Grilled chicken with lemon and oregano

Terrific summery chicken recipe. The grilled lemons are a nice touch to squeeze on top.

Ingredients:
1 Tablespoon grated lemon zest
1/3 cup (about 2 lemons) lemon juice, freshly squeezed
1/4 cup finely chopped fresh oregano
2 Tablespoons olive oil (plus more for grates)
coarse salt & freshly ground pepper
2 pounds chicken breast
4 medium lemons, halved crosswise
oregano sprigs for garnish, optional

Directions:
1. Prepare marinade: In a small bowl, whisk lemon zest and juice, oregano, oil, 2 teaspoons coarse salt and 1 teaspoon pepper. Divide marinade between 2 large re-sealable plastic bags. Divide the chicken between the bags; shake to coat. Let marinate at room temperature for 30 minutes, turning bags occasionally.

2. Grill the chicken: Preheat grill to medium; lightly oil grates. Remove chicken from marinade, and pat dry with paper towels. Place chicken on grill. Cover and cook until lightly browned and cooked through, about 8-10 minutes. Turn chicken over, cover and cook until chicken is cooked through (an instant-read thermometer should read 175° when inserted into the thickest part of the chicken). If chicken is browning too quickly, move to cooler parts of grill or turn grill to low heat.

3. Transfer chicken to cutting board. Tent with foil; let rest 10 minutes. Meanwhile, place lemon halves on the grill, cut side down; cook until slightly charred, 8 to 10 minutes. Serve chicken breasts with grilled lemon halves. Garnish with fresh oregano sprigs, if desired.

Tips:
*Chicken grills up best when it's an even thickness throughout the breast. Take the time to pound out the breasts slightly (between two pieces of plastic wrap) to even out the thickness.

Mixed grill of shrimp, sausage and mushrooms

Let your kids help you string the shrimp and veggies on the skewers!

Ingredients:
3/4 cup extra-virgin olive oil
2 Tablespoons packed fresh thyme leaves (or 1 Tablespoon dried)
2 large garlic cloves, minced
1/2 teaspoon dried crushed red pepper
32 large uncooked shrimp, peeled and de-veined
32 medium crimini or button mushrooms, stems trimmed
8 bamboo skewers, soaked 30 minutes in water (or use metal skewers)
1 1/2 pounds andouille sausage or other spicy smoked fully cooked sausage, cut into 3/4-inch thick rounds

Directions:
1. In food processor, blend oil, thyme, garlic and pepper for 1 minute. Pour mixture into large bowl. Add shrimp and marinate in the refrigerator for 1 hour.

2. Remove shrimp from marinade; reserve marinade. Thread 1 mushroom horizontally on 1 skewer. Hold 1 sausage piece in curve of 1 shrimp; thread together on skewer, sliding next to mushroom. Repeat, alternating a total of 4 mushrooms, 4 shrimp and 4 sausage pieces on each skewer.

3. Prepare barbecue to medium- high heat. Bring reserved marinade to boil in heavy small saucepan. Arrange skewers on grill and brush with marinade. Grill until shrimp are cooked through, turning occasionally and basting with marinade, about 8 minutes. Transfer to plates and serve.

Tips:
*The skewers may be threaded a day early. Cover and and chill reserved marinade and skewers separately.
*If preparing this recipe as GLUTEN FREE, just make sure that the sausages you are using are free of gluten.