Delicious Grilled Asparagus

Nothing taste better then fresh asparagus, especially when it is seasoned and grilled.  I just cannot get enough of it.  There is no better time then now to try it since it's asparagus season and the weather is warm enough to enjoy grilling.  Grilling brings out the gentle sweetness of this great and healthy veggie!  The best part is you only need a couple of ingredients and the results are simply delicious!

Asparagus has many health benefits too, including:

1. Can detoxify our system
2. Has anti-aging functions
3. Can protect against cancer
4. Reduces pain and inflammation
5. Can prevent osteoporosis and osteoarthritis
6. Reduces the risk of heart disease
7. Can help prevent birth defects
8. It is loaded with nutrients:  Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into the cells.

When buying asparagus, look for crisp, straight, bright green stalks with compact tips.  Prepare the asparagus by first breaking off the heavy end of each spear when it snaps easily and wash well since it is an underground plant you will need to remove the sand or grit.  One pound will make 4 servings.

Season the asparagus with extra virgin olive oil, enough to make them shine and sprinkle liberally with Italian seasoning, my favorite is a Good Seasons Italian packet, rip it open and shake it on.

Heat the grill on high and lay the asparagus the opposite way of the grates so they won't fall through.  They are cooked after about 5 minutes or until crisp tender, don't overcook.

Amazing Grilled Salmon

This is the most delicious way I have ever eaten Salmon and so easy. I've never been a huge fan but since it's so good for you I really wanted to like it. My sister-in-law Kim shared this recipe with me while at her pool celebrating my birthday party. This is one of the dishes she made for me and I have to tell you, it was incredible. My husband who never wants Salmon, tried it and loved it! He said he could eat this all the time. Wow, now that's amazing.

Ingredients:

1 1/2 pounds salmon fillets
Lemon Pepper to taste
Garlic powder to taste
Salt to taste
1/3 Cup Soy sauce
1/3 Cup Brown sugar
1/3 Cup Water
1/4 Cup Olive oil

Directions:

Season salmon with lemon pepper, garlic powder and salt.

In a small bowl, stir together soy sauce, brown sugar, water, and olive oil until sugar is dissolved. Place fish in a large Ziplock plastic bag with soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

Preheat grill for medium heat.

Lightly oil grill grate. Place salmon on the preheated grill and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Succulent Grilled Shrimp Kabobs

Here is another great grill recipe for the holiday! I made these at my brother Ted's 4th of July bash yesterday and they were the hit of the party. Everyone commented on them and most wanted the recipe. My brother and his wife Kim know how to throw a celebration. Many memories are made at their pool parties. There is always plenty of food, drink and fun.

Ingredients:

3 cloves garlic, minced
1/3 Cup Olive Oil
1/4 Cup tomato sauce
2 Tablespoons red wine vinegar
2 Tablespoons chopped fresh basil
1/2 Teaspoon salt
1/4 Teaspoon cayenne pepper
Old Bay to taste
2 Pounds fresh jumbo shrimp (16 to 20 count), cleaned and deveined
Skewers, Soaked in water

Directions:

In a large bowl stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt and cayenne pepper and old bay. Reserve a portion of marinade for basting. Add the shrimp to the bowl and stir until evenly coated. Cover and refrigerate for 30 minutes to 1 hour, stirring once or twice.

Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Sprinkle with Old Bay Seasoning. Discard marinade.

Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side or until opaque. While cooking baste with reserve marinade.