you sip can be made without the Frangelico, if you prefer.
Combine first 4 ingredients in a blender; process until smooth. Pour evenly into 6 glasses; gently stir 1 tablespoon syrup into each glass. Sprinkle evenly with nuts.
Note: Substitute 1% low-fat milk for Frangelico, if desired.
Romaine Salad with Avocado-Lime Vinaigrette
Lemon-Garlic Shrimp Kebabs
Two-Tone Roasted Potatoes
Sun, sand, surf, and a great meal. Enjoy delicious kebabs with roasted potatoes and a rich and creamy caramel mudslide for a finale finish. (Serves 4-6)
Go to Full Version ofck - Beachside Banquet