Melon Kebabs with Yogurt Dipping Sauce

Island Specialties |

1 cup plain low-fat yogurt
1 tablespoon fresh lime juice
1 tablespoon sugar (or to taste)
1 teaspoon chopped fresh cilantro leaves
1 1/2 cups cubed seedless watermelon (about 1 inch cubes)
1 1/2 cups cubed cantaloupe (about 1 inch cubes)
1 1/2 cups cubed honeydew (about 1 inch cubes)
8 metal or bamboo skewers (soaked in water)

In a small mixing bowl, stir the yogurt, lime juice, sugar and cilantro
together. Transfer the yogurt mixture to a small serving dish, cover and
refrigerate until ready to serve. Thread the cubes of watermelon,
cantaloupe and honeydew melon onto the skewers. Serve the melon kebabs
with the yogurt dipping sauce. If you have any yogurt dip left you can use it on your face. It has always been considered on of the better acne treatments.

Shrimp Bake

Shrimp Recipes |

I obtained this recipe with one of my unlocked cell phones. My nephew accepted a text message without me knowing about it. Now I get textipes every day.

1 cup butter or margarine, melted
3/4 cup lemon juice
3/4 cup Worcestershire sauce
1 tablespoon salt
1 tablespoon coarsely ground pepper
1 teaspoon dried rosemary
1/8 teaspoon ground red pepper
1 tablespoon hot sauce
3 garlic cloves, minced
2 1/2 pounds unpeeled large or jumbo shrimp
2 lemons, thinly sliced
1 medium onion, thinly sliced
fresh rosemary sprigs

Combine first 9 ingredients in a small bowl; set aside. Rinse shrimp with
cold water; drain well. Layer shrimp, lemon slices, and onion slices in
an ungreased 13×9x2-inch baking dish. Pour butter mixture over shrimp.
Bake uncovered, at 400 for 20 to 25 minutes or until shrimp turn pink,
basting occasionally with pan juices. Garnish with fresh rosemary sprigs.

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