Kraft Food and Family has another winner at ou house:

Grilled Greek Chicken Kabobs

Prep Time: 10 min
Total Time: 40 min
Makes: 8 servings, two kabobs each

1/2 cup KRAFT Greek Vinaigrette Dressing

2 Tbsp. KRAFT Mayo Real Mayonnaise

1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces

1 medium red onion, cut into small wedges

1 medium lemon, halved

COMBINE dressing and mayo; pour into large resealable plastic bag. Add chicken; seal bag. Turn bag over several times to evenly coat chicken with the dressing mixture. Refrigerate at least 20 min. or up to 2 hours to marinate. (We let it marinate overnight)
PREHEAT grill to medium-high heat. Remove chicken from marinade; discard bag and marinade. Thread chicken and onions alternately onto 16 wooden skewers.
GRILL 8 to 10 min. or until chicken is cooked through, turning occasionally. Meanwhile, place lemon, cut-sides down, on grill grate next to kabobs. Squeeze lemon juice over kabobs just before serving.

Note: I used a Substitute that Kraft suggested:  1/2 cup KRAFT Zesty Italian Dressing mixed with 2 tsp. dried oregano leaves and 2 Tbsp. fresh lemon juice for the KRAFT Greek Vinaigrette Dressing. Tasted great and I didn't have to buy a whole new bottle of dressing to sit in the fridge and get old. *lol*

Shrimp on the Barbie a la Lyn Glover

This isn't really a recipe - just something I throw together.  Very yummy!)

Peel and clean (devein) a pound or two of large shrimp or prawns.

Take a pound of smoked bacon, and microvave it on paper plates until it is slightly done - still soft, partially raw and not crackly at all.  Blot on paper towels and cool.

Wrap each shrimp in a half piece of bacon (large prawns will need a whole piece). And place on wooden skewers that have been soaked in water.  (Use the skewers to secure the bacon around the shrimp)  You can put 3-4 shrimp on a skewer - leave room for the heat to move between them.

Grill over medium heat for about 5-7 minutes, until the shrimp tests done (turns white/pink and curls up) and the bacon is cooked.  Baste with sauce during the entire cooking time.  This tastes best of the sauce starts to caramelize on the shrimp as it finishes cooking.

Sauce:

4 oz. pineapple preserves or pineapple-mix preserves such as pineapple-apricot

4 oz. Kraft Zesty Italian Dressing

1/4 t crushed red pepper powder

1 garlic clove, crushed

2T fresh lemon juice

1/2 t grated lemon rind

**This sauce is awesome on chicken, too, but wait to baste the chicken until you  have it almost done, because if you add it too soon, it will char and not taste good.  You want it to caramelize and thicken, not blacken.

I have a couple of good ones.  One warning though- I cook sort of "intuitively", meaning I don't really measure anything, so these measurements are a guess.  If something doesn't seem right, then by all means, adjust it how you see fit.

Garlic Shrimp

1 lb shrimp, peeled and deveined

1-2 cloves garlic, minced

2 tbsp olive oil

couple pinches red pepper flakes

coarse salt and freshly ground black pepper to taste

Combine all ingredients in a ziplock bag or bowl and refrigerate at least 20 minutes.  Thread shrimp onto skewers and grill, about 3 minutes per side or until shrimp is no longer opaque.  We like this over rice or couscous.

Lemon-Rosemary Chicken

2 boneless skinless chicken breast fillets, butterflied

2 cloves garlic, minced

2-3 tbsp olive oil

1 tbsp chopped fresh rosemary (or dried, if you don' t have fresh)

2 tsp chopped fresh parsley

1/4 tsp finely grated lemon zest

1 tbsp lemon juice

coarse salt and fresh ground black pepper (or, to make it easier, I just use a bit of Monterey steak seasoning- I think GrillMates makes it)

Combine all ingredients together and toss well to coat chicken.  Place in ziplock bag and refrigerate at least 30 minutes.  Grill until chicken is cooked through.

Recipes to here have been collected.

One of my faves:

Bacon wrapped Jalepenos

Cut the top off jalepenos to make a small cap - remove seeds (wear gloves)

fill hollowed out jalepenos with cream cheese. 

Place cap back on jalepeno using toothpick

wrap with a slice of bacon and place on grill until bacon is done - about 20 minutes.

I love these things and eat them like candy!!!