Grilled Shrimp Skewers: Soak bamboo skewers. Melt ¼ c. butter & ¼ c. olive oil together. Stir in 4 cloves garlic (minced) & ¼ c. parsley (chopped). Thread 2 lbs. shimp on skewers. Brush butter mixture on shrimp and grill or broil until shrimp is pink. Do not over cook.
Pico de Gallo What You Need: 5-6 Roma tomatoes, chopped 1 Small onion, chopped 1/2 Cup fresh cilantro, chopped 2 Serrano or Jalapeño chiles, seeded and minced 1 Clove garlic, minced 2 Tbsp. freshly squeezed lime juice Salt and peper to taste. How You Make It Do I really need to tell you? Put everything in a bowl. That’s pretty much it. I’d suggest you let it sit for at least an hour, but preferably over night. The longer the better, as the flavors get a chance to permeate over time.