Denver Omelette Bagel Sandwich

KitchenAid was the "toast of the town" in Aspen! 2 eggs 1 Tablespoon red pepper, chopped 1 Tablespoon green pepper, chopped 1 Tablespoon (?) olive oil or butter 1 bagel, toasted 1 slice cheddar cheese 1 slice canadian bacon Instagram video of the toaster:  http://instagram.com/p/bHJHvVtvqk/ Follow me!  http://instagram.com/kristinavanni You might also like: Ring in the New Year with a Fondue Party! Cracker Barrel Pimento Cheese Sandwich Wreath Disneyland Food and Wine Fest Seriously Addictive Bite-Sized Appetizers Epcot International Food and Wine Festival via The Daily Dish http://www.betterrecipes.com/blogs/daily-dish/2013/06/30/denver-omelette-breakfast-sandwich/

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Recipe: Broccoli and Feta Pasta Salad — Recipes from The Kitchn

I am a fiend for pasta and potato salads. When I get a crush on a cheese or a vegetable the pasta salad plays the impresario, showing off its charms. But I can get easily carried away; if goat cheese, why not Parmesan too? A handful of dried fruit, and toasted pecans, three cruciferous vegetables, and a gilding of bacon, and pretty soon we're in the third ring of a salad circus.  While elaborate salads are delightful, there are times, like right now in picnic season, when it is better to strip it down to the basics and keep it simple, like here. This reader favorite has a mere handful of ingredients, but they're winners — feta, olives, snap-tender broccoli, and colorful pasta. This is the easy pasta salad party you need this week.  This salad comes from my mother, who whipped it up for a Sunday lunch with family. It scales nicely (lunch at our house usually involves at least 14 people) and the simple ingredients go a long way in flavor.  This makes a fabulous lunch, too; add a few strips of grilled chicken, if you like. It's good cold, warm, or hot — the mark of a most excellent pasta salad, in my opinion. I prefer it just a little warm, with the broccoli still snappy.  Broccoli and Feta Pasta Salad Serves 4 1 pound tri-color pasta 4 tablespoons extra-virgin olive oil, divided 1 medium head broccoli, chopped into 1/2-inch florets 8 ounces feta cheese 1 cup pitted Kalamata olives, roughly chopped 1 tablespoon red wine vinegar Flaky salt and freshly-ground black pepper Cook the pasta according to package directions in a generous quantity of boiling, well-salted water. Drain and return to the pan or a large bowl and toss until coated with 1 tablespoon olive oil.  Heat 1 tablespoon olive oil in a deep sauté pan over medium heat. Add the broccoli and cook until crisp-tender — about 5 to 7 minutes. Toss the broccoli with the cooked pasta.  Crumble the feta cheese into the pasta, and stir in the olives as well. Whisk together the remaining 2 tablespoons olive oil and vinegar and toss with the pasta. Season generously with salt and pepper. Refrigerate overnight, or until serving.  (Images: Faith Durand) via Recipe | The Kitchn http://feeds.thekitchn.com/~r/thekitchn/recipes/~3/Q0nFtich4Q8/story01.htm

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BBQ Burger: Smoked, Splashed with Whiskey

Ah, the weather is warm again…which means the return of the summer grilling season! (Of course, if you live in the South, then your grilling season started back in February.) I don't know about you, but I've been grilling anything and everything lately. Burgers, ribs, hotdogs, pizza dough, steaks; you name it, it's been on my grill lately. This week, I decided to mix it up a bit and make some Smokey Whiskey BBQ Burgers, and let me tell you… they were delicious! If you're a fan of putting BBQ sauce on your burger, then this Smokey Whiskey BBQ Burger is for you! Seriously. My wife loves BBQ sauce on her burgers, and she couldn't stop raving about what a difference the caramelized onions made. And the secret ingredient? A generous splash of whiskey right at the end. (Be careful to remove the pan from the heat entirely and let the caramelized onions cool slightly before adding the whiskey! The vapors from the alcohol can ignite, and flambéed onions are not what we're going for with this burger.) The proper way to caramelize onions is to cook them on low heat with a bit of butter for a long time (at least 30 minutes). If you hear them begin to sizzle, then turn the heat down! A little chef's secret is to add a pinch of sugar to the onions once they are in the pan. The sugar helps kick start the caramelization process. I also included two other special ingredients in these burgers: diced jalapenos and chunks of smoked Gouda. Before you start telling me that jalapenos are too hot, hear me out! I removed all of the seeds and stems from one medium jalapeno, and then I diced the remainder and mixed it in with the meat. The burgers had a hint of the jalapeno flavor with none of the intense spiciness that is often associated with jalapenos. And the chunks of smoked Gouda mixed into the burgers created little pockets of cheesy deliciousness. So this weekend, pull out the grill and make a round of these Smokey Whiskey BBQ Burgers. Your friends and neighbors will thank you! And if you're really craving that BBQ flavor this weekend, check out these oven-baked New Orleans Style BBQ Chicken Wings Recipe! BBQ Burger Recipe Print This Recipe Ingredients 1 medium onion, sliced 1 tablespoon unsalted butter 1/2 teaspoon granulated sugar 3 tablespoons whiskey 1 pound ground beef 1 clove garlic, minced 1 jalapeno peppers, ribs and seeds removed and remainder diced 1 egg 8-10 saltine crackers, crumbled 6 ounces gouda cheese, smoked, coarsely chopped into about 12-16 pieces 8 slices bacon, cooked, for topping Directions Place onions, butter, and sugar in a medium-sized fry pan on low heat. Stir occasionally. (Tip: If you hear the onions begin to sizzle, turn the heat down.) Cook until soft and translucent in color (approx. 30 minutes). Meanwhile, place the ground beef, minced garlic, diced jalapeno, egg, and crumbled saltine crackers in a medium-sized mixing bowl. Gently stir ingredients until incorporated.Divide the hamburger mixture into 4 equal-sized portions. Using two hands, gently flatten one portion and then top with 1½ ounces smoked Gouda (about 3-4 small cubes). Carefully shape the mixture into a patty about ¾-1" thick. Repeat with remaining portions of hamburger mixture. (Tip: One of the keys to a delicious burger is to work the meat as little as possible when making the burgers. The more you handle the meat, the tougher your burger will be.) Using your thumb, make a small indention in the middle of each burger. This will yield a perfectly-shaped burger as it grills. Place the burgers on a grill over medium heat. Cook 3-5 minutes per side, depending on your preference. (Tip: Flip the burgers only once, and resist the urge to use your grill spatula as a press!) Once the burgers are almost done, transfer the onions from the fry pan into a small bowl. Add the whiskey and stir to incorporate. Build the burgers, topping with BBQ sauce, whiskey onions, and bacon. Notes Remember to add in your favorite barbecue sauce for topping! And your hamburger buns! via Food Fanatic http://www.foodfanatic.com/2013/06/bbq-burger-smoked-splashed-with-whiskey/

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Pioneer Woman Review: Fourth of July

The Drummond Ranch is buzzing with activity as the entire family readies the ranch for a swarm of guests. It's Fourth of July and Ree and her family are hosting a huge soiree complete with flags, BBQ and fireworks. Ree and Ladd will be providing cowboy sized steaks and a few side dishes, and the guests will be brining myriads of mystery dishes. A true pot luck event. Ree starts by making her Perfectly Baked Beans. Ree has broken out her festive blue and red Le Creuset Dutch Ovens, not to mention her adorable side ponytail. In each pot, she cooks up some chopped bacon, onion, green and red bell peppers, and a chopped jalapeño pepper. To these sautéed veggies, Ree adds several cans of her favorite pre-cooked pork and beans. Into the bean mixture goes BBQ sauce, white vinegar, mustard, ketchup, brown sugar and canned chipotle peppers. She pours the beans into some disposable foil pans to minimize clean up tomorrow. No one likes to wake up to a kitchen full of dirty dishes after a huge party. The beans get topped with strips of bacon and baked for several hours until the flavors are blended and the beans are bubbly. I am a bit surprised that Ree didn't boil her own beans for this dish, because we've seen her do that in the past. But in all honesty, I'm glad to see that she takes help from the store on big days like this when there are other things to prepare. For instance, the gigantic fireworks display that her husband, Ladd, is putting on. Ladd takes the kids (and a horse trailer) to a fireworks store. Do you call it a store? Perhaps its a depot. I'm not sure, but it's a good thing there are four kids to help load up this trailer, because I am not sure I've ever seen such a mountain of fireworks boxes. I have to say, I like the way they roll in Oklahoma. No wimpy sparklers for them. In addition to the firework prep, Ree puts together simple yet festive centerpieces for the party. She fills Bell mason jars with small American flags and cheerful sunflowers. These centerpieces get put on all of the tables. This sounds Pinterest worthy, if you ask me. For a change, Ree and Ladd are hosting this party out of their actual home instead of from the Lodge. We get a rare glimpse of Ree's home kitchen, which is also beautiful, as she gathers a towering stack of paper plates, real steak knives (nothing plastic for these cowboy steaks), and sets up the buffet stations. Things are coming together at the house, so Ree heads back up to the Lodge to work on making some decadent looking Peach Crisp with Maple Cream Sauce. She slices up fresh peaches and piles them into baking dishes. Lemon zest, lemon juice and maple syrup get drizzled over the top of the fruit and the whole thing sits to get soft and delicious. To mix the crisp topping, Ree stirs up flour, brown sugar and cinnamon in a bowl. Then she cuts in cold butter using a pastry blender. The whole mixture gets sprinkled over the sliced peaches. Ree pops the peach crisps in the oven to bake. The crisp gets finished with a simple Maple Cream Sauce. To make the sauce, Ree heats heavy cream over medium heat and then adds some maple syrup and corn syrup. After the mixture is thickened, she chills the sauce until it's time for the party. Ladd gets the grill ready for the main course, and on the Drummond Ranch for the Fourth of July, that can only mean one thing: Beef. Ladd cuts up thick Rib-eye Steaks and then seasons up multiple huge beef tenderloins. The tenderloins get put in foil pans filled with melted butter that get set directly onto the enormous charcoal grill to roast away. As the tenderloins simmer,  the steaks get grilled directly on the grill and finished to a medium rare. Ree sets up a kids table outside, which is a great entertaining trick to keep things from getting too crowded in the main buffet line. On the kids table she has hamburgers, hot dogs and a huge fruit platter. Back inside, Ree puts together the last dish she is preparing for the party, a Tomato Mozzarella Salad. Ree layers sliced tomatoes, large slices of mozzarella and huge basil leaves onto a platter. The salad gets drizzled with good quality olive oil and a reduced balsamic vinegar sauce. This will be a nice light dish to go along with all of the heavy, but scrumptious steaks that Ladd is cooking up on the grill. Then the masses descend upon the Drummond house. There must be several hundred guests here at this staggering Fourth of July celebration. The food gets devoured and everyone seems to be having a blast. Ladd and the other cowboys put on an impressive fireworks show and this is definitely a party full of food and fun that is worthy of the Fourth. NOTE: Remember to bookmark our section of Pioneer Woman recipes! via Food Fanatic http://www.foodfanatic.com/2013/06/pioneer-woman-review-fourth-of-july/

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Mini Indian Samosas: Filled with Vegetarian Goodness

Samosas are one of the most popular Indian snack foods. They are triangular shaped fried pastries filled with various savory fillings such as spiced potatoes, lentils, onions or paneer. My version is based on the homemade samosas my mother made. My mom's weren't your typical restaurant samosa. Although tasty, those samosas are usually much larger and have a thicker pastry on the outside than the ones my mom made at home. She always made these mini samosas for parties and dinner gatherings. Served hot out of the fryer, they would be finished before the second batch even made it to the table. They have the crispiest outside and best potato vegetable filling you could imagine. This recipe is time consuming, but not as much as most because you don't need to make and roll dough. It uses pre-made spring roll wrappers, which is what makes it so crispy on the outside. The folding takes some time, but if you can recruit a friend to help, it goes by fast. (Just promise them a portion of the samosas!) It makes about 100 samosas, but they freeze well pre-fried. I like to have them on hand for last minute guests. It's easy to take out just a few from the freezer and fry them for a snack.  If you want a healthier option, you can bake them. I'll be honest, though, there's no doubt that the fried ones are better! So go ahead, give it a try! Serve them hot with ketchup, tamarind-date chutney, or try this cilantro chutney. Vegetable Samosa Recipe Print This Recipe Ingredients 25 spring roll shells, super thin, thawed 2 tablespoons vegetable oil 1 teaspoon cumin seeds 1/2 cinnamon stick tablespoon ginger 1 chili pepper, minced 1/2 teaspoon garam masala 1/4 teaspoon tumeric 2 red potatoes, diced 1 cup carrots 1 cup green peas 1 cup corn kernels 1 tablespoon lemon juice 2 teaspoons sugar 1 1/4 teaspoons salt 1/4 cup cilantro, chopped 2 tablespoons all-purpose flour vegetable oil, to deep fry Directions Place the potatoes in a large bowl, sprinkle with two tablespoons of water, cover, and microwave cook for 4 minutes. Combine the carrots, peas, and corn in a bowl, sprinkle with 2 tablespoons of water, cover and microwave cook for 3 minutes In a large pot, heat the oil on medium heat and add the cumin seeds and cinnamon stick. When the cumin is slightly brown and fragrant, turn the heat to low and add the ginger, chili pepper, turmeric and garam masala. Stir for one minute. Add the potatoes and return to medium heat. Stir and cook for 3-4 minutes. Add the rest of the vegetables and cook for another 3-4 minutes. Stir in the lemon juice, salt and sugar. Add the chopped cilantro, let the mixture cool and remove the cinnamon stick. In a small bowl, combine ¼ cup water with the flour and set aside. Cut the spring roll sheets into quarters so that you have four long pieces. Taking the corner of one strip fold it to make a cone shaped pocket and fill the pocket with about a teaspoon of the filling. Continue to fold the strip over to create a triangle shape and seal the remaining edge with a dab of flour water mixture. In a large deep fryer, heat about 1 to 1 ½ inch of vegetable oil to medium heat. To test the temperature, place a small piece of the dough in the oil. If it is ready, it will sizzle and rise to the top. Place the samosas in the pan a few at a time, turn slowly and fry until golden brown. Notes Garam masala is a spice mixture that can be found in Indian grocery stores. The spring roll sheets can be found in the frozen section at Asian markets. They come in different versions so look for the thinnest. To bake instead of fry, brush each samosa with oil, lay them flat on baking sheet, and bake at 400°F for about 8 minutes, turning them over after 4 minutes. via Food Fanatic http://www.foodfanatic.com/2013/06/mini-indian-samosas-filled-with-vegetarian-goodness/

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Peach Bellini

Saved 3 Save to profile 3 Difficulty: Easy | Total Time: 10 mins, plus 2 hrs chilling time | Makes: About 10 (5-1/2-ounce) drinks Mimosas and Bloody Marys are solid year-round choices for brunch cocktails, but when fresh peaches are in season, a Bellini is the way to go. All you have to do is peel and purée the peaches with a little lemon juice and some peach liqueur, pour some sparkling wine into a champagne flute, and stir in a spoonful of the purée. Serve with salmon hash and mini frittatas for an impressive brunch. Game plan: The sweetness of your peach purée will depend on how ripe the peaches are. Adjust the amount of sugar and liqueur to taste. 1 1/4 pounds yellow peaches (about 3 medium peaches) 3 ounces peach liqueur, such as Stirrings or Briottet Crème de Pêche de Vigne 1/2 ounce freshly squeezed lemon juice Granulated sugar, as needed 2 (750-milliliter) bottles brut sparkling wine, chilled Using a vegetable peeler, peel the peaches, remove and discard the pits, and cut the fruit into large chunks. Place the peaches, liqueur, and lemon juice in a blender and purée until smooth. Taste the purée and, if needed, add sugar 1 teaspoon at a time and blend until the purée reaches your desired sweetness. Transfer to a container, cover, and refrigerate until thoroughly chilled, about 2 hours. To serve, slowly pour 4 ounces of sparkling wine into a champagne flute. Add 1 1/2 ounces of the purée (be careful, the wine will foam), stir gently, and serve immediately. via Latest Recipes from CHOW.com http://www.chow.com/recipes/30754-peach-bellini

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Italian Tuna-and-Rice Salad

Saved 0 Save to profile 0 Difficulty: Easy | Total Time: 45 mins | Makes: 4 to 6 servings Two simple pantry items—oil-packed tuna and rice—form the backbone of this healthy and versatile salad. Stir in briny chopped olives, sweet sun-dried tomatoes, and tart vinegar and serve this salad over a bed of salad greens, stuffed into a pita, or rolled up in lavash for an easy lunch or picnic dish. 1 cup long-grain white rice 1 1/4 cups water, plus more as needed 14 ounces high-quality oil-packed tuna, drained and flaked 1/3 cup coarsely chopped pitted green olives 1/3 cup coarsely chopped oil-packed sun-dried tomatoes 3 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar Kosher salt Freshly ground black pepper Place the rice in a fine-mesh strainer and rinse under cold water until the water runs clear. Place the rice and measured water in a medium saucepan and bring to a boil over high heat. Cover with a tightfitting lid and reduce the heat to low. Simmer undisturbed until the rice is tender, about 15 minutes. Remove from the heat and let sit covered to steam, about 5 minutes. Fluff with a fork and transfer to a large bowl. Add the remaining measured ingredients, season with salt and pepper, and stir to combine. Serve warm, at room temperature, or chilled. Refrigerate in a container with a tightfitting lid for up to 3 days. via Latest Recipes from CHOW.com http://www.chow.com/recipes/30760-italian-tuna-and-rice-salad

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Grilled Shrimp Tacos with Avocado-Corn Salsa

Saved 1 Save to profile 1 Difficulty: Easy | Total Time: 45 mins | Makes: 6 to 8 servings Fast and easy grilled shrimp make a lighter alternative to meaty taco fillings. Toss them quickly in spicy chipotle powder, cumin, and lime juice, then grill to develop a flavorful char. Stuff them into warm corn tortillas, top with a fresh avocado-corn-tomato salsa, and wash it all down with an ice-cold Michelada. Special equipment: You'll need 10 (12-inch) skewers. Be sure to soak wooden skewers in water for at least 30 minutes beforehand to keep them from burning on the grill. For the salsa: 4 ears white or yellow corn, shucked 4 medium scallions, thinly sliced (white and light green parts only) 3 medium tomatoes, cored, seeded, and cut into small dice 3 tablespoons freshly squeezed lime juice (from about 2 medium limes), plus more as needed 2 tablespoons finely chopped fresh cilantro 1 serrano chile, stemmed and finely chopped 1 1/2 teaspoons kosher salt, plus more as needed 2 medium avocados For the tacos: 2 tablespoons freshly squeezed lime juice (from about 2 medium limes) 2 tablespoons olive oil 4 teaspoons chipotle powder 1/2 teaspoon kosher salt 1/4 teaspoon ground cumin 2 pounds peeled and deveined large shrimp (about 45 shrimp) 10 (12-inch) skewers (soak wooden skewers in water for 30 minutes to avoid burning on the grill) 16 grilled or warmed corn tortillas For the salsa: Remove the corn kernels from the cobs: Place a large container on a damp towel. Fold a paper towel into fourths and place it inside the container. Stand 1 ear of corn on the paper towel, using the stem as a handle. Using a paring knife, slice downward, letting the kernels fall into the container. Rotate the cob and continue until all the kernels have been removed; discard the cob. Repeat with the remaining corn. Discard the paper towel. Add the scallions, tomatoes, measured lime juice, cilantro, serrano, and measured salt and stir to combine. Halve and pit the avocados. Using a paring knife, score the flesh of the avocado halves in a 1/4-inch-wide crosshatch pattern (be careful not to cut through the skin). Using a spoon, scoop the avocado pieces into the corn mixture and gently fold to combine. Taste and add more lime juice or salt as needed; set aside. For the tacos: Heat an outdoor grill to high (about 450°F to 550°F). Meanwhile, assemble the shrimp. Whisk the lime juice, oil, chipotle powder, salt, and cumin together in a large bowl. Add the shrimp and toss to combine. Skewer each shrimp through the tail and head ends, leaving about 1/4 inch of space between each shrimp. Transfer the skewers to a baking sheet. Place the skewers in a single layer on the grill without touching. Close the grill and cook until grill marks appear on the bottom, about 4 minutes. Flip the skewers, close the grill, and cook until the shrimp are just firm, about 1 minute more. Transfer the skewers to a clean baking sheet. Remove and discard the skewers, transfer the shrimp to a cutting board, and coarsely chop. Place in a serving bowl. Serve the shrimp with the tortillas and salsa. via Latest Recipes from CHOW.com http://www.chow.com/recipes/30759-grilled-shrimp-tacos-with-avocado-corn-salsa

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Italian Tuna-and-Rice Salad

Saved 0 Save to profile 0 Difficulty: Easy | Total Time: 45 mins | Makes: 4 to 6 servings Two simple pantry items—oil-packed tuna and rice—form the backbone of this healthy and versatile salad. Stir in briny chopped olives, sweet sun-dried tomatoes, and tart vinegar and serve this salad over a bed of salad greens, stuffed into a pita, or rolled up in lavash for an easy lunch or picnic dish. 1 cup long-grain white rice 1 1/4 cups water, plus more as needed 14 ounces high-quality oil-packed tuna, drained and flaked 1/3 cup coarsely chopped pitted green olives 1/3 cup coarsely chopped oil-packed sun-dried tomatoes 3 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar Kosher salt Freshly ground black pepper Place the rice in a fine-mesh strainer and rinse under cold water until the water runs clear. Place the rice and measured water in a medium saucepan and bring to a boil over high heat. Cover with a tightfitting lid and reduce the heat to low. Simmer undisturbed until the rice is tender, about 15 minutes. Remove from the heat and let sit covered to steam, about 5 minutes. Fluff with a fork and transfer to a large bowl. Add the remaining measured ingredients, season with salt and pepper, and stir to combine. Serve warm, at room temperature, or chilled. Refrigerate in a container with a tightfitting lid for up to 3 days. via Latest Recipes from CHOW.com http://chow.feedsportal.com/c/34948/f/645490/s/2df260cc/l/0L0Schow0N0Crecipes0C30A760A0Eitalian0Etuna0Eand0Erice0Esalad/story01.htm

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Grilled Shrimp Tacos with Avocado-Corn Salsa

Saved 0 Save to profile 0 Difficulty: Easy | Total Time: 45 mins | Makes: 6 to 8 servings Fast and easy grilled shrimp make a lighter alternative to meaty taco fillings. Toss them quickly in spicy chipotle powder, cumin, and lime juice, then grill to develop a flavorful char. Stuff them into warm corn tortillas, top with a fresh avocado-corn-tomato salsa, and wash it all down with an ice-cold Michelada. Special equipment: You'll need 10 (12-inch) skewers. Be sure to soak wooden skewers in water for at least 30 minutes beforehand to keep them from burning on the grill. For the salsa: 4 ears white or yellow corn, shucked 4 medium scallions, thinly sliced (white and light green parts only) 3 medium tomatoes, cored, seeded, and cut into small dice 3 tablespoons freshly squeezed lime juice (from about 2 medium limes), plus more as needed 2 tablespoons finely chopped fresh cilantro 1 serrano chile, stemmed and finely chopped 1 1/2 teaspoons kosher salt, plus more as needed 2 medium avocados For the tacos: 2 tablespoons freshly squeezed lime juice (from about 2 medium limes) 2 tablespoons olive oil 4 teaspoons chipotle powder 1/2 teaspoon kosher salt 1/4 teaspoon ground cumin 2 pounds peeled and deveined large shrimp (about 45 shrimp) 10 (12-inch) skewers (soak wooden skewers in water for 30 minutes to avoid burning on the grill) 16 grilled or warmed corn tortillas For the salsa: Remove the corn kernels from the cobs: Place a large container on a damp towel. Fold a paper towel into fourths and place it inside the container. Stand 1 ear of corn on the paper towel, using the stem as a handle. Using a paring knife, slice downward, letting the kernels fall into the container. Rotate the cob and continue until all the kernels have been removed; discard the cob. Repeat with the remaining corn. Discard the paper towel. Add the scallions, tomatoes, measured lime juice, cilantro, serrano, and measured salt and stir to combine. Halve and pit the avocados. Using a paring knife, score the flesh of the avocado halves in a 1/4-inch-wide crosshatch pattern (be careful not to cut through the skin). Using a spoon, scoop the avocado pieces into the corn mixture and gently fold to combine. Taste and add more lime juice or salt as needed; set aside. For the tacos: Heat an outdoor grill to high (about 450°F to 550°F). Meanwhile, assemble the shrimp. Whisk the lime juice, oil, chipotle powder, salt, and cumin together in a large bowl. Add the shrimp and toss to combine. Skewer each shrimp through the tail and head ends, leaving about 1/4 inch of space between each shrimp. Transfer the skewers to a baking sheet. Place the skewers in a single layer on the grill without touching. Close the grill and cook until grill marks appear on the bottom, about 4 minutes. Flip the skewers, close the grill, and cook until the shrimp are just firm, about 1 minute more. Transfer the skewers to a clean baking sheet. Remove and discard the skewers, transfer the shrimp to a cutting board, and coarsely chop. Place in a serving bowl. Serve the shrimp with the tortillas and salsa. via Latest Recipes from CHOW.com http://chow.feedsportal.com/c/34948/f/645490/s/2df260cd/l/0L0Schow0N0Crecipes0C30A7590Egrilled0Eshrimp0Etacos0Ewith0Eavocado0Ecorn0Esalsa/story01.htm

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