Here is a WONDERFUL marinade for grilled shrimp…’tis the season for grilling! thanks to my friend becky for this wonderful marinade recipe!
Grilled Shrimp Marinade
- 2 lbs shrimp
- 1/4 c. basil (you can use fresh, i use the Gourmet Garden tube)
- 1/2 cup olive oil
- 1 T oregano
- 4 T lemon juice
- 1 T garlic
- 1 t salt
- 1 T ketchup
- 1 t pepper
Combine all ingredients into a ziplock baggie…marinate for at least 2 hours….grill on skewers flipping about 3 min. per side~
now these are absolutely wonderful with veggies and pineapple strung with them on skewers served over rice…..but tonight i tried them in with my Cooking Light recipe of quesadillas…..and it was phenomenal! ~but there is ONE rule…you have to serve it with my homemade salsa and baked doritos….i command you!
Grilled Shrimp Quesadillas
- 1 T olive oil
- 1 cup green onions
- 1 cup corn kernels (i just use a bag of frozen steam fresh corn)
- 1 T garlic
- 2/3 cup tomato
- 2 T lemon juice
- 1/4 cup cilantro
- grilled shrimp
- i also had leftover imitation crab that i chopped up and threw in..but you don’t have to
- tortillas
- shredded cheese
- my salsa (recipe here)
Heat olive oil in skillet, add corn, onions and garlic and saute until onions are cooked through and corn browns a little bit. add tomato and saute about 4 min. stir in shrimp, lemon juice and cilantro, saute for 3 more minutes. Remove from skillet and and either make quesadillas using a quesadilla maker or you can also make them on the skillet
- place 1 tortilla in a skillet over med. heat and top with cheese, spoon shrimp mix over cheese and top with tortilla..cook for 3 min, pressing down with spatula until cheese melts…turn carefully and cook for 3 min. on other side
for dessert i made one of my favorite Cooking Light Recipes….Blueberry Crumble Pie
- 3 cups fresh or frozen blueberries
- 1 graham crust
- 8 oz low fat sour cream
- 3/4 cup brown sugar
- 3 T flour
- 1 1/2 tsp vanilla
- 1/4 c dry bread crumbs
- 1 T sugar
- 1/4 c oatmeal
- 2 T margarine
Preheat oven to 375. place blueberries in pie crust. combine sour cream, brown sugar, flour and vanilla. spread over blueberries. combine breadcrumbs, sugar, oats and margarine. sprinkle over cream mixture. bake 375 for 40 min…the recipe says to cool 1 hour before serving….ha…fat chance of that happening in this house! ~we’re lucky if we can wait 10 min….serve with ice cream or blue bunny low fat vanilla yogurt! heavenly!
