Grilled Jumbo Shrimp with Citrus Sauce


For the Marinade:
1/2 cup vegetable oil
Grated zest of 1 orange
Grated zest of 1 lime
1 tablespoon minced fresh basil, or 1/2 tablespoon dried
1 teaspoon minced fresh thyme, or 1/2 teaspoon dried
1 teaspoon minced fresh parsley, or 1/2 teaspoon dried
1 pound uncooked extra-large shrimp (about 18), shells removed, cleaned

For the Vegetable Sauté:
1 tablespoon vegetable oil
3 cups vegetables, (zucchini, hearts of artichokes, fennel, red bell pepper), cut into 1/2-inch-wide sticks about 2 inches long)
1 clove garlic, minced
3 tablespoons balsamic vinegar

For the Citrus Sauce:
1 tablespoon orange juice
1 tablespoon grapefruit juice
1 tablespoon lime juice
2 tablespoons honey
1 tablespoon Dijon-style mustard


TO MAKE THE MARINADE: Combine all of the ingredients in a mixing bowl. Add the shrimp, and marinate at room temperature for 3 hours.

When the marinating time is over make the vegetable sauté. In a sauté pan over medium heat, warm the oil. Add the vegetables and garlic; sauté for 4 minutes, stirring constantly. Season with salt and pepper. Add the balsamic vinegar and continue cooking for 1 minute more.

TO MAKE THE CITRUS VINAIGRETTE: Combine all of the ingredients in a mixing bowl. Whisk to dissolve the honey.

Remove the shrimp from the marinade and grill or broil for 2 minutes on each side.

Divide the sautéed vegetables among 6 salad plates, put 3 shrimp on top of each and pour on the citrus vinaigrette.

Spicy Popcorn on the Grill


3 tablespoons unpopped popcorn
2 tablespoons oil
1 teaspoon chili powder
1 teaspoon garlic salt
3 8 x 5-1/4–inch foil disposable pans
1 20-inch long strip aluminum foil, folded length ways until 3 inches wide


Combine popcorn, oil, chilli powder, and garlic salt in one disposable pan; mix well. Place pan inside another pan to double thickness. Invert third disposable pan over popcorn to close. Wrap foil strip crosswise around pan; fold over to secure pans together and to form a handle.

Place pan in centre of cooking grate. Grill for 8 to 10 minutes or until popping stops.

Bbq Turkey


1 oven-ready turkey (select size to fit your grill)
1 tablespoon oil
Salt and pepper
Herbs, rub, or seasoning to taste


Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season to taste, inside and out.

Place turkey, breast side up, in a roast holder set inside a large heavy-gauge foil pan. Place in centre of cooking grate. Cook 11 to 13 minutes per pound to an internal temperature of 180º F in the thigh and 170ºF in the breast. Remove turkey from grill and let stand 15

Grilled Asparagus Spears


1 pound fresh asparagus
4 tablespoons olive oil
1 teaspoon salt


Look for firm asparagus stalks with deep green or purplish tips. Also check the bottom of the spears. If they are dried up, chances are they have been sitting around for too long. Trim off the tough bottom of the spear by grasping each end and bending it gently until it snaps at its natural point of tenderness—usually two thirds of the way down the spear. If the spear is less than 6-inches long, chances are it has already been trimmed for you. Then take a vegetable peeler and peel off the outer skin of the lower half of the remaining stalk.

Place asparagus on a plate. Drizzle oil over top and turn spears until they are coated. Sprinkle with salt (this may seem like a lot—just trust me) and turn again.

Grill asparagus for 5 minutes over Direct Medium heat. Each minute or so, roll each spear 1/4 turn. Asparagus should begin to brown in spots (indicating that its natural sugars are caramelising) but should not be allowed to char.

Remove from grill and serve immediately (eating spears with your fingers enhances the experience).