Weber GAS GRILL LP Gas Grill, 330 Shrimp Kabobs With Curry Butter, Salmon Steak Kyoto, Olive oil

SHRIMP KABOBS

WITH CURRY BUTTER

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For the curry butter:

1/2 cup butter

2 tablespoons finely chopped onion

1 teaspoon snipped fresh dill

1 to 1-1/2 teaspoons curry powder Dash garlic powder

16 to 20 jumbo shrimp (1-1/2 to 2 pounds), peeled and deveined

Olive oil

Lime or lemon wedges Fresh dill or parsley sprigs

To make the curry butter: Melt the butter in

asmall pan over medium-high heat. Stir in onion, dill, curry powder, and garlic powder; cook 5 minutes.

Thread shrimp on skewers, leaving space between pieces. Lightly brush or spray the shrimp with olive oil. Grill over direct high heat until the shrimp turn pink and are tender, 2 to 5 minutes, turning and brushing with the curry butter once. Arrange shrimp on serving plate. Garnish with lime wedges and dill.

Makes 4 servings.

SALMON STEAK KYOTO

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For the marinade:

1/3 cup soy sauce

1/4 cup orange juice concentrate

2tablespoons olive oil

2tablespoons tomato sauce

1 teaspoon lemon juice

1/2 teaspoon prepared mustard

1tablespoon spring onion and top, minced

1clove garlic, minced

1/2 teaspoon minced ginger root

4salmon steaks, about 1" thick Olive oil

To make the marinade: In a shallow, glass baking dish, combine the marinade ingredients. Add the salmon and turn to coat each side. Cover and refrigerate 30 to 60 minutes. Remove the salmon and reserve the marinade. Pour the reserved marinade into a small saucepan. Bring to a boil over high heat and boil for 10 seconds.

Lightly brush or spray the steaks all over with the oil. Grill over direct high heat until cooked to desired doneness, 6 to 8 minutes

Salmon Steak Kyoto

for medium-rare, turning once (make sure you leave the salmon grilling long enough on the first side so that it releases from the grate and is easy to turn). Serve warm.

Makes 4 servings.

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