Grilled Shrimp with Cabbage Slaw

Ingredients:

• 2 lbs shrimp, or less depending on the size
• 1/4 cup olive oil, plus more for asparagus
• salt and pepper
•  1/2 head of cabbage
• 1 avocado
• 1/2 bundle of asparagus

Dressing:

• 1/2 cup canola oil
• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 1/2 cup red onion, chopped
• 2 cloves garlic, finely chopped
• 1/4 cup fresh basil leaves
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon honey
• salt and pepper

 To prepare the dressing, combine all of the ingredients in a blender or food processor. Blend until smooth. Set aside. Place thawed shrimp onto skewers then into a shallow dish with the olive oil and season with salt and pepper. Cover and place in refrigerator until ready to grill. Trim the ends of the asparagus and place in a Ziploc baggie, drizzle with olive oil and season with salt and pepper. Place in the refrigerator. Next wash and dry the cabbage. Slice the cabbage very thin, so that it is shredded into thin pieces. Place in a bowl and set aside. Slice the avocado and set aside.

Prepare grill and heat to medium high heat. Place asparagus and shrimp skewers on the grill. Cook the shrimp for about 2 minutes on each side or until pink. Grill the asparagus for about 4-5 minutes; cooking time varies depending on the thickness of the asparagus. Toss the cabbage with some of the dressing; you will have some leftover. Place the cabbage on each plate, top with asparagus, avocado, shrimp, and drizzle some extra dressing on top.

The dressing for the cabbage is so yummy! Very fresh tasting, perfect for a summer dish. It is from Bobby Flay's cook book Boy Gets Grill. He serves the dressing with a slaw on shrimp taquitos. We left out the tortillas and added avocado to ours. It was really good! Serves 2-3 people.

Champagne Cocktails

Frozen Champagne

Ingredients:

• 4 scoops lemon sorbet
  
• 2 ounces chilled vodka, citrus vodka or limoncello (Italian lemon liqueur)
• 2 ounces prosecco or other sparkling wine or Champagne
• 2 sprigs fresh mint

Directions:

Blend lemon sorbet on low speed and pour in vodka or lemon liqueur in a slow stream. Add prosecco or Champagne. Pour cocktails into a chilled martini glass and serve, garnished with a sprig of mint.

Recipe by Rachel Ray

White Nectarine and Raspberry Champagne Floats

Ingredients:

• 3 very ripe white nectarines, halved, pitted and cut into eighths
• 1/2 pint fresh raspberries
• 2 tablespoons sugar
  
• 2 pints vanilla ice cream
• 1 bottle chilled Champagne, Prosecco, or sparkling wine
• 1/4 cup Chambord
• Mint sprigs, for garnish

Directions:

Combine nectarine slices, raspberries and sugar in a small bowl and mash with a fork.

Add scoops of ice cream to 4 large glasses and divide most of the nectarine and raspberry puree among the glasses. Top each with a few more scoops of ice cream then the remaining puree. Fill the glasses to the top with the prosecco and drizzle each with some of the Chambord. Garnish with mint sprigs.

 Recipe by Bobby Flay