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Recipes from: Flavortown Fieri, Guy. Guy on Fire . William Morrow Cookbooks. Kindle Edition;  Westmoreland, Susan. Good Housekeeping Ultimate Grilling Cookbook: 250 Sizzling Recipes . Hearst. Kindle Edition.


Salmon BLT's with Lemon-Dill Mayonnaise - serves 4



4 skin-on salmon fillets, 1 inch thick (6 ounces each)

1/4 teaspoon salt

1/8 teaspoon coarsely ground black pepper

8 center slices (1/2 inch thick) country-style bread

1 recipe Lemon-Dill Mayonnaise (recipe follows)

4 romaine lettuce leaves

2medium tomatoes (6 to 8 ounces each), sliced

6 slices bacon, cooked until crisp and broken in half.


1.  Prepare outdoor grill for direct grilling over medium heat.


2.  Remove any pin bones from salmon with tweezers.  Sprinkle salmon with salt and pepper.


3.  Place salmon skin side down on grill grate.  Cover and grill 10 to 12 minutes, without turning over, until salmon is opaque throughout (145 degrees F).  Meanwhile, grill bread next to salmon about 1 minute on each side, until lightly toasted.


4.  Slide thin metal spatula between flesh and skin and lift fish, leaving skin on grill grate (discard skin).


5.  Spread lemon-dill mayonnaise on 1 side of toasted bread slices.  Place 1 lettuce leaf, folding to fit, on each of 4 bread slices.  Top each with 2 or 3 tomato slices, 1 salmon fillet, 3 pieces of bacon, and second bread slice.



Lemon-Dill Mayonnaise


1/3 cup light mayonnaise

2 teaspoons chopped fresh dill

1 teaspoon grated lemon zest


1.  In a small bowl stir in all ingredients until mixed.  Refrigerate if not using right away.



Spicy Shrimp - serves 4



1 pound large shrimp

1 teaspoon olive oil

1/4 teaspoon cayenne pepper

1/8 teaspoon salt


1.  Prepare outdoor grill for direct grilling over medium-high heat.


2.  In a large bowl, toss shrimp with oil, cayenne, and salt to coat.  Grill 3 to 5 minutes, turning once, until opaque throughout.  Transfer shrimp to plate and let cool 5 minutes.



Old Bay Peel 'n' Eat Shrimp - serves 4



1 & 1/2 pounds shell-on deveined shrimp (16/20 count)

1 tablespoon olive oil

3 teaspoons Old Bay seasoning

1/4 cup chopped fresh parsley


1.  Prepare outdoor grill for direct grilling over high heat.


2.  Toss shrimp with olive oil and 1 & 1/2 teaspoons Old Bay seasoning.


3.  Thread shrimp onto skewers and grill 3 to 5 minutes, turning over once, until opaque.


4.  Remove shrimp from skewers and transfer to a large bowl.  Sprinkle with parsley and 1 & 1/2 teaspoons Old Bay seasoning; toss to combine.  Serve immediately.



Blackened Trout with Shrimp Sauce - serves 4


Spice Blend


1 tablespoon paprika

2 teaspoons mustard powder

1 teaspoon cayenne

1 tablespoon garlic powder

1 teaspoon ground cumin

1 teaspoon dried thyme

1 teaspoon dried basil

1 tablespoon kosher salt

1 & 1/2 teaspoons freshly ground black pepper



Trout and Shrimp Sauce


4 (6 ounce) fillets, pin bones removed

3 tablespoons unsalted butter

1/2 pound medium shrimp, peel and deveined, roughly chopped

Kosher salt

Freshly ground black pepper

2 celery stalks, finely diced

1 small green bell pepper, seeded and finely diced

1 small yellow onion, finely died

2 garlic cloves, minced

1 cup fish stock (or shrimp stock)

1 cup heavy cream

Lemon wedges

Sliced scallions, for garnish


1.  To make spice blend, combine all the spices in a bowl.  Sprinkle the spice mixture generously over both sides of the fish.


2.  Melt 2 tablespoons of the butter in a cast-iron skillet over medium-high heat until frothy.  Add the trout and cook for 3 to 4 minutes on the first side.  Turn the fillets and cook until opaque, about 1 more minute.  With a spatula, carefully transfer the fillets to a serving platter.  Tent with foil to keep warm.


3.  To the same skillet, add the shrimp and sauté for 2 to 3 minutes, until pink.  Season with salt and pepper and set aside on a plate.  To the same pan, add celery, bell pepper, onion, and garlic and cook until just softened, 2 to 3 minutes.  Add the fish or shrimp stock and bring to a simmer.  Add the cream and continue to simmer until slightly reduced, 3 to 4 minutes.  Return the shrimp to the pan and cook until opaque.  Finish with the remaining 1 tablespoon butter and squeeze of lemon juice.  Spoon the shrimp sauce over the trout and garnish with sliced scallions and lemon wedges.


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