Grilled Old Bay Shrimp

A week of sun, sand and surf at the Jersey Shore is our summer vacation. We spend our time reading trashy magazines on the beach, floating on tubes in the ocean, digging super deep holes in the sand, concocting new drinks for happy hour, and discussing what we will have for dinner while we are still eating breakfast. Each night, a different group takes on dinner detail. It could be a couple, a bunch of kids, or Grandma and Grandpa who plan, cook, serve, and clean up our nightly feast.

When The Husband and I took our turn preparing dinner, we decided on a typical beach meal that we knew everyone would love. We dined on a couple appetizers of Garlic Clams on the Grill


and Grilled Old Bay Shrimp


followed by 15 pounds of steamed lobster claws,


Sweet and Tangy Slaw


a huge caprese salad of fresh mozzarella, Jersey tomatoes, and basil drizzled with olive oil and balsamic vinegar, and crusty loaves of Italian bread.


The shrimp appetizer was the first to be served


and was gobbled up in no time.


After a request from Grandma for the recipe and the speed at which the shrimp disappeared, I decided that the incredibly easy recipe was a keeper.

The clams were devoured just as quickly with The Husband practically drinking the garlic infused wine sauce they were cooked in.

Next up were two huge pans of steamed lobster claws that we picked up earlier in the day from Point Lobster Company in Point Pleasant, New Jersey. This is the best way to have a lobster feast because the claws are all meat and by enlisting a couple family members as the crackers of the claws, retrieving the meat from the shells is a breeze.


The leftover lobster meat is removed from the shells by a couple more diners



and becomes tomorrow's lunch of Lobster Rolls.

Taking on the role of supervisor in the kitchen, I make sure that dinner runs smoothly. And with the help of many family members and a few cocktails, it always does.



Happy Summer!

Grilled Old Bay Shrimp
1/2 stick of butter melted and cooled
4 cloves of garlic chopped
1 1/2 teaspoons Old Bay Seasoning
2 pounds of large shrimp (21 - 25 per pound) peeled with tails on and deveined
about 24 (12 inch) wooden skewers, soaked in water for 10 minutes
spicy cocktail - there are many tasty store brands to choose from

In a small bowl, combine the butter, garlic and Old Bay Seasoning. Place shrimp in a large resealable bag and add the butter mixture. Squish around the contents of the bag so that all the shrimp are well coated with the marinade. Seal the bag and let the shrimp marinate for about 30 minutes in the refrigerator.

Meanwhile, prepare a hot grill and skewer the shrimp. To skewer the shrimp, lay 2 skewers parallel with each other and thread the top portion of about 5 shrimp onto each pair. By threading the shrimp on two skewers, it is easier to grill them as the shrimp does not spin around when being turned over on the grill.



Grill the shrimp for about 3 - 4 minutes per side. Be careful not to overcook the shrimp as they will be tough. Remove the skewers from the grill and take the shrimp off the skewers and place on a large serving dish. Serve with cocktail sauce if desired.

Print recipe

A special thanks to my nephew Will for being my photographer for the evening.

Grilled Chicken Caprese Sandwich

Lately, I am hot, tired, and hungry at the end of the day. And the other 4 people in our home are also in varying stages of hot, tired, and hungry as dinner time rolls around. The temperatures have been stagnant for the past month with 90+ degree days and humidity as thick as pea soup. Even with the air conditioner running almost nonstop (with the tiny dials on the electrical meter spinning at dizzying speeds), preparing a hot dinner sounds as appealing as a stroll across the scorching sand of the Jersey Shore without flip flops on a July afternoon.

With tomatoes just beginning to turn to a beautiful red hue, I decided to prepare a simple, yet oh so satisfying sandwich for dinner last night. The Grilled Chicken Caprese Sandwich is loaded with grilled chicken tenders bathed in balsamic vinegar and olive oil, juicy tomatoes, thickly sliced mozzarella, charred red peppers, and just picked basil all piled on a bakery fresh roll.

And the beauty of the sandwich is that it can be tailored to the multitude of tastes of the diners at your dinner table. A couple members of my family enjoyed sandwiches filled with all the offerings while others opted for only chicken, mozzarella, and red peppers. My Middle One chose to have chicken, tomatoes and mozzarella as her sandwich of choice last night. Suit yourself my Mom used to say.

As the temperatures continue to hover at uncomfortable levels, I see many more Grilled Chciekn Caprese Sandwiches appearing at our dinner table.



Grilled Chicken Caprese Sandwiches

makes 5 sandwiches

1 1/2 pounds chicken tenders
olive oil
salt and pepper
balsamic vinegar
2 large balls of fresh mozzarella
2 large tomatoes
1 (12 ounces) jar roasted red peppers, drained
about a dozen large fresh basil leaves
5 long rolls, split

Heat a grill or grill to high. Season the chicken with salt and pepper and grill for about 3 - 4 minutes per side or until cooked through. Remove from grill and place in a shallow dish. Drizzle with about 2 - 3 tablespoons of balsamic vinegar and 2 tablespoons of olive oil.

For each sandwich, open one of the rolls and top with a couple of the chicken tenders. Layer the tomato, mozzarella, roasted red pepper, and basil leaves on top. Drizzle the top roll with a little more balsamic vinegar and olive oil and then place on top of the sandwich. Slice in half and serve.

Smothered Skirt Steak

Smothered Skirt Steak

Happy 4th of July!!

The 4th of July is my favorite holiday. The red, white and blue laden parades. Grills loaded with cheesy burgers, barbecue sauced chicken and smoky hotdogs. Overflowing tubs of icy cold beer and pitchers of lemonade. Sprinkle covered cookies and fudgily frosted brownies. And a finale in the night sky of exploding fireworks of every color of the rainbow.

Take this weekend's grilled steaks to the next level. Smothered Skirt Steak elevates grilled steak to a restaurant quality entree and will make you the star of this weekend's barbecues. Skirt steak grills up quickly and a topping of caramelized onions accented with mozzarella and fresh thyme will have your guests thinking they are dining at a 4 star restaurant.

Rave reviews came in for this dinner last night and this morning. My Middle One commented that she could just each the onions by themselves. And The Husband even remarked this morning that I "really stepped up" the usual grilled steak entree.

Here's to a food-filled and patriotic holiday weekend. Happy 4th of July to all!!!

Smothered Skirt Steak

Grilled skirt steak is topped with caramelized onions accented with mozzarella and fresh thyme. Any type of steak would benefit from this topping.

serves 4

2 large onions, about 6 cups sliced in 1/2 inch rings
2 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, chopped
kosher salt and pepper
1/3 cup beef broth
1 cup packed mozzarella cheese, shredded
2 teaspoons fresh thyme
about 1 and 1/2 - 2 pounds of skirt steak

Heat a large saute pan to medium high and add olive oil and butter. As soon as the butter starts to sizzle, add the onions and toss to coat. Sprinkle with about 1/2 teaspoon salt and 1/2 teaspoon pepper. Turn heat to medium, add the garlic and saute the onions, stirring occasionally, for 15 - 20 minutes or until soft and lightly browned. Add the beef stock and cook for an additional 3 - 4 minutes or until most of the liquid is evaporates. Stir in the cheese and thyme and season to taste with additional salt and pepper. Keep warm while the steaks grill.

Rub the steaks with olive oil and sprinkle with salt and pepper. Grill steaks for about 3 minutes per side for medium rare. Remove from grill and let rest about 5 minutes before slicing. Serve with a generous helping of smothered onions.

Note -- This recipe is another one of mine that can be made ahead of time and reheated. Heat the onion topped steak in the microwave on 70% power for about 45 seconds for each serving. Add an additional 30 seconds of heating time until just heated through.