Enjoy independent tastes this Fourth of July

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Grilled Shrimp with Lime, Orange and Basil Oil

Yield: 30 servings serving size: 2 shrimp)


2 oranges

2 limes

1/2 cup olive oil

3 tablespoons chopped fresh basil

60 medium or large shrimp, peeled and deveined

1 teaspoon kosher salt

1/2 teaspoon black pepper

Garnishes: additional lime and orange zest

In a large bowl, combine zest of 2 oranges and 2 limes, olive oil, and chopped fresh basil. Add shrimp, kosher salt, and black pepper; refrigerate for 30 minutes. Remove shrimp from oil; discard oil. Grill shrimp over medium heat until opaque and slightly charred (about 2 minutes per side). Garnish, if desired.

And, for desert, try

Ginger Grilled Fruit


1 peeled, cored pineapple

1 pink grapefruit

1 navel orange

1 green apple

2 apricots

2 plums

2 peaches

12 cherries

1/4 cup canola oil

1 tablespoon grated fresh ginger

1/2 teaspoon sea salt

2 lemons, halved

Cooking spray

1/2 cup toasted coconut

How to Make It:

Step 1:

Slice pineapple, grapefruit, orange, and apple 1/2-inch thick; halve remaining fruit. In large pan combine oil, ginger, salt, and juice of 1 lemon; toss with fruit and second lemon.

Step 2:

Heat grill pan or outdoor grill. (Coat grill pan with spray.) In batches, grill fruit over medium-high heat until tender (2-4 minutes per side). Transfer to platter.

Step 3:

Squeeze grilled lemon over fruit. Sprinkle with coconut.