Chicken Tawook Skewers
What is it with food on a skewer that makes it so appealing? Is it more fun to eat? Is it the individual portions? Ease of handling? Or, does it remind us of our childhood love for Popsicles and lollipops? I don’t know... All I know is that this is one of my favorite recipes for chicken and I do have many. The recipe I am sharing with you today is the result of so much trial and error. You see, shish tawook is a famous Middle Eastern dish that you will find on the menu of each and every restaurant that serves Mediterranean food and I am nothing if I don’t love a challenge. All I have to say about this recipe is... We don’t order shish tawook when we eat out any more. See all grilling recipes. Click here to see 15 Great Grilled Chicken Recipes.
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Shrimp and Scallop Ceviche
There's nothing quite like a bit of refreshing ceviche on a sunny, warm day to help cool things down a bit. This shrimp and scallop version takes on the simple flavors of lemon and lime, dressed up with mango, jicama, and jalapeño for a bit of heat.
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This two-part recipe calls for a homemade rub and BBQ sauce. These doesn't take long to cook, and you can make them according to your liking. 
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These light kabobs are a perfect complement for summer salads or on top of a bed of couscous or quinoa pilaf. Click here to see 6 Great Grilling Recipes
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Chicken yakitori, otherwise known as grilled chicken skewers, is a fast and easy way to get a delicious dinner out on the table. This recipe makes the yakitori a year-round favorite by using the oven's broiler, but the skewers work out great on a grill, too. 
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Best Mojito Recipes
1785 Inn's Blueberry Mojito.
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Easy Halibut Ceviche
Looking for a simple, creative fish recipe for summer? Try this Peruvian-style ceviche which features fresh halibut, aji peppers, and sweet white corn for a delicious, refreshing treat. It's perfect with a side of Peruvian purple potatoes.
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We love Sriracha's heat, which is warm, lasting, and assertive without being overbearing. The oil and sugar give the marinade some viscosity so it doesn't just season the shrimp but clings to it.Click here to see the Ultimate Guide to Buying Shrimp
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Roasted Langoustines
My mother loved seafood more than anything, and her insistence on keeping all dishes that use it absolutely simple is a rule to which I have always adhered. The all-important flavor of the fresh fish must shine through — that was what she always told me! I like to serve langoustines with chunky chips and a crisp green salad dressed with a little olive oil, salt, and lemon juice. Click here to see An Italian Cookbook with Heart and Soul.
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Rosemary-Lime Wild Alaska Salmon Kabobs
These light kabobs are a perfect complement for summer salads or on top of a bed of couscous or quinoa pilaf.
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Jerk Shrimp and Citrus Salad
The dish was created to bring some of my roots (Jamaican pepper shrimp) into a more contemporary healthy style of meal. Pepper shrimp in Jamaica is street food sold in little bags on the side of the road, so with a little flair and some dose of my own personal style of eating (light and salad-type foods) the homey favorite became a very refreshing and healthy meal ideally to be served on a hot day.
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Food plays a big role in a Vietnamese funeral. To prepare the deceased for the journey, at the wake the mouth is kept open so visitors can drop in grains of rice. Mourners bring a bowl of rice to place on top of the coffin so that by the end of the wake, there will be so much weight on top that the devil will not be able to get into the coffin. On the 49th and 100th days after the death, the family gathers to remember the deceased with a special meal; bun ho often fits the bill.In the book Death Warmed Over: Funeral Food, Rituals, and Customs From Around the World learn how 75 different cultures from various countries and religions around the world use food in conjunction with death in ritualistic, symbolic, and even nutritious ways.Photo Modified: flickr/ goodiesfirst
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