BBQ Shrimp, Seventh Heaven Layered Salad, Citrus Cooler
Guest Cook: Billie Grigg

BBQ Shrimp
8-10 lbs. shrimp

1 lb butter

1 lb margarine

6 oz Worcestershire sauce

8 tsp black pepper

1 tsp ground Rosemary

4 whole lemons sliced

1 tsp Tabasco sauce

4 tsp salt

2-4 cloves garlic

Devein shrimp leaving shell and tail on.

Melt butter and margarine, mix in remaining ingredients.  Warm and pour over shrimp.  Bake 15-20 minutes at 400 degrees.  Turn once.  Serve with green salad and french bread.  Approx. ½ pound of shrimp per person.

Seventh Heaven Layered Salad
(1) 8 oz package cream cheese, softened

1 cup mayonnaise

1 cup sour cream

1 tsp dried ground basil leaves

½ tsp garlic powder

½ tsp onion powder

1 large cucumber, sliced

4 large carrots, peeled and sliced

10 green onions, finely chopped

2 cups (8 oz) grated cheddar cheese

1 lb bacon, cooked and crumbled

1 head lettuce

Dressing - Combine all ingredients in a medium bowl; blend well using medium speed of an electric mixer.  Cover and set aside.

Salad - Layer vegetables and cheese in desired order in a trifle bowl or large glass container.  Spread dressing evenly over vegetables.  Garnish with crumbled bacon.  Cover and store in refrigerator.

Yield:  about 10 servings.

Citrus Cooler
¾ cup sugar

1¼ cup water

3 cups pineapple juice

3 cups orange juice

¾ cup lemon juice

(1) 33.8 oz Gingerale - chilled

Dissolve sugar in boiling water, let cool.  Mix juices with sugar mixture and pour into 4½ qt container and freeze until firm.  Remove from freezer 30 minutes to 1 hour before serving.  Add chilled Gingerale and stir. Serves 10-12.

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