• 1 cup ketchup
• 3 Tbsp. horseradish (more or less if you like)
• 4tbsp honey
• 1 tsp. lemon juice (about ½ lemon squeezed in)
• 1/2 tsp. hot sauce, like Tabasco (optional)

DIRECTIONS: Mix all together and serve

• 1 cup ketchup
• 3 Tbsp. horseradish (more or less if you like)
• 4tbsp honey
• 1 tsp. lemon juice (about ½ lemon squeezed in)
• 1/2 tsp. hot sauce, like Tabasco (optional)

For a really great shrimp cocktail, you want to go with large shrimp. I use a 21-25 or 15-16 count, which means there are (21-25) shrimp per pound. But them deveined and easy peel but uncooked. Whether they’re peeled or not already doesn’t matter. If they’re not peeled, you can either peel them while raw or you can cook them and then peel them. Either way, make sure that you leave the tail on. Easy peel shrimp have had the peel cut down the outside to get out the vein and then there is a cut around the tail. This makes it easy to remove the peel while leaving the tail intact. You want the tail because it makes a nice presentation and acts as a handle for your shrimp.

DIRECTIONS: You’ve got your raw shrimp. Now you’ve got to cook them. The best way to cook shrimp for shrimp cocktail is to poach them gently. My preferred method is to bring a pot of salted water to the boil. Once the water has reached a good boil, take it completely off of the heat and let the boil subside. Then add your shrimp. Put the lid on the pot and let the shrimp cook in the heat that remains in the water. It will take 4-7 minutes. Check at that point. The shrimp are done when they’re opaque and pink. The timing depends on how many shrimp you’re cooking and how much water you had. In a 3 quart saucepan 3/4 full of water, you can add 12 shrimp and they’ll cook in about 4 minutes. If you want to cook more shrimp, use a bigger pot and more water. While the shrimp are cooking, fill a large bowl with cold water and a lot of ice. Once the shrimp are cooked, remove them from the hot water. Put the shrimp into the bowl of ice water and let them cook completely. After that, you can serve them immediately or drain them and refrigerate for up to 12 hours before serving. TIP:Why poach the shrimp this way? The less intense heat is gentle on the shrimp. They don’t tense and curl up as much but retain something close to their uncooked size and shape. This poaching method also results in very tender and juicy shrimp. There are no real rules here. If you’re doing individual appetizers, small bowls, wine glasses or martini glasses are best. Put about 1/4 cup of cocktail sauce into the bowl or glass and then hang 5-6 shrimp around the glass.

Prep Time 15 mins/ Cook Time 15 mins /Total Time 30 mins
Chicken Kabobs with Bacon and Pineapple recipe with tender chicken grilled with pineapple and bacon then slathered with your favorite BBQ sauce. These are the ultimate BBQ chicken kabobs and are perfect for your next cookout!
Servings: 6 -8 2 large chicken breasts cut into 1 1/2" - 2" chunks, salted lightly
1 1/2 cups of your favorite BBQ sauce
1 lb bacon cut into 1"- 1 1/2" segments
fresh pineapple cut into 2" chunks


  1. Combine chicken pieces with 1 cup of the BBQ sauce and marinate for 2-3 hours. (This step can be omitted if you're pressed for time!)
  2. Microwave bacon for 2-5 minutes, depending on the thickness of your bacon and how crispy you like it. Let bacon cool slightly.
  3. Using wooden skewers previously soaked in water for at least 1 hour (or metal skewers!) thread chicken, bacon pieces and pineapple in a pattern. The larger pieces of pineapple are easier to skewer. Fold thin bacon pieces over in half and arrange next to the chicken, being careful to not put the bacon pieces too close to anything else, so that they have space to heat up properly to cook.
    1. Grill kabobs until chicken reaches 155-160 degrees F. Slather remaining 1/2 cup of BBQ sauce on kabobs when they're nearly cooked. Cover loosely with foil and let sit for 5-10 minutes before

Prep time 20 minutes /Cook time 18 minutes /Total time 38 minutes
Tender flaky scones with fresh strawberries throughout and a dreamy glaze!
Serves: 12
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
6 tablespoons chilled unsalted butter cut into 1/4-inch cubes
12 small strawberries hulled and diced
3/4 cup half and half
For the glaze
3 cups powdered sugar
1/4 cup half and half
1/2 teaspoon vanilla


  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine flour, baking powder, sugar, and salt. Add butter and cut in with a pastry blender (or your hands) until mixture resembles crumbs.
  3. Toss in strawberries and coat lightly with the flour mixture. Add half and half and fold together gently until the mixture just begins to come together and form a soft dough. (Do not knead or over mix the dough.)
  4. Turn dough out onto a floured surface and pat into a 1-inch thick rectangle. With a sharp knife, cut the rectangle into 6 squares, then cut the squares on the diagonal to form 12 triangles. Place scones on prepared baking sheet and bake 16-18 minutes or until cooked through and golden.
  5. Place a sheet of parchment on a work surface, then place a cooling rack over top of parchment. Remove scones from pan to cooling rack. Cool about 10 minutes.
  6. In the meantime, make glaze by whisking together powdered sugar, vanilla, and half and half until smooth. (If glaze is too thick, add a bit more cream. If it’s too thin, add more powdered sugar.)
  7. Generously drizzle scones with the glaze. (Glaze will firm up when scones are completely cool.) Eat and enjoy!