Foil Packet Garlic Shrimp: Combine 1/2 stick softened butter, 1 C chopped parsley, 2 chopped garlic cloves, and salt and pepper. Toss with the juice of 1 lemon, 1 pound unpeeled large shrimp & a big pinch of red pepper flakes. Divide between 2 foil packets. Grill over high heat for 8 minutes. Double or triple as needed.
On a large piece of foil lay your clean and trimmed asparagus drizzle with olive oil and a good amount of House seasoning (salt, pepper, and garlic). Fold the foil up to make a packet. Add to the grill (also works in the oven) for about 10-15 minutes. I usually judge by pushing on the foil once it is a little soft they are ready to go.
This chicken marinade has been my Go to recipe FOREVER. Cider vinegar, Dijon mustard, garlic, lime juice, lemon juice, sugar, EVOO! It is the BOMB! Be sure to save some marinade to pour OVER the chicken once it comes off the grill. You will be sopping it up. Trust me on this one!
Peel and eat shrimp, cooked in beer and Old Bay. The best way to cook shrimp. Cocktail sauce is good, but we also like to dip our shrimp in a little melted butter with a splash of soy sauce and garlic powder.
Better than fried!?!?! Melt in Your Mouth Chicken Breast, 1/2 c parmesan cheese,1 c Greek yogurt, 1 tsp garlic powder, 1 1/2 tsp seasoning salt,1/2 tsp pepper, spread mix over chicken breasts, bake at 375 45 mins
Spicy Cajun Shrimp with Smoked Gouda Grits, a southern classic elevated! This Shrimp and Grits dish walks the line between fresh flavors and comforting richness, you’re gonna love it! | joyfulhealthyeats.com #comfortfood
Zesty Italian Chicken Stir Fry 2 Tbl Olive Oil 1 garlic clove, chopped 1 pd chicken, cut into bite-sized pieces salt/pepper 1/2 small onion (roughly chopped) 1/2 cup peppers - red, green and yellow (roughly chopped) 1 cup broccoli 1/4 to 1/2 cup Kraft Zesty Italian Dressing 1/4 cup Parmesan cheese, shredded