Summer is for BAR-B-QUE!!

SUMMER IS  FOR GRILLIN'!!!
(*All right, to be fair, I live in Jamaica - it's ALWAYS Summer, but for those of you who AREN'T so Sunshine blessed... YAY! It's HERE! *confetties* *celebrations*)

Anywaytho... As I said, Its time for BBQ! Whether, this means Big hunks of meat smoked, or grilled, & slathered in sauce; Steaming grilled Fish & seafood with gorgeous Citrus drizzles and fresh herbs; or Beautiful char-grill lines on thick slices of Farm-fresh Veggies salt & peppered, and glistening with a trickle of Olive Oil, it all comes down to Clean Cooked PERFECTION (Author's note: I AM NOW STARVING!)

BIG NOTE :: "Traditional Bar-B-Que" (Southern-style, Butter-laden, Saucy awesomeness, that shows up on finger tips, white Tees and waistlines WILL NOT BE FEATURED HERE. *deep sigh*
Sorry traditionalists, I gotta stick to the clean eating code, and keep it Fresh, simple AND Summer-Photo friendly!

Anywho >> Here are a few of my FAVE outdoor meals!
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Grilled Mahi-Mahi w. Zucchini Coins, and Charred Tri-Color Salad

* Heat Grill to Medium Heat

4x 5oz MahiMahi Steaks
Grilling dry rub - Sea Salt, Garlic Powder, Cayenne, Cracked Black Pepper, Cumin
2 TB Olive Oil
* Sprinkle over fish & set aside

2 Green Zucchini (*or Yellow Summer squash) cut into 1/8" coins
1 TB Olive Oil
* Place all coins in a Large sealable freezer Bag & add olive oil, shake so all coins are covered

2 Cobs of Corn - each brushed with 1tsp Olive Oil
1 Lg Red Bell Pepper - Cut in half & cored
2 Hearts of Romaine
1/2 cup Fresh Cilantro - rough chopped
1 Clove garlic - minced
1/4 cup apple juice
2 TB Olive Oil
Squeeze of lemon (*optional)
Salt & pepper to taste
* Place Corn, Sweet Pepper and Romaine on the grill until char marks appear
(NB :: romaine will finish first, pepper 2nd, Corn last - for "doneness")
* allow to cool & cut corn off the cob, dice pepper & small-chop the lettuces
* toss with minced garlic, Cilantro, juice, olive oil & lemon juice - add salt & pepper to taste

Place Zucchini Coins & Mahi Mahi steaks on grill while Veg are cooling - takes about 5mins per side for it ALL!

~ Serves 4! Plate & Enjoy!
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Summer Sweet Heat Salad

4oz Feta
32 medium Shrimp peeled & deveined (*tails optional)
1/2 tsp Cayenne
1/2 tsp nutmeg
1/4 tsp cumin
1/4 tsp paprika
sea salt/cracked black pepper
* sprinkle over feta & shrimp, set aside

1/4 Fresh Watermelon - rind off & seeded
8 cups baby Spinach (*rinsed & dried)
16 strawberries - rinsed & cut into 1/4s

1/4 cup orange juice
1TB honey
2 TB Olive Oil
2tsp fresh lemon zest
sea salt
* whisk together & refrigerate

* Grill Feta & Watermelon for 2mins on all 4 sides - remove, cool & cut into 1/2" cubes
* Toss with Spinach, strawberries & add dressing
* Grill Shrimps 3mins on either side (*until opaque) -- DO NOT OVER COOK!

~ Serves 4! Plate salad, top with 4 shrimp per person
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Bonus Recipe from @killfatme :: a #Paleo BBQ sauce (*I've used it on Chicken, its REDIC DELISH!)
Mix the following in a small mixing bowl. You will probably have some left over, so transfer to tupperware for refrigeration.

• One can of quality pure tomato sauce (i.e., no sugar or salt or garbage added)
• 2 T of red wine vinegar
• 1 T honey
• 1/2 T cracked black pepper
• 1 tsp white pepper
• 1 TB chili powder
• 1/2 TB chipotle powder
• 2 tsp sea salt
• A dash of garlic powder

Spice to your individual taste. You might like it more sour or more spicy or even sweeter..


ENJOY!!!