BACON WRAPPED SHRIMP

Ingredients:

• 1 lb 12 ct shrimp, peeled and deveined
• 1 lb bacon, thin cut

Preparation:

• Gently wrap bacon around shrimp body. Place on grill over low heat with seam side down.
• Gently rotate shrimp to allow bacon fat to render and create a crisp texture on the meat. When cooked through, move to upper rack to keep warm and enjoy the benefits of bacon juice dripping on the cooking deck for what comes next!

LAMB CHOPS

Ingredients

• 2 lbs lamb chops
• ¼ cup Extra Virgin Olive Oil
• zest and juice from one lemon
• 1 Tbs fresh oregano, minced
• 4 cloves garlic, crushed
• 1 tsp Kosher salt
• 1 tsp cracked pepper

Preparation

• In a large mixing bowl combine all the ingredients. Toss to evenly coat and cover with an airtight wrap.  Refrigerate 30 minutes to one hour. Allow to stang at room temperature for 15 minutes before grilling.
• With tongs, pull lamb from marinade and grill over direct flame about 2-4 minutes per side depending on charcoal temperate and desired doneness. Serve with Tzatziki.

SUMMER TZATZIKI

Ingredients

• 1 ½ Greek yogurt
• 1 Cup parsnip or radish, diced
• 1 Cup cucumber, diced
• 2 Tbs shallot, diced
• 2 Tbs garlic, minced
• 3 Tbs fresh dill, chopped
• 2 Tbs fresh mint, chopped
• 2 Tbs lime, juiced
• 1 Tbs apple cider vinegar
• 2 tsp kosher salt

Preparation

• In a medium bowl, combine all the ingredients to the yogurt. Adjust seasoning to taste with salt, pepper and lime juice. Allow to chill 1 hour before serving.