Paula Deen's Garlicy Basil Shrimp Skewers

These are AMAZING...

Ingredients:
1/3 cup veggie oil
1/3 cup OJ
1/4 cup minced fresh basil
3 tablespoons fresh lime juice
4 cloves garlic, minced
1 teaspoon salt
3/4 teaspoon crushed red pepper
4 pounds peeled and deveined fresh shrimp
1/2 cup butter, melted

Directions:
In a large ziplock bag, combine first 7 ingredients, add shrimp, seal bag, refrigerate for at least 2 hours, but 4 hours max. Soak 16-20 (10 inch) wooden skewers in water to cover for 30 minutes; drain. Preheat grill to high heat (500). Remove shripm from marinade, discard marinade, thread shrimp on skewers. Brush shrimp with melted butter and grill for 1-2 minutes per side or until shrimp are pink and firm. Serve hot or at room temperature.

Hailey's Shrimp & Grits

We love shrimp and grits and this is the recipe I threw together.


Ingredients

1 cup Old Mill of Guilford grits {yellow}
3 cups of water
salt
pepper
cheese
butter
green onion

smoked sausage, cut into medallions
one medium onion, chopped
one medium green pepper, chopped
1 lb bag frozen cooked shrimp, thawed
Old Bay Blackened Seasoning
1 tsp fresh minced garlic
Cajun seasoning

Directions

Saute onion and green pepper in butter. Once soft, throw in smoked sausage and saute until smoked sausage is a little brown.

Coat shrimp with blackened seasoning and Cajun seasoning. Add 1 tsp of minced garlic. Stir to coat well. Let sit for a few minutes.

Boil 3 cups of water. Once boiling, add salt and grits. Stir constantly. Cook about 10-15 minutes until thick. Once they start to thicken, I add a splash of milk. Once thick, add butter {we use lots} and cheese {we use lots}. Add salt and pepper to taste. Add green onion.

Throw your shrimp on the grill until pink. It usually only takes them about 3 minutes.

Build your shrimp and grits. Grits on the bottom, shrimp, onion/green pepper/sausage mixture.

Enjoy!