Grill Out - Marinated London Broil - Grilled Garlic Shrimp

Great Grilling

Summer is here, life is returning to normal and the patio is open. Fire up the grill and enjoy these delicious recipes paired with a crisp green salad and a cold drink. Gather your family and friends for a night of feasting and fun with this perfect al fresco supper.

MARINATED LONDON BROIL

1/3 cup fresh orange juice 1/4 cup minced fresh rosemary 1/4 cup olive oil 3 cloves minced garlic 1 teaspoon salt 1 teaspoon ground black pepper 2 lb London broil

In a large resealable plastic bag, combine orange juice, rosemary, olive oil, garlic, salt and pepper. Add London broil; seal bag, and refrigerate at least 4 hours or up to 24 hours.

Spray grill rack with nonstick non-flammable cooking spray or lightly coat with oil. Preheat grill to medium-high heat (350 °F to 400 °F). Remove meat from bag, discarding marinade.

Grill meat, covered with grill lid, for 7 to 8 minutes per side or until a thermometer inserted in thickest portion registers 135 °F. Let stand for 10 minutes before slicing across the grain.

4 cloves garlic minced 1/3 cup olive oil melted 2 tablespoons chopped parsley 1 tablespoon fresh basil chopped 2 teaspoons lemon juice 1 tablespoon tomato paste 1/2 teaspoon salt 1/2 teaspoon black pepper 1 lb shrimp peeled and deveined

Combine everything in a bowl and marinate shrimp for 20 minutes.

Preheat the grill to medium heat.

Thread the shrimp on the skewers and grill 2 to 3 minutes each side. Remove from skewers and place in a serving bowl.

CRISPY GRILLED POTATOES AND ONIONS WITH ROSEMARY

1½ pound bag of red potatoes 1 medium sweet onion, sliced 1/4 cup olive oil 1 Tablespoon fresh rosemary, chopped

Wash the potatoes thoroughly and pierce each a few times with a fork

Place them on a microwave safe plate, cover with a paper towel, and microwave them for 5 minutes. You are trying not to cook them all the way through. They should be just slightly tender to the touch

Let them cool for a few minutes and then cut each in half. Place them skin side up on a paper towel.

Slice the onion and place in a large mixing bowl.

Just before grilling, quarter the potatoes and add them to the bowl with the onion. Toss with the oil. Salt and Pepper as needed

Transfer to a wire grill basket and cook for 20 minutes over a medium flame. If you have a grill thermometer, keep it between 375 and 425 degrees. Monitor them regularly and stir to prevent over cooking

Add the chopped rosemary right before serving.

NO BAKE NUTELLA CREAM PIE

2 packages (8 oz each) cream cheese, softened 1/3 cup granulated sugar 1/2 teaspoon vanilla extract 1½ cups Nutella 1 container (8 oz) Cool Whip, thawed 1 ready-to-use chocolate graham cracker crust

Unwrap cream cheese and place on a microwave safe plate. Microwave for 3040 seconds until very softened.

Add softened cream cheese, granulated sugar, and vanilla extract to a mixing bowl. Beat together, using a handheld blender, until creamy and combined. Add in Nutella and blend together.

Spread half of the mixture into the pie crust.

Add the carton of Cool Whip to the remaining Nutella mixture and stir together to combine and evenly spread it on top of the 1st layer in the pie crust.

Cover with the enclosed plastic lid (from the pie crust) and let refrigerate for at least 8 hours. Preferably overnight.

Cut into slices and serve.