MAPLE BOURBON MARINADE GRILLED SHRIMP
(courtesy of Adam Maguire - Southport Island, ME)
1 cup McLure's Grade A Dark Amber Maple syrup
1 cup water
2 tbsp quality Bourbon
1 tbsp minced garlic
1 pound fully cooked/peeled jumbo shrimp wood skewers for the grill
This marinade for grilling is a winner at our annual reunion. It is perfect because
of its simplicity.
Set shrimp and skewers aside.
Combine ingredients in large bowl and whisk together.
Add shrimp cover with plastic wrap and refrigerate 4 hours or overnight. Soak skewers
in water so they won't burn. Place several shrimp on each skewer. You may add assorted
vegetables like green peppers, cherry tomatoes, etc...to the skewers if you like.
Grill over med flame 3-5 min each side
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VERY CRANBERRY SAUCE SALMON STEAKS
(courtesy of Margee Berry - Trout Lake, WA)
1 tbsp olive oil
2 tsp Dijon mustard
1/3 cup chopped shallots
1/3 cup McLure's orange blossom honey
1 tsp minced garlic
4 salmon steaks-1-inch thick about 5 ozs
2 tsp peeled grated fresh ginger
1/3 cup dried cranberries
2 tsp chopped fresh thyme
1 cup orange juice
2 tsp orange zest
2-1/4 cups fresh or frozen cranberries
Spray grill rack with non-stick cooking spray then heat to medium-high. Heat oil
over medium in a large skillet. Saute the shallots 3 minutes then add the garlic,
ginger, and thyme and sauté 1 minute more. Add the orange juice, orange zest
and fresh or frozen cranberries. Cook until cranberries start to pop about 4 minutes.
Puree in food processor with the mustard and honey. Pour 1/3 cup into a small bowl
for a baste and remaining back in the skillet, keep warm while preparing salmon.
Rinse and pat dry the salmon then grill 5 minutes per side brushing with the baste.
Place 1 steak onto each of 4 plates the pour warmed sauce over and last sprinkle
each with equal amounts of the dried cranberries.
Serves 4
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