Florida Grillin'

Grilling out is a year-round activity in Florida but many people never get beyond burgers, chicken and steaks. It’s time to get a little creative and take advantage of Florida’s abundance of seafood in our outdoor cooking endeavors. This is a very quick, very healthy dish that is great as an entrée or as a salad topper. The ingredients blend in a surprising Caribbean flavor that pairs well with any side dish.

Coconut-Lime Shrimp

4 T. canned coconut milk
4 T. lime juice
4 t. reduced-sodium soy sauce
2 T. brown sugar
4 T. chopped fresh cilantro
6 drops hot sauce (optional)
2 lbs. shrimp, shelled and deveined

Combine first six ingredients in a Ziplock back and blend. Add shrimp and shake to coat. Refrigerate for 2 hours.





Preheat grill to very hot. Thread shrimp on skewers, discarding marinade, leaving a little space between to promote even cooking. Grill skewers 3-4 minutes per side turning once. These are great hot or cold. (Serves 6)



Garlic Green Beans

1 ½ lb. green beans, washed and trimmed
3 cloves garlic, peeled and sliced
1 T. butter or margarine
Salt & pepper to taste

Fill a large saucepan with water about 2” deep. Place beans and garlic in water and heat to boiling, covered. Allow green beans to cook, covered, in the boiling water for 4 minutes on high. Drain beans and add salt, pepper and butter and toss to coat.


Simple. Satisfying. Savory. That’s this month’s dinner @ 6! Until next month ....