Memorial Day weekend typically marks the start of summer and grilling season. It’s a time to break out the apron and tongs, fire up the charcoal and listen to the sweet sizzle of patties and corn on the cob. Award-winning chef and restaurateur Guy Fieri shared with us a few recipes to help plan the perfect BBQ menu, with festive easy-to-find ingredients for graduations, Father’s Day and at-home celebrations throughout summer. The menu includes, a refreshing Watermelon Cucumber Fresca cocktail made with Santo Tequila Blanco and Bacon Wrapped Chipotle BBQ Shrimp.
Santo Watermelon Cucumber Fresca Cocktail
Ingredients:
2 oz. Santo Tequila Blanco
1 oz. Agave Nectar
1 oz. Fresh Squeezed Lime Juice
2 Cubes of Watermelon
4 pieces of Cucumber (Quartered and cut into 1/8″ slices)
Build Procedures:
1. Grab a 12oz Collins glass or Mason Jar, fill with ice and set aside.
2. In a mixing glass, add watermelon pieces, cucumbers and lime juice. Muddle lightly.
3. Fill mixing glass 2/3 with ice and add tequila and agave.
4. Cap mixing glass with shaker tin and shake vigorously for 10-15 seconds.
5. Strain contents from shaker tin into the 12oz glass of ice.
6. Garnish with watermelon and cucumber
Bacon Wrapped Chipotle BBQ Shrimp
Prep Time 50 minutes
Cook Time 10 minutes
Ingredients:
8 oz – Bacon
20 each – Shrimp 21/25 count, peeled & deveined
½ cup – BBQ Sauce
¼ cup – Canola Oil
3 tbls – Chipotle in Adobo
3 tbls – Lemon Juice
1 tbls – Dijon Mustard
½ tsp – Red Chili Flakes
¼ tsp – Black Pepper, fresh ground
¼ tsp – Cayenne Pepper, ground
Preparation & Serving:
1.) Soak the bamboo skewers in water to keep from burning during grilling.
2.) Partially cook the bacon, cut in half and let cool on paper towels.
3.) Wrap the bacon around the shrimp and skewer through the point where the bacon ends to keep from unraveling. 3-5 per skewer.
4.) Combine the BBQ Sauce, oil, chipotle, lemon juice, mustard, chili flakes, black pepper and cayenne in a blender and puree.
5.) Separate the sauce, half for basting and half for dipping.
6.) Cook the shrimp on the grill over medium heat. When the shrimp begin to turn pink, begin basting with the sauce.
7.) Serve with remaining sauce.
