Grilled Shrimp and Bacon with Lemon and Crisp Red Potatoes wth Garlic-Herb Oil

Never underestimate the abilities of a man once you send him off to the kitchen with a Martha Stewart magazine. Over the weekend the Mister was hungry. It didn't look like I was going to let go of my work anytime soon, so as he usually does on the weekends the Mister cooked...and it was great.

Grilled Shrimp and Bacon with Lemons

16 large shrimp (about 1 1/2 pounds), shells split, but not removed, deveined
2 lemons
1 T. Old Bay seasoning
1 T. extra virgin olive oil
4 slices thick-cut bacon (about 6 oz.)

Toss shrimp in a large nonreactive baking dish with zest and juice of one lemon, the Old Bay seasoning and oil. Marinate in the refrigerator for 30 minutes.

Heat grill to medium-high. Slice remaining lemon into 1/4-inch slices. Grill lemon slices, shrimp and bacon directly on grates until lemon slices are caramelized (2 to 3 minutes per side), shrimp are cooked through (about 3 minutes per side), and bacon is lightly charred and crisp (4 to 5 minutes per side). Transfer lemons and shrimp to a bowl, and the bacon to a plate. Let cool slightly.

Tear bacon into 2-inch pieces, and add to bowl with lemons and shrimp.

Toss until well combined.

Serves 4

Crisp Red Potatoes with Garlic-Herb Oil

1 1/2 pounds red potatoes
Large flake sea salt
3 T.  extra-virgin olive oil
1/4 cup fresh flat-leaf parsley, coarsely chopped
2 garlic cloves, finely grated

Heat grill to medium-high. Place potatoes in a large pot, and fill with cold water. Season with salt, and bring to a boil.

Reduce heat, and simmer until potatoes are tender, 12 to 13 minutes. Drain, and let cool slightly. Halve potatoes, and toss with 1 T. oil.

Meanwhile, whisk together parsley, garlic, and remaining 2 T. oil in a large bowl.

Grill potatoes directly on grates, flipping until slightly charred and crisp, 1 to 2 minutes per side. Toss with garlic-herb oil.

Season with salt.

Serves 4

Charcoal Potatoes

1 envelope Lipton onion soup mix
1 stick butter, melted
4-6 all purpose baking potatoes, cut into medium chunks
1 onion, chopped

Preheat the oven to 425 degrees.

Mix the potato chunks with the chopped onion. Spread the potato/onion mixture in a 9 x 13 roasting pan with sides. Mix the contents of the onion soup envelope with the melted butter and pour over the potato and onions.

Bake approximately 35 minutes….

Loaded Garlic Smashed Potatoes

2 medium garlic bulbs

1 Tablespoon olive oil

6 slices bacon or real bacon bits

1 bunch green onions, sliced

1 bag frozen mashed potatos or 4 pounds red potatos

1 (16 oz.) container sour cream

1 ½ cups (6 oz.) shredded cheddar cheese, divided

1/3 cup butter/margarine, softened

¼ cup milk

½ teaspoon salt

¼ teaspoon pepper

Garnish with chopped fresh chives

Cut off pointed ends of garlic bulbs and place cut side up on aluminum foil. Drizzle with oil.

Fold and seal foil. Bake garlic at 425 degrees for 30 minutes. Cool.

Squeeze pulp from garlic. Set aside.

Prepare potatos for mashing.

Combine green onions, and bacon bits with a bit of olive oil until onions are tender.

Combine bacon, onions, garlic pulp, sour cream and 1 cup of the cheddar cheese with potatoes till well blended.

Spoon mixture into a lightly greased 13x9 baking pan and top with the remaining ½ cup shredded cheddar cheese

Bake at 350 degrees for 10 minutes or till cheese melts.