Hot off the Grill!

We had a fabulous Labor Day weekend, which will be chronicled here over the coming week, but for today, I thought I better get those yummy grill recipes from our party last week up and running. Enjoy your grill while you can!!

Grilled Marinated Shrimp
(printable recipe found here)

1 c. olive oil
1/4 c. chopped fresh parsley
1 lemon, juiced
2 T. hot pepper sauce
3 cloves garlic, minced
1 T. tomato paste
2 tsp. dried oregano
1 tsp. salt
1 tsp. ground black pepper
2 lbs. large shrimp, peeled and deveined with tails attached
skewers

1. In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt and black pepper. Reserve about 1/4 of the mixture for basting later. Pour remaining marinade into a large resealable bag with shrimp. Seal and marinade in the refrigerator 2 hours.
2. Preheat grill for medium-low heat. Thread shrimp unto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

Unbelievable Chicken
(printable recipe found here)

1/4 c. cider vinegar
3 T. prepared coarse-ground mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 c. brown sugar
1 1/2 tsp. salt
1 tsp. ground black pepper
6 T. olive oil
6 chicken breasts

1. In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hour, or overnight.
2. Preheat an outdoor grill for high heat.
3. Lightly oil the grill grate. Place chicken on the prepared grill and cook 6 minutes per side, until juices run clear. Discard marinade.
   

London Broil
(printable recipe found here)

3 cloves garlic, minced
1/2 c. soy sauce
2 T. vegetable oil
2 T. ketchup
1 tsp. dried oregano
1 tsp. ground black pepper
1 (2lb) flank, round, or "London Broil" steak

1. In a small bowl, mix together garlic, soy sauce, oil, ketchup, oregano, and black pepper. Pierce meat with a fork on both sides. Place meat and marinade in a large resealable plastic bag. Refrigerate 8 to 24 hours.
2. Preheat grill for medium-high heat.
3. Lightly oil the grill grate. Place steak on the grill and discard marinade. Cook for 5 to 8 minutes per side, depending on thickness. Do not over cook, as it is better on the rare side.