Leftover garlic is a crime. Or, in my case, a myth. It’s my catnip. Whenever I have some lying around after grilling or barbecuing, I’ll make whatever excuse I need to cook it up and eat it. Like any honest addict, I eventually gave up the pretense and started mainlining it. Instead of a spoon and lighter, though, I use a grill and a spatula for mainlining my drug of choice. Grilled garlic is one of the easiest appetizers ever.
Traditionally Independence Day is one of the busiest days for backyard cooking. Burgers, hot dogs, steaks and more are on grills throughout the country. For my July 4th get-together this year I’m creating a refreshing, somewhat spicy, and very flavorful appetizer to serve my guests: Chile Lime Garlic Shrimp with Baja Gazpacho.