Large, plump shrimp are marinated in a savory sauce of lemon juice, garlic, Italian seasoning, olive oil, dried basil, and brown sugar, then grilled to highlight the flavors.
Lightly grilled escarole combined with tangy tomato vinaigrette makes an irresistible accompaniment to juicy beef tenderloin. Serve with: Grilled baguette.
Did you know April was Grilled Cheese Month? Somehow we missed that (we've been a bit preoccupied lately). But, it must have been in our subconscious...
