This smoky lime shrimp recipe is so summer.
A great cook out item to compliment your menu.
You can marinate the night before and have more time
to prepare other foods.
Great when served with fresh grilled pineapple rings.

Ingredients;
1LB shrimp, peeled and deveined
3 TBLS olive oil
3 TBLS lime juice
1 TSP lime peel or zest
2 TSP smoky rub, any kind without salt
Pepper to taste

Mix all together and marinate for 1 hour to overnight in the refrigerator.
Skewer shrimp onto metal skewers or wood ones that you have soaked in
water to keep them from burning up.
Brush once with the marinade just before cooking.
Grill or broil a few minutes on each side until firm and no longer translucent.
Serve warm.

This roasted garlic recipe is so easy.
A great spread on toast rounds or any bread, alone or with other toppings.

Ingredients;
1 large head of fresh garlic, I like the white and purple skin type
Drizzle of olive oil

Directions;
Preheat the oven to 350.
Cut the garlic head in half on the side as pictured, leaving the skin on it.

Place on a piece of heavy duty foil. Drizzle the oil on the cut sides and place it back together. Seal the foil so the oil and juices won’t drip out while baking.
Bake for 35 mins.
Let cool and pop the garlic out of its pods and spread it on anything that appeals to you.

Carrot Cake

Ingredients;

2 1/4 cups cake flour
1 1/2 cups sugar
2 TSP baking soda
2 TSP ground cinnamon
1/2 TSP salt
1/2 TSP Allspice or ground ginger
3/4 cup mayonnaise, full fat variety
3 eggs
8oz can crushed pineapple in its juice, undrained
1 TSP vanilla extract
2 cups fresh finely shredded carrots

**optional…  add 1/2 cup chopped pecans or just use whole pecans for decoration as pictured.

Directions;

Preheat oven to 350.
Grease and flour 2 nine inch cake pans or use liners in a 12 large cupcake pan.
Stir all dry ingredients together. Set aside. Mix together the eggs, mayo, vanilla and pineapple with the juice and add it to the dry ingredients. Mix for about 3 minutes. Stir in the carrots.
Mix in the nuts if you choose that option.
Split the batter evenly into the two 9″ pans or into 12 large cupcakes.  I use a large ice cream scoop to measure the cupcake batter evenly.
Bake for about 25-35 minutes  until a toothpick comes out clean.
Frost with my cream cheese icing to complete this most delicious dessert.

A little bakers trick; If any frosting tastes too sweet, add a sprinkle of salt to the frosting.  It tames the sweetness on your palate.

This cream cheese frosting is a classic and so tasty.
A little bakers trick; If any frosting tastes too sweet, add a sprinkle of salt to the frosting.  It tames the sweetness on your palate.

Pictured are carrot cake cupcakes I made for the 4th of July,

Ingredients;
4 cups confectioners sugar
2 sticks unsalted butter, softened
4 – 8oz pkg cream cheese, the brick type, not whipped, softened
2 TSP vanilla
1-2 TBLS milk or cream(optional)

Directions;
Everything should be at room temperature.
Mix all together until smooth.  If too thick add a little milk or cream.
This will frost a 9×13 cake OR two 8″ rounds frosted inside and out OR 24 cupcakes.

This Mediterranean seafood salad is made with olive oil and vinegar.
Its a great summer side dish or main course.

You can make it with any firm type seafood, such as calamari,
sliced scungilli (Italian conch) or clams (meat only).
This tastes better if made the day before allowing the ingredients to marinate.
It’s so delicious, I assure you the plate will be empty in no time!

Ingredients;
1/2 LB shrimp, shell removed and deveined
1/2 LB bay scallops
1 cup of mussels, meat only,  frozen will do
1 cup lump crab meat
1/2 cup extra virgin olive oil
1/4 cup champagne vinegar
Juice from 1/2 a lemon, reserve the other half for garnish
4-6 fresh basil leaves, sliced thin
1/4 cup roasted red pepper, diced (jar type is fine)
1 TBLS capers
6 olives, such as Gaeta or Kalamata, sliced in half
3 TBLS fresh parsley, minced
3 thin slices of red onion, cut in half
1-2 cloves of fresh garlic, minced and mashed

Directions;
Heat to boiling a pot of water large enough for the shrimp and scallops. Simmer them for just 3-5 minutes until just firm and no longer translucent. Drain and rinse in cold water.
Mix together all ingredients, then add the crab last.
Garnish with basil leaves and lemon slices.
Serve slightly chilled.