The meal was kicked off with cocktails and a much beloved grilled barbecue shrimp recipe.We have made this recipe many times (and have tried many other recipes for grilled shrimp) and I think it’s the best. Right amount of savory and spices, and easy to boot. It’s originally from Emeril and here is the link:
http://www.foodnetwork.com/recipes/emeril-lagasse/spicy-barbecued-shrimp-skewers-recipe/index.html

The shrimp and the our entrees were expertly grilled by hubs on our classic Weber charcoal grill. Perhaps hubs will guest blog one day on his grilling philosophy.

For entrees, we had burgers. Sirloin for the carnivore and portobello mushroom for me. Local, mixed greens from our friend Steve’s farm on the side. There might have been some ice cream for dessert, too.