Grilled Marinated Shrimp

Marinade:
1/2 c. olive oil
1/4 c. chopped fresh parsley or 2 T. dried
1 lemon, juiced (or 3 T lemon juice)
2 t. hot pepper sauce
3 cloves garlic, minced
1 T. tomato paste or ketchup
2 t. dried oregano
1 t. salt
1/2 t. pepper

2 lbs. large shrimp, peeled & deveined with tails attached (thawed if frozen)
Skewers

In mixing bowl combine marinade ingredients. Reserve a small amount for basting later. Pour remaining marinade into a large zip bag with the shrimp. Seal & marinate for 2 hrs.
Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail & once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

Crustless Spinach Quiche

1 (10 oz) pkg. frozen spinach, thawed & drained
5 eggs
2 c. shredded sharp cheese
1/2 t. onion powder
1/4 t. salt
1/8 t. pepper

Preheat oven to 350 degrees. Lightly grease 9" pie plate. In medium bowl, mix together all ingredients. Pour into pie plate. Bake for 30 minutes or until eggs have set. Let cool 10 minutes before serving.

Honey Butter

1/2 c. butter, softened
1/3 c. honey

Stir together, store at room temperature

Cookie Dough For Ice Cream (eggless)

3 T. brown sugar
3 T. sugar
3 T. butter, softened
1/4 t. salt
1/4 t. vanilla
2 T. milk
2/3 c. flour

In a medium bowl, mix together sugars & butter until smooth. Add salt, vanilla & milk. Mix in the flour until well blended. Shape into a loaf or log & freeze 1-2 hrs. Cut into small chunks & mix into softened ice cream. Freeze for about 15 minutes or until firm before serving. Makes about 1 cup of dough bits. I double this & keep some in the freezer for later.