Anny Middon wrote:
>
> We're having some friends over for dinner soon, and I'm planning the menu.
> My plan so far is this:
>
> Appetizers -- crackers with cream cheese and green tomato jam, some kind of
> roasted nut mixture, some interesting olives.
>
> Salad -- mixed green salad with creamy mustard vinaigrette
>
> Main course -- grilled salmon, grilled shrimp, angel hair pasta with garlic
> and herbs (this is like aglio olio, but with fresh herbs added), some
> veggies (probably steamed sugar snap peas and grilled zucchini)
>
> Dessert -- strawberry tart
>
> I'll bake some bread or rolls, too.
>
> This is a pretty simple menu, and I think it cries out for some sauces for
> the seafood. I'll skewer the shrimp, and weather permitting, we'll grill
> them and the salmon over charcoal, using just a bit of olive oil to keep
> them from sticking.
>
> I'd like sauces to serve on the side. I'm thinking one primarily for the
> salmon and a different one for the shrimp, although it will be fun if they
> can be "mix and match".
>
> Suggestions, anyone? One of our guests is a recovering alcoholic, so I
> don't want sauces that include wine or other alcoholic beverage. Also, I
> prefer sauces that can be pretty much made in advance.



Sauce for grilled shrimp and salmon????? Not necessary.

I marinate shrimp in a mixture of olive oil, lemon (or lime) juice, lots of
finely shopped garlic, salt, pepper, hot sauce, parsley, dash of
Worcestershire Sauce and a bit if ketchup. I marinade it for 1-2 hours...
no more.


Salmon fillets are good on a grill cooked skin side down with a little bit
of salt and ground pepper, a little olive oil or butter on top, and part
way through a sprinkle of fresh dill weed.