This is a quick easy recipe for Garlic Shrimp.

Ingredients

1/3 cup of butter
1 1/2 to 2 pounds large shrimp, peeled and deveined
4 to 6 medium cloves garlic, crushed and minced
1/3 cup chopped fresh parsley
2 1/2 tablespoons of lemon juice.
Salt

Directions

In a large skillet, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds.

Add the shrimp and garlic and saute over medium heat, turning frequently until the shrimp just turn pink, about 4 to 5 minutes.

Add the parsley, lemon juice, and salt then stir well.

Remove the pan from the heat and serve.

1 oz Vodka
1/2 oz Triple Sec or Grand Marnier
1/2 oz Rose’s® Lime Juice
1/2 oz Cranberry Juice

Shake vodka, triple sec, lime juice, and cranberry juice vigorously in a shaker with ice. Strain into a martini glass, garnish with a lime or lemon wedge on the rim, and serve.

Mixing Tips:

You may also want to add a half of teaspoon or more of sugar to sweeten it up.

I also like to add a bit of crushed ice to keep it cold.

Grilled salmon stays moist with the addition of a savory, herb-filled paste.

Cooking Tip: A grill basket is great for keeping fish intact when grilling. Oil generously before placing salmon inside and use handles to turn

Cooking Tip: This recipe doesn’t call for cilantro, but I like to add that on top when it’s cooking. It gives it great flavor.

Makes 6 servings

Ingredients:

1 cup sun-dried tomatoes in oil
1/2 cup fresh basil leaves, loosely packed
1/2 cup fresh flat-leaf parsley, loosely packed
3 tablespoons fresh oregano leaves
3 cloves garlic, peeled
1 ancho chile, seeded and chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds salmon fillets with skin
1 lemon, quartered
1 lime, quartered

Directions:

Preheat grill to medium.

In a food processor or blender, combine sun-dried tomatoes with their oil, basil, parsley, oregano, garlic, chile, salt and pepper. Process lightly until a coarse paste forms.

Place salmon skin-side down on a tray. Spread herb paste over top of salmon, making a thick, even layer.

Generously oil grill so that the salmon doesn’t stick. place salmon on grill, paste-side down, and cook for 3 minutes. Use 2 metal spatulas to gently loosen salmon from grill and turn it over. Grill salmon for 3 to 4 minutes longer, or just until opaque throughout.

Use spatulas to carefully remove fish from the grill to a warm platter. Garnish with lemon and lime wedges and serve.