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CPWM: Memorial Day BBQ - Appetizer Menu



I'm having a big barbeque for Memorial Day and today I'm working on menu planning. There are a lot of people who will be in attendance, so I'll need a lot of delicious food and I want to cook as much on the grill as possible. I'll make a large portion of the meal, but I'll also find some help at the grocery store. I'll grill up seafood skewers for when my guests arrive, and fill bowls with purchased hummus, pita chips, assorted olives, and salted nuts. Get these great grilling recipes, just read more



Thai Shrimp Kabobs
From Better Homes & Garden magazine

1 13-1/2- or 14-ounce can unsweetened coconut milk
1-1/2 teaspoon finely shredded lime peel
3 tablespoons lime juice
1-1/2 teaspoon sugar
1-1/2 teaspoon green curry paste
1-1/2 teaspoon fish sauce
1 teaspoon grated fresh ginger
1 lb. peeled and deveined large shrimp (about 26 to 30)
Lime wedges (optional)

  1. If using wooden skewers, soak in water for 30 minutes. In a small bowl stir together the coconut milk, lime peel, lime juice, sugar, curry paste, fish sauce, and ginger.
  2. Place shrimp in a medium bowl. Pour 1/2 cup of the coconut milk mixture over shrimp. Cover shrimp and refrigerate for 30 minutes. Cover and refrigerate remaining milk mixture.
  3. Drain shrimp, discarding marinade. Thread shrimp onto pairs of metal or wooden skewers, leaving 1/4 inch between pieces. (Using two skewers makes turning easier.)
  4. For a charcoal grill, place skewers on the rack of an uncovered grill directly over medium coals. Grill for 5 to 8 minutes or until shrimp turn opaque, turning skewers once. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack. Cover and grill as above.)
  5. Meanwhile, heat reserved coconut milk mixture over medium heat until boiling. Reduce heat; simmer, uncovered, for 5 minutes (mixture will be thin). Serve with shrimp. Garnish with lime wedges, if desired.

Serves 4 - 6.



Pineapple and Scallop Skewers
From Better Homes & Garden magazine

2 tsp. finely shredded lime peel
1/4 cup lime juice
1/4 cup snipped fresh cilantro
2 small green and/or red jalapeno pepper, seeded and finely chopped
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. black pepper
1/3 cup canola oil
16 sea scallops (about 1-1/2 lb.)
12 large fresh pineapple chunks
1 avocado, peeled, pitted, and cut into 8 chunks

  1. In a small bowl combine lime peel, lime juice, cilantro, jalapeno, sugar, salt, and pepper. Slowly whisk in oil until combined; set aside.
  2. In a large bowl combine scallops, pineapple, and avocado. Toss with 2 tablespoons of the lime juice mixture. Let stand for 15 minutes, stirring occasionally (do not marinate longer, or scallops will get tough).
  3. Alternately thread 4 scallops, 3 pineapple chunks and 2 avocado chunks on each of 4 12- to 16-inch skewers.
  4. Grill kabobs on a well-greased grill rack directly over medium-high heat for about 8 minutes or until scallops turn opaque, turning once halfway through grilling.
  5. Transfer kabobs to a serving platter and serve with remaining lime juice mixture.

Serves 4.

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