Since I was a child, I have loved celebrating July 4th with the parades, the food, and fireworks! I continue to enjoy this festive holiday with entertaining my friends and family. The colors are so bold and playful and you can use them as accents in flower arrangements, as shown in the above picture, liens, food, serving dishes, and decorations such as lanterns and candles.
For the younger crowd you can prepare turkey and regular sliders, turkey or chicken sausages, and tater tots. (see previous posts for recipes). For the more sophisticated pallet hot and spicy grilled shrimp on top of a bed of arugula is a favorite. (see below for recipe). Use sides that have vibrant colors such as watermelon, raspberry and blueberry fruit salad, mozzarella and tomato salad with basil and olive oil, and corn and red pepper medley. A fun dessert for both kids and adults is cookie ice cream sandwiches, such as chocolate chip and oatmeal cookies sandwiched with vanilla or coffee ice cream!
Hot & Spicy Grilled Shrimp
Ingredients: Makes 6
- 18 jumbo shrimp peeled or a bag of 60-75 pre-cooked and peeled shrimp
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons olive oil
- 1/2 stick unsalted butter, melted
- 1/4 cup hot sauce
Oil and prepare grill for direct-heat cooking over medium. Toss shrimp with olive oil and 1/2 teaspoon of salt and pepper. Turn shrimp once and cook for 7 to 8 minutes of until cooked through. Stir together butter, hot sauce and parsley in a large bowl. Add shrimp and toss until coated. Serve over a bed of arugula.