Monday, June 8, 2015

BBQ Shrimp (...The Easy Way)

It's up to you; do you want to do this the Hard Way or the Easy Way?

That's What I thought


2 sticks softened salted butter
1 Bottle of Kraft Zesty Italian Dressing
4 bay leaves, crushed fine 1
up to 5 lb. shrimp (head-on)
1/4 cup Lea and Perrin's Worcestershire Sauce

1 loaf Leidenheimer French Bread


  1. Turn Broiler on to preheat oven.
  2. Place shrimp in a wide baking dish at least 2.5" deep so that the shrimp so that they all lay flat on the bottom of the pan.
  3. Pour/place remaining ingredients (except loaf of bread) on top of shrimp.
  4. Place under broiler, stirring every 10 minutes, for approximately 30-45 minutes. Shrimp are done when fully pink.
  5. Serve in a bowl covered with sauce. Use bread to dip into sauce.

Monday, June 1, 2015

Planter's Punch

1 (750-ml) bottle amber/gold rum - I like Mount Gay or Appelton
1 (6-oz.) can frozen lemonade concentrate
1 (6-oz.) can frozen orange juice concentrate
1 (6-oz.) can frozen pineapple juice concentrate
3 oz. freshly squeezed lime juice
1 ½ oz. grenadine
3 cups water

Combine all ingredients in and stir well.

Store in the freezer until ready to serve (at least 4 hours), then ladle or pour into punch cups or ice-filled cocktail glasses.

Alternately, if one has a frozen drink machine, use this to create the ideal frozen adult drink.

Garnish with maraschino cherries; enjoy sitting on the porch of your plantation or boat house.