Shrimp fans rejoice! This peel-and-eat shrimp recipe is a revelation. It's everything you could want in a shrimp dish; it's quick, easy, and downright delicious. You'll be licking your fingers as you pop plump succulent shrimp after juicy flavorful shrimp in your mouth.
This recipe proves that sometimes the simplest of preparations are the most delicious. There's no exotic ingredients or special techniques. The shrimp is generously brushed with a mixture of olive oil, herbs, garlic, chile flakes, and lemon zest.
They're placed on the grill for a couple of minutes until they're pink. Once they're cool enough to handle, start peeling. These shrimp go like hot cakes! Serve as an appetizer or an entrée alongside a large salad. You've got to make these shrimp, so get the recipe now.
This recipe looks to Cuba for inspiration and marinates the pork in a generous mixture of fresh citrus, fragrant cumin and oregano, and lots of minced garlic. Thick slashes are made on the meat before it's dunked in the marinade; the result is juicy, tender pork packed with flavor. If you've got time, marinate overnight, but otherwise, give it a flash marinade for at least 30 minutes. For the uncomplicated recipe, 
After a holiday weekend of grilling, chances are, you've got some leftovers in the fridge. Brisket, ribs, sausages, and steak aren't exactly ideal leftovers. Reheating them can dry the meat out, or worse, make it chewy and inedible. However, don't discard the beef or pork. With a little creativity, you can transform it into a delicious new dish. Here are some suggestions:
