These are pretty served on a bed of rice with lots of basil, lemon, & parsley

2 1/2 tablespoons olive oil

1/4 cup butter, melted

1 1/2 lemons, juiced

3 tablespoons coarse grained prepared mustard

4 ounces minced fresh basil

2 tablespoons mined red peppers

3 cloves garlic, minced

Salt to taste

1 pinch white pepper

3 pounds fresh shrimp, peeled and deveined

In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Then stir in lemon juice, mustard, basil, peppers, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.

Preheat grill to high heat.  Remove shrimp from marinade, and thread on skewers.

Lightly oil grate, and arrange skewers on grill. Cook for 4 minutes, turning once, until done.

My son is a VERY picky eater but he adores steaks done like this. Just the right amount of salt & sweet!

1/2 cup balsamic vinegar

1/4 cup soy sauce

3 tablespoons minced garlic

2 tablespoons honey

2 tablespoons olive oil

2 teaspoons ground black pepper

1 teaspoon Worcestershire sauce

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon liquid smoke flavoring

1 pinch cayenne pepper

2 (1/2 pound) beef rib eye steaks

In a medium bowl, combine the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke and cayenne pepper.

Place steaks in a shallow, nonporous dish, and pour marinade over steaks. For optimum flavor, rub the liquid into the meat. Cover, and let marinate in the refrigerator for 24 to 48 hours.

Preheat an outdoor grill for medium-high to high heat. Grill steaks for 7 to 8 minutes per side on a lightly oiled grate.

1/4 cup olive oil

1 tablespoon fresh dill weed

3 tablespoon fresh parsley

2 tablespoons fresh thyme

1 tablespoon fresh rosemary

1 tablespoon fennel seed

1 tsp crushed red pepper

1 clove garlic, minced

4 salmon filets

2 tablespoons fresh lemon juice

Preheat an outdoor grill for medium heat.

In a shallow glass dish, mix the oil, dill weed, parsley, thyme, rosemary, fennel seed , red pepper, and garlic. Place the salmon in the dish, turning to coat the fish evenly. Squeeze the juice from the lemon over each filet. Cover the dish, and marinate in the refrigerator for 30 minutes.

Grill the fish over medium heat for 8 to 10 minutes, turning once. Fish is done when it flakes easily with a fork.

10 ears fresh corn  (The corn must be completely covered by the husk. Use peeled back husks for handles when eating)

¼ cup Kosher Salt

1/8 cup crushed garlic

1/8 cup coarse black pepper

1 quart beer

Place corn in an ice chest; remember to leave the husks on the ears. Add salt, pepper & garlic. Pour beer over top. Cover with bagged ice. Set aside overnight.

Preheat grill to 200 degrees F.  Place corn on racks, and stack racks in smoker. Cook for 1 to 2 hours, turning every 20 minutes or so. Kernels should give easily under pressure when done.

1 pound fresh asparagus

1 tablespoon olive oil

Salt and pepper to taste

Preheat an outdoor grill for high heat.

Trim bottoms of asparagus. Lightly coat the spears with the oil. Season with salt &pepper to taste.

Grill over high heat for 2 to 3 minutes, or to desired tenderness.

AND NOW FOR SOME TASTY DESSERTS TO FINISH OFF THE MEAL

1 1/2 cups crushed pretzels

1/4 cup white sugar

2/3 cup butter, melted

1 (14 ounce) can sweetened condensed milk

1/4 cup fresh lime juice

1/3 cup tequila

4 tablespoons orange liqueur

1 cup sliced fresh strawberries

½ cup raspberries

2 drops red food coloring

2 drops yellow food coloring

2 cups whipped cream, divided

In a large bowl, combine crushed pretzels, sugar and butter. Mix well and press onto the bottom and sides of a 9 inch pie pan.

In a large bowl, combine sweetened condensed milk, lime juice, tequila and orange liqueur. Pour half of the mixture into another bowl. Add strawberries, raspberries and a few drops of red food coloring to one half. To other half, add only a drop or two of yellow food coloring. Fold one cup of whipped cream into each half.

Spoon into crust, alternating colors. Freeze for 4 hours or overnight.

1 cup water

3/4 cup white sugar

1/4 teaspoon salt

2 tablespoons cornstarch

1/4 teaspoon red food coloring

1 cup all-purpose flour

1/2 cup margarine

3 tablespoons confectioners' sugar

1 teaspoon vanilla extract

1 quart fresh strawberries, hulled

1 small container blueberries

In a saucepan, combine water, white sugar, salt, cornstarch and food coloring. Bring to a boil, and cook for about 5 minutes or until thickened. Set aside to cool.

Preheat oven to 350 degrees F

In a large bowl, combine flour, margarine, confectioners' sugar and vanilla. Mix well and press into a 9 inch pie pan. Prick all over and bake in preheated oven for 8 to 10 minutes, or until lightly browned.

When crust is cool, place berries in the shell, and pour the thickened mixture over the top. Chill in refrigerator.

Serve with Whipped Cream or Ice Cream.

CRUST:  follow directions on cracker crumb box

Graham Cracker crumbs

Melted Butter

Cinnamon

CHEESECAKE

6 bars (two 6-oz. boxes) White Chocolate Baking Bars, broken into pieces

1/2 cup heavy whipping cream

2 pkgs. (8 oz. each) cream cheese, softened

1 tablespoon lemon juice

2 teaspoons grated lemon peel

1/4 teaspoon salt

4 large eggs beaten

GARNISH

White Chocolate shavings, lemon zest curls & fresh mint

Preheat oven to 350° F. Lightly grease 9-inch springform pan.

FOR CHEESECAKE: MICROWAVE baking bars and whipping cream in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.

BEAT cream cheese, lemon juice, lemon peel and salt in large mixer bowl until smooth. Gradually beat in melted baking bars. Beat in eggs. Pour into crust.

BAKE for 35 to 40 minutes or until edge is lightly browned. Run knife around edge of cheesecake. Cool completely on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.

Garnish with white chocolate shavings , lemon zest curls & fresh mint leaves.

2 tablespoons chopped peeled fresh ginger

1/2 cup superfine granulated sugar

3/4 lb blueberries (2 1/2 cups), thawed if frozen

3/4 cup water

2 teaspoons fresh lime juice

Finely grind ginger with sugar in a food processor. Add blueberries and purée until smooth. Force purée through a fine sieve into an 8- to 9-inch baking pan, pressing hard on solids (discard solids). Stir in water and lime juice.

Freeze, stirring and crushing lumps with a fork every hour, until evenly frozen, about 4 hours total. Scrape with a fork to lighten texture, crushing any lumps.

Serve immediately or freeze, covered, up to 3 days (scrape to lighten texture again if necessary).

Makes about 4 cups.

Have a great holiday weekend but take a few moments to

 REMEMBER the significance of this holiday