Day 12

What's on the menu:

Grilled shrimp kabobs
Fruit salad
Vegetable tray with dip of choice

Grilled shrimp kabobs

I peel one pound of shrimp. I marinade the shrimp in a gallon zip bag along with 1/8 cup of olive oil, juice of one lemon, 1 tsp. California style garlic salt.

Seal the bag and let set in the marinade for a couple of hours.

I drain the marinade off and put about nine shrimp on each skewer.

I cook the shrimp kabobs on the grill until pink and a few grill marks, then I turn skewer over and do the same on the other side.

Fruit salad

1 red delicious apple
2 bananas
about a dozen or more maraschino cherries cut in half
a few raisins
a few pecan halves

I cut the apples and bananas in bite size pieces in a bowl; add cherries, raisins and pecans.

Add 2 TB mayonnaise; just enough to coat the fruit.

Serve the fruit salad on a bed of green leaf lettuce.

Vegetable tray

I put cucumber slices, petite carrots and broccoli florets on my tray with ranch dip.