Deviled eggs are the most obvious (and delicious) ways to use up left-over Easter eggs. However, you don’t need to wait for Easter to enjoy them.
This Baja gazpacho is a refreshing and spicy blend of shrimp, avocado, tomatoes, cilantro and lime! Crab meat or lobster could be substituted for the shrimp.
It shouldn’t be a surprise that your grill also happens to be a terrific tool for smoking, plank-cooking, and grilling seafood and fish.
Almost every culture has their variety of piquant seafood, from Jamaican pepper shrimp to Creole shrimp and andouille jambalaya to Filipino hot and sour soup.
If you’d split the State of Sinaloa in two, the north half would face the Sea of Cortez while the south half would face the Pacific Ocean. Known as the “Aquarium of the World’,” the Sea of Cortez—with slightly warmer waters than the Pacific Ocean—is a sanctuary to many species.
Ceviche is, of course, fish or other seafood that is marinated in citrus juices and other ingredients so that it is “cooked” without heat.
Grilled Seafood Focaccia just sounds right, doesn’t it? Or, as Rich and Bunny Tuttle of K Cass BBQ told us, “We have experimented with grilling all kinds of different pizzas, and this one is extremely delightful and healthy.”
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