Tailgating Time: Yogurt Fruit Salad

One fresh apple, chopped
One can of mandarin oranges, drained
One banana, chopped
One pear, chopped
Fresh blueberries, whole or halved
One can of peaches, drained
Seedless grapes, whole or halved
One can of pineapple chunks, drained
1 cup coconut
1/2 cup unsalted sunflower seeds
1/4 cup honey
1 to 2 cups unflavored yogurt
Granola (optional)

Combine with all ingredients (may need a little more honey to make sweet enough). And you may need  to add more yogurt to make it all stick together. Refrigerate for one hour and serve.

You can add any additional fruit or leave out any fruit you wish.

Tailgating Time: Barbecue Shrimp

Barbecue Shrimp

6 tablespoons unsalted butter
2 teaspoons minced garlic
1 tablespoon fresh lemon juice
2 teaspoons finely chopped fresh thyme
2 teaspoons paprika
1/2 teaspoon kosher salt
1/4 teaspoon cayenne
1/4 teaspoon turmeric
32 large shrimp (about 1-1/2 pounds), in their shells

To make the marinade: In a small sauté pan over medium heat, melt the butter. Add the garlic and cook, stirring occasionally, until soft, 2 to 3 minutes. Remove from the heat and add the remaining marinade ingredients. Stir and allow to cool at room temperature.

Using a sharp knife split open the back of each shrimp and de-vein it. Place the shrimp in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 20 to 30 minutes.

Remove the shrimp from the bag and discard the marinade. Grill over Direct High heat until the shrimp are just opaque in the centre and firm to the touch, 2 to 4 minutes, turning once halfway through grilling time. Remove from the grill and serve warm or at room temperature with rice, if desired.
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SEE MORE TAILGATING TIME RECIPES AT “OUR KRAZY KITCHEN“

Tailgating Time: Bacon Wrapped Shrimp

Bacon Wrapped Shrimp

6 large shrimp
2 ounces Jack cheese, shredded
6 slices thick cut bacon

Peel shrimp, leaving shell on tail segments. De-vein. Partially butterfly shrimp. Form cheese into 6 long, thin rolls. Place 1 roll in open part of each shrimp. Place shrimp on bacon and roll up. Run 1 long bamboo skewer through upper portion of all 6 shrimp and another through lower portion of all 6 shrimp in order to keep shrimp closed and hold bacon in place. Grill until bacon is cooked and shrimp are no longer translucent. Remove from skewers to serve.

Makes 6 appetizers or 1 main dish serving.

Variation:Shrimp may also be deep fried. Skewer as directed, but leave some space between each shrimp. Coat with seasoned cracker crumbs. Deep fry until cooked through.

Serve with cocktail sauce
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SEE MORE TAILGATING TIME RECIPES AT “OUR KRAZY KITCHEN“