Italian shrimp

So easy and so delicious. WE traditionally did this dish on New Year's but you can do it anytime. Tastes great with a steak and since you have the grill out, might as well BBQ some steaks.

 

Black tiger shrimp, vein out and butter-flied

1packet Italian dressing (powder)

1 bottle Italian dressing

 

Prepare shrimp

Mix packet with bottle dressing

Layer shrimp to marinade

Marinade at least an Hour, not more than 3

GRILL!

** I like my shell side a little black



parmesan garlic chicken wings

 

 

This is a very addictive sauce. They have a similar version at buffalo wild wings. Creamy, garlicky  and rich in herbs is the ONO taste that you will be craving once you've had a bite. I promise you will not be disappointed. If your a wing lover, you have to give this a try.

 

 

1 bag chicken wings
Oil for frying
Flour to coat chicken

Sauce:
8 roasted cloves garlic, peeled

• 2 T olive oil
• 1/2 C mayonnaise
• 1 T corn syrup
• 2 T parmesan cheese
• 1 t lemon juice
• 1 T apple cider vinegar
• 1/4 t thyme
• 1/4 t marjoram
• 1/4 t oregano
• 1/4 t basil
• 1/2 t red pepper flakes
• 1/2 t salt
• 1/4 t black pepper

 

Sauce preparations:

1. Heat oven to 350 degrees F.
2. In a small baking dish, place the garlic and drizzle with the olive oil. Cover tightly with aluminum foil and bake 20-25 minutes, until garlic is tender.
3. While the garlic is baking, mix the remainder of the ingredients, whisking until smooth.
4. When the garlic is tender, let cool about 5 minutes. Crush into the sauce using a garlic press or mashing with the edge of a knife.
5. Mix well. Refrigerate a few hours or overnight.

1. Defrost chicken wings
2. Heat oil to 375
3. Coat wings on flour
4. Deep fry and drain, toss in sauce

ENJOY! Serve with veggies and ranch dressing, PUPU style or as main dish..