1 package McCormick® Grill Mates® Brazilian Steakhouse Marinade 1/4 cup oil 1/4 cup water 1 tablespoon red wine vinegar 1 pound pork tenderloin, cut into 1 1/2-inch cubes 1 pound boneless New York strip steak, cut into 1 1/2-inch cubes 1. Mix Marinade Mix, oil, water and vinegar in small bowl. Reserve 2 tablespoons for brushing. Place pork and steak into separate large resealable plastic bags or glass dishes. Divide remaining marinade evenly among the pork and steak; turn to

1 package McCormick® Grill Mates® Mesquite Marinade 1/4 cup fresh lime juice 2 tablespoons honey 2 tablespoons vegetable oil 2 pounds large shrimp, shells-on and deveined Lime wedges 1 Mix Marinade Mix, lime juice, honey and oil in small bowl. Reserve 2 tablespoons of the marinade. Place shrimp in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 15 minutes. 2 Remove shrimp from marinade. Discard any remaining marinade. Threa

2 plum tomatoes, seeded and chopped 1/2 cup cubed fresh pineapple 1/4 cup minced fresh basil 1/4 cup lime juice 2 shallots, chopped 2 tablespoons reduced-sodium soy sauce 1 teaspoon brown sugar 1/4 teaspoon pepper, divided 4 salmon fillets (6 ounces each) 1/2 cup reduced-sodium chicken broth 2 teaspoons grated lemon zest Directions 1. For salsa, in a small bowl, combine the tomatoes, pineapple, basil, lime juice, shallots, soy sauce, brown sugar and 1/8 teaspoon pepper. Cover

Ingredients 1 pound fresh asparagus, trimmed 1/4 cup water 1 pound cod fillet, cut into 4 pieces 2 tablespoons lemon juice 1 teaspoon salt-free lemon-pepper seasoning 1/2 teaspoon garlic powder 2 tablespoons butter, cubed 2 teaspoons capers Minced fresh parsley, optional Directions 1. Place asparagus in an ungreased 11x7-in. baking dish; add water. Arrange cod over asparagus. Sprinkle with lemon juice, lemon pepper and garlic powder. Dot with butter; sprinkle with capers. 2.

Ingredients 1 medium ripe avocado, peeled and pitted 1/3 cup reduced-fat sour cream 1/4 teaspoon salt 1 can (15 ounces) black beans, rinsed and drained 1 can (8 ounces) unsweetened crushed pineapple, undrained 1 medium mango, peeled and cubed 1/2 cup salsa 1 package (8.8 ounces) ready-to-serve brown rice 1 pound uncooked shrimp (31-40 per pound), peeled and deveined 1 teaspoon Caribbean jerk seasoning 1 tablespoon canola oil 2 green onions, sliced Lime wedges, optional Direct

4 (4 oz) pieces of Salmon (I prefer skinless) ⅓ cup seasoned bread crumbs ¼ cup Parmesan cheese 2 tsp olive oil 2 tsp lemon juice Old Bay Seasoning Salt and Pepper Instructions 1. Preheat oven to 400 degrees. 2. In the bottom of a glass 9x13 pan sprinkle lemon juice, olive oil, salt, and pepper. 3. Place the salmon pieces down an inch or so apart on the lemon juice, olive oil, salt, and pepper. 4. Sprinkle the top of the salmon with Old Bay Seasoning. 5. Bake at 400 degrees f

Ingredients 1 lb asparagus (medium thickness), tough bottom ends trimmed 1/2 cup all-purpose flour 2 large eggs 1 cup panko bread crumbs 1/2 cup freshly grated parmesan cheese 3 tsp lemon zest, divided 2 tsp Italian seasoning, divided Salt and freshly ground black pepper 1 1/4 lbs. jumbo or extra large shrimp, peeled and deveined 5 Tbsp butter, divided 1 Tbsp minced garlic (3 cloves) 1 Tbsp lemon juice 1/8 tsp red pepper flakes, or more to taste Olive oil cooking spray 2 Tbsp