Recipes 5-27-25

Grilled Barbecued Shrimp
1 tablespoon Worcestershire sauce
1/2 cup olive oil
1 teaspoon seasoning salt
1/2 teaspoon Tabasco sauce
2 cloves garlic, minced
2 tablespoons lemon juice
1 teaspoon dried oregano
1/4 cup ketchup
2 lbs large raw shrimp, peeled and deveined
Combine all ingredients except raw shrimp. Blend well
Add shrimp to marinade. Cover and let stand 1-2 hours in refrigerator
To grill: place shrimp on a screen or grate with small holes. Grill about 3 minutes per side over medium heat or until shrimp are bright pink, basting often.

Boston Baked Beans
1 teaspoon mustard
1/2 cup ketchup
3/4 cup brown sugar
2 (16 oz.) can pork and beans
5 slices bacon 1-inch strips
Mix the first four ingredients. Lay bacon strips across the top and bake at 350 degrees for 1 hour.

Grilled Veggies
2 large potatoes
1 medium zucchini
1 medium yellow squash
1 small red onion
2 tablespoons crushed garlic
1 teaspoon pepper
1/2 teaspoon white pepper
1 tablespoon fresh basil leaves
3 tablespoons oil
Slice potatoes paper-thin. Slice zucchini and squash 1/4 inch thick. Slice onions. Combine all ingredients in a large mixing bowl. Cut a piece of heavy-duty foil large enough to hold all ingredients. Spoon vegetables into the center of foil. Close tightly. Place on preheated grill. Grill over medium heat for 20-40 minutes, turning every 5 minutes. Open and jag potatoes after 20 minutes to see if the vegetables are done to your liking. Close up and continue grilling if you want them more tending, checking again after 10 minutes. Continue until they are as tender as you want them.