1 pound raw jumbo shrimp (peeled and veins removed) ½ pound bacon (strips cut in half) fresh cracked black pepper SPICY PEACH GLAZE 2 cups peach preserves 2 Tablespoons soy sauce 1 Tablespoon Tabasco brand pepper sauce 1 Tablespoon Dijon mustard 1 Tablespoon garlic (minced) salt and pepper (to taste) INSTRUCTIONS Preheat. Preheat your grill to medium-high heat (about 450 degrees F). Make the glaze. In a medium bowl, combine all ingredients for the spicy peach glaze, and seaso

1 pound green beans 1 Tablespoon olive oil 1/2 tsp salt 1/2 tsp pepper 1 clove garlic 2 oz parmesan cheese (shredded) INSTRUCTIONS Preheat your grill to Medium-High 400 degrees F. Wash and trim the ends off of your green beans, place them in your vegetable grilling basket Drizzle with olive oil and season with salt and pepper Place the basket with the green beans on the grilll 5-7 minutes, close the lid, tossing occasionally with tongs so they cook evenly. Add in the garlic a

4 4-6 oz skinless halibut fillets salt (to taste) pepper (to taste) GARLIC THYME BUTTER 3 cloves garlic cloves (minced) 4 Tablespoons unsalted butter (melted) 1 Tablespoons fresh thyme juice of 1 whole lemon Preheat. Preheat your grill 375 degrees F. Prep the fish. Place the halibut fillet in a shallow baking dish. Combine all of the ingredients for the butter in a small bowl and pour over your halibut fillets. Season. Gently toss the fillet to ensure all sides are evenly co

1 package McCormick® Grill Mates® 7 Spice Teriyaki Single Use Marinade, divided 2 tablespoons thinly sliced green onions 1 1/2 pounds salmon fillets Mix 2 tablespoons of the Marinade and green onions in a small bowl; set aside. Place salmon in large resealable plastic bag or glass dish. Add remaining Marinade; turn to coat well. Refrigerate 30 minutes. Remove salmon from Marinade. Discard any remaining Marinade. Grill salmon over medium-high heat 6 to 7 minutes per side or un

Ingredients 3 tablespoons extra-virgin olive oil 2 ½ tablespoons sherry vinegar 1 ½ tablespoons chopped fresh thyme .63 teaspoon kosher salt, divided .88 teaspoon black pepper, divided ½ teaspoon sugar 4 portobello mushroom caps, gills removed (about 1 pound) 10 garlic cloves, unpeeled 6 large shallots, peeled and halved Cooking spray 1 (14-ounce) rib-eye steak 5 cups thinly sliced romaine lettuce 1 ounce crumbled blue cheese Step 1: Preheat oven to 450°. Step 2: Combine oil,

4 ears fresh corn, husks and silk strands removed 1/4 cup (1/2 stick) butter, softened 3/4 teaspoon Lawry's® Casero Chili and Lime Seasoning Mix butter and Seasoning in small bowl. Set aside. Grill corn over medium-high heat 10 minutes or until tender and lightly charred, turning occasionally. Spread corn with seasoned butter. Serve immediately. www.mccormick.com

Sweet and Sour Sauce ½ cup honey ⅓ cup rice vinegar 1 tablespoon soy sauce 3 tablespoons tomato paste 3 tablespoons pineapple juice 1 tablespoon cornstarch 2 tablespoons water Shrimp Stir-Fry 1 pound shrimp peeled and deveined, 16/20 count size ½ teaspoon kosher salt ¼ teaspoon black pepper 2 tablespoons vegetable oil divided ½ teaspoon sesame oil 1 cup red bell pepper ¾-inch dice 1 cup zucchini ¼-inch slices 2 teaspoons minced garlic 1 teaspoon minced ginger 1 cup pineapple

2 lbs salmon 1 tbs olive oil 1 tsp salt 1 tsp chili powder 1 tsp paprika powder 1 tsp onion powder 1/2 teaspoon garlic powder 1 tsp black pepper Avocado salsa ingredients: 1 avocado chopped 1 roma tomato chopped ½ small red onion chopped 1/2 cup corn Juice from 2 limes 2 tbs finely chopped cilantro dash of salt In a small mixing bowl combine salt, chili powder, paprika, onion powder, garlic powder and black pepper. Rub the salmon fillets with the olive oil and rub with the sp

⅓ cup kosher salt plus more for seasoning 1 cup hot water 4 cups ice water 1 pound large scallops 1 ½ inches wide, about 14 to 16 3 tablespoon olive oil 1 tablespoon unsalted butter 1 tablespoon minced garlic ½ cup white wine optional 1 cup unsalted chicken broth 1 teaspoon lemon zest 2 tablespoon lemon juice 2 tablespoon capers rinsed 1 tablespoon dijon mustard Black pepper for seasoning 1 tablespoon chopped dill 1 teaspoon chopped chives 6 lemon wedges In a medium-sized bow

Ingredients 2 tablespoons unsalted butter melted 1 tablespoon fresh lemon juice 1 tablespoon minced fresh garlic 1 teaspoon kosher salt ½ teaspoon red pepper flakes 2 tablespoons capers drained 4 cod (or Halibut) fillets 6 oz each, 1-inch thick ½ teaspoon paprika Instructions Preheat your oven to 425 degrees F. Lightly spray a baking dish with nonstick spray. In a small bowl, whisk together the butter, lemon juice, garlic, salt, and red pepper flakes. Stir in the capers. Plac