Servings: about 48 oz. (can be halved)

Prep Time: 20 minutes

Chill Time: one hour

What You Need:

• 4 medium-sized tomatoes
• 2 jalapeno peppers (more for hotter salsa)
• 1 sweet vidalia onion
• 1 small can chopped tomatoes
• 1/2 package taco seasoning
• fresh cilantro (to taste)
• juice from one lime

What You Do:

1. Chop tomatoes, onion, and cilantro into small pieces. Set aside.
2. Wearing rubber gloves, carefully chop jalapeno peppers and remove seeds. Set aside.
3. Squeeze juice from one lime into a medium-sized mixing bowl.
4. Combine rest of ingredients in the bowl and mix well.
5. Chill before serving.

Servings: 6 kabobs

Prep Time: 15 minutes

Grill Time: 10 minutes

What You Need:

• 18 raw jumbo shrimp
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 large red onion
• 2 green zucchinis
• 1/2 stick butter
• garlic salt

What You Do:

1. Melt butter in a small sauce pan.
2. Peel skin off of shrimp, leaving tails.
3. Skewer shrimp and vegetables on kabob sticks.
4. Lightly brush kabobs with melted butter.
5. Sprinkle kabobs with garlic salt and grill for 10 minutes, turning midway.
   

Prep Time: 15 minutes

What You Need:

• 1 tablespoon chopped onion
• 1/4 cup chopped cucumber
• 1 3-oz package of softened cream cheese
• 2 tablespoons mayonnaise
• 1 tablespoon catsup
• 1 teaspoon mustard
• pinch of garlic powder
• 1 cup cooked shrimp, peeled and chopped
• choice of crackers

What You Do:

1. Blend mayonnaise, catsup, mustard, garlic powder, and cream cheese together in a mixing bowl.
2. Add in cucumber, shrimp, and onion. Mix well.
3. Spread mixture on crackers and serve.