Great Dinner Ideas

Spicey Chipotle Shrimp Ingredients

• 3 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, chopped
• 1 lemon, juiced
• 1 tablespoon olive oil
• 1 tablespoon paprika
• 1 teaspoon chopped fresh cilantro (optional)
• 1 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon cayenne pepper
• 2 pounds uncooked medium shrimp, peeled and deveined
• wooden or metal skewers

Directions

1. Mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in refrigerator.
2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. Remove the shrimp from the marinade, and discard excess marinade. Thread about 5 shrimp per skewer, and grill on the preheated grill until the shrimp turn pink and opaque in the center, about 2 minutes per side.

Original Recipe Yield 10 servings

 

Corn Salad Ingredients

• 2 cups fresh or frozen corn
• 3 medium tomatoes, seeded and chopped
• 1 medium green pepper, diced
• 1/2 cup chopped red onion
• 1/2 cup sliced celery
• 1 (2.25 ounce) can sliced ripe olives, drained
• 1 (6.5 ounce) jar marinated artichoke hearts, undrained
• 1/4 cup reduced-fat Italian salad dressing
• 5 fresh basil leaves, finely chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon lemon-pepper seasoning

Directions

1. In a large bowl, combine the first six ingredients. In another bowl, combine the artichoke, salad dressing, basil, garlic powder, oregano and lemon-pepper. add to corn mixture and toss gently. Cover and refrigerate for at a least 6 hours before serving.