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Dining In: Summer means barbecues

recipes With the coming of summer on June 20, it's time to update your barbecue recipes.

Barbecued Shrimp
Barbecue sauce:
   1/4 c. mild barbecue sauce
   1 1/2 tsp. prepared horseradish
   1 tsp. lime juice
   1 tsp. Dijon-style mustard
   Salt and pepper to taste
For shrimp:
   20 jumbo shrimp (10-15 count) peeled, leaving tail shell on and deveined
   20 slices thinly-sliced lean bacon
   1/4 c. white wine
   1/4 c. lime juice
   4 Tbsp. olive oil, divided
   10 metal or wooden skewers (soak in water to prevent burning)
   Combine sauce ingredients. In a non-reactive (glass) bowl place shrimp, white wine, lime juice, and 2 tablespoons of the olive oil. Marinate shrimp 15 minutes. Pat shrimp dry.
   Starting at tail end, wrap the bacon around the shrimp, being careful not to tear the bacon. Using 2 shrimp per skewer, skewer each shrimp once near the tail and once near the head. Season with salt and pepper.
   Just before cooking, brush shrimp with remaining olive oil. Broil or grill for 5 minutes per side, or until bacon is cooked and shrimp is pink and firm to touch. Serve the shrimp with sauce for dipping. Yield 10 hors d'oeuvres.

Swordfish with Olive Relish
   1 c. ripe tomatoes, seeded and finely chopped
   Juice of 2 lemons
   2 Tbsp. olive oil
   3 cloves garlic, finely minced
   1 Tbsp. dried thyme
   1 Tbsp. dried dill weed
   1/2 tsp. Tabasco
   Freshly ground black pepper to taste
   Four 6-oz. swordfish steaks, cut 1/2 inch thick
   2 Tbsp. butter
   Olive relish (recipe follows)
   In a shallow, non-reactive bowl, combine the first 8 ingredients and mix well. Marinate the swordfish in this mixture, refrigerated, for one hour. Preheat the grill. Remove the swordfish from the marinade and place on grill for 4 to 5 minutes. Turn and cook an additional 4 to 5 minutes.
   Brush fish occasionally with marinade. To use marinade as a sauce, bring it to a boil and stir in the butter. Serve with the relish.

Olive relish:
   1 c. pitted ripe black olives, chopped
   1/2 c. grilled and chopped red onion
   1/2 c. grilled and chopped red bell pepper
   1/4 c. pecans or walnuts, chopped
   2 Tbsp. olive oil
   1 Tbsp. balsamic vinegar
   2 cloves of garlic, finely minced
   Black pepper to taste
   Combine all in a medium bowl and mix well. Allow flavors to blend, unrefrigerated, for one hour. Makes about 2 1/2 cups.

Spit-Roasted Turkey
   1 14 to 16-lb. turkey
   1/4 c. olive oil
   6 to 8 cloves garlic, coasely chopped
   4 to 5 whole sprigs rosemary
   Freshly ground black pepper
   6 strips bacon
   Rub the turkey with olive oil and place it on a large sheet of aluminum foil. Place the garlic, rosemary, pepper, and bacon in the cavity of the turkey and wrap it securely in foil. Lay the turkey upside-down on a second sheet of aluminum foil and secure the foil around the turkey.
   Thread the turkey on the rotisserie spit, following the manufacturer's directions, and cook for 3 hours over medium coals, using the indirect heating method.
   Remove the turkey from the spit and place it in a pan. Discard the foil and collect the juices. Continue cooking the turkey on the rotisserie 30 to 45 minutes longer, basting frerquently with the juices, until the skin is crispy and a meat thermometer inserted in the thigh reads 175 degrees.

Taco Salad
   1 lb. ground beef
   1/2 onion, finely chopped
   1 clove garlic, minced
   1/2 tsp. salt
   1/2 tsp. ground cumin
   1/4 tsp. ground black pepper
   3 c. cooked rice
   1/2 head iceberg lettuce, shredded
   2 tomatoes, coarsely chopped
   1/2 c. grated Cheddar cheese
   1 large avocado, peeled, seeded, and diced
   1/4 c. sour cream
   Brown meat over medium-high heat in large skillet, stirring to crumble. Add onion and garlic; cook until soft, but not brown. Drain fat. Add salt, cumin, pepper, and rice. Remove from heat and cool.
   Combine lettuce, tomatoes, cheese, avocado, and rice mixture in large bowl. Add sour cream and toss lightly.
   Serve immediately with picante sauce and corn chips.

Barbecued Chicken Basting-Serving Sauces
Mustard Vinaigrette
   1/4 c. lemon juice
   2 Tbsp. Dijon-style or stoneground mustard
   2 Tbsp. olive or vegetable oil
   3 cloves garlic, finely chopped
   In small bowl, combine ingredients; mix well. Grill or broil chicken until tender, basting frequently with mixture.

Oriental Garlic
   1/4 c. lemon juice
   2 Tbsp. olive or vegetable oil
   1 Tbsp. soy or teriyaki sauce
   2 cloves garlic, finely chopped
   Mix ingredients and baste chicken as it cooks.

Savory Herb
   1/4 c. lemon juice
   2 Tbsp. olive or vegetable oil
   1 envelope salad dressing mix: garlic-herb, Caesar, oriental sesame
   1 Tbsp. water
   Mix all and baste.