Grill Season

Holy crap- it’s been a busy year!  I just got back from a four week trip to the states and I’m so glad I’m back on island!  I’m still fighting a bit of jet lag, but I’m hoping to recover soon!!

Fire up your grill, ladies and gentlemen – grill season is upon us!!!!

Grilled Salad
-serves four-

1 package of bone in, skin on chicken (brought to room temperature)
1/2 bag frozen shrimp-tail on, raw (thawed)
1 pineapple- cut into symmetrical chunks
1 white onion- quartered, 1/2 to be grilled, 1/2 for the kabobs
1 head romaine lettuce- halved
1 bulb fennel- quartered
1 tangerine- quartered


3 T garlic olive oil
2 limes- juiced
2 T minced cilantro (fresh)
1 T minced garlic
salt n peppa


3 T
2 T white wine vinegar
1 T dijon mustard
1 T chopped cilantro
salt n peppa

Grill plate

Grill them veggies with their fruity besties!!!

Shrimp Kabobs

Shrimp Kabobs

Grilled Salad

Grilled Salad

Make the marinade and the dressing.  Marinade the chicken (up to 6 hours) and shrimp (up to an hour) in separate bags.  Place chicken over direct medium-low heat on the grill. Thread onion, chunked pineapple and marinated shrimp on soaked wood skewers- call them kabobs.  In the center of the grill, grill the veggies (yes- the lettuce too) and fruit until charred.  When the veg and fruit are done, replace them with the shrimp kabobs, then dice charred lettuce, onion and fennel and combine with dressing.  Top salad with thoroughly cooked chicken, diced grilled onions, diced grilled fennel and the juice the grilled tangerine over top…. add in the kabob.  Dig in.



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