Many, many congratulations Joe!!! Let me cogitate on some appetizer ideas and....

....if you need anything from Hawaii sent over to decorate with or cook with, let me know and I will be glad to ship.

I am thinking about a cold marinated shrimp appetizer I used to make that was really excellent- I think it is a very old Martha recipe- I'm running out of the house right now so tomorrow I will look it up.

Just a tip: Maybe think about something other than the Souvlaki- you KNOW what will happen. Somebody will promise to grill then they will cop out and YOU will end up doing it!

I'm so happy for you and Jacques!

 
Many, many congratulations Joe!!! Let me cogitate on some appetizer ideas and....

....if you need anything from Hawaii sent over to decorate with or cook with, let me know and I will be glad to ship.

I am thinking about a cold marinated shrimp appetizer I used to make that was really excellent- I think it is a very old Martha recipe- I'm running out of the house right now so tomorrow I will look it up.

Just a tip: Maybe think about something other than the Souvlaki- you KNOW what will happen. Somebody will promise to grill then they will cop out and YOU will end up doing it!

I'm so happy for you and Jacques!

 
Congratulations to you and Jacques, Joe! (Finally you will be honest men)

"Wine comes in at the mouth

and love comes in at the eye;

that's all we know for truth,

before we grow old and die;

I lift the glass to my mouth,

I look at you,

and I sigh."

---William Buther Yeats

 
You know Joe, the most fun wedding I have been to in years

was one where the friends and family did the food and had all of us were in the kitchen back and forth helping out. It was mainl things to pull out of the oven, warm up, or just refresh the trays but it was fun. Honestly, it was a ball of fun. Much more fun than just standing around eating and drinking. And you know, I think everyone enjoyed and appreciated the whole event much more, even the old standby boring vegetable tray.

Just do it your way and don't worry about it - remember, most people won't notice the imperfections or little things that go wrong. And in six months, what will it matter if the shrimp were too cold (or whatever)? It won't. If anything, you'll wind up with fun stories to share over drinks. Remember, anytime you spend with friends and family around the table is a good time. It's what memories are made of.

Now go get ready for that wedding and be sure to take lots of photos to share!

 
Missy, Rick, Cyn, Marg and Jean, thank you so much for the kind words! Cyn's basil shrimp

and Missy's pickled both sound perfect.

I may have to change the menu to an all-you-can-eat shrimp buffet, LOL.

So many wonderful ideas here.

 
Joe - first of all my heartiest congratulations! I would do these individually in shot glasses with

a dab of the sauce in the glass - very pretty presentation and can be assembled ahead, better if you have the storage space for them assembled - wanna borrow my fridge??

 
Marsha -thanks - that is the one I doctor up & mentioned above

I couldn't remember the name but could see the label and I know that is it now that you say it.

 
Oh this is so exciting!! I"m just getting over the Caribbean dinner & still thinking of

all I forgot for it. Fish tea, heavy cake.....

But this requires some reeeeeelly special thought.

Congratulations Joe.

 
Congratulations, Joe! I don't have a recipe but just my advice

and that is to be sure to stay out of the kitchen on your wedding day! You may want to hire professionals to handle everything that day (setting up everything including bartending, serving, etc)so you and Jacques can relax, enjoy your wedding and have the time to really have fun with your guests (and not be looking over your shoulder worrying that things might not be getting done on time or at all smileys/smile.gif Make whatever foods you can in advance but put your feet up and start chilling out the evening before.

 
My heart wishing you true happiness, with smooches. The Tropical Pepper Co.

makes a fantastic bottled mango coconut sauce; this may be what someone else mentioned finding.
It's delicious and the shrimp could be just dipped into it.

 
Thanks, Cathy. I know what you mean about delegating the grilling, but...

I have a secret weapon: my sister-in-law. She manages a cardiac OR in real life, and approaches all tasks in the same life or death way. There will be no copping out on her watch.

It's so nice of you to offer to send authentic Hawaiian articles! I'll keep it in mind.

 
How wonderful- Congrats to you both! REC: Basil Shrimp

I've made these several times and they're do ahead and delicious!




Basil Shrimp

1 pound large raw shrimp, shelled, deveined, with tails left on
1/3 to 1/2 cup olive oil
1 large clove garlic, finely chopped
1/2 cup fresh basil, finely chopped
3 tablespoons dry vermouth
3 tablespoons lemon juice
Salt and pepper to taste
Lemon slices and fresh basil leaves, optional garnish

Butterfly shrimp by cutting along the inner curve. Heat oil over medium heat. Add garlic, minced basil, vermouth and lemon juice.

Add shrimp and saute, stirring, for 2 to 4 minutes, until they all turn pink. Salt and pepper to taste. Transfer to a bowl and chill for an hour or two to allow the flavors to blend. Return to room temperature.

 
Hey JOE!!!! SMOOCHES, congrats and ALL the BEST...what a wonderful thing.....idea>>>

Yesterday we were at our most fave restuarant on the beach, very upmarket fare and I had their steamed shrimp served with 3 home made mayo's served so delightfully......the shrimp were piled in tall drinking glasses (with a short, stockie stem and foot)red lettuce leaf on one side in the glass and a long skewer of the best vine cherry/grape tomatoes ever.. This was at one end of a rectangle (squared corners) plate with 3 little dishes of the mayos and a bundle of long and absolutely delish breadsticks (tied with a green spring onion).
The mayos were a garlic, a spicy pink and a basil.
The presentation was lovely and the flavour was the excellent.

No grilling involved, is it necessary to grill the shrimp, you have other grills on the menu.

(Yesterday I chose the chilled steamed shrimp for a change....I usually have the grilled skewered shrimp.... as I wanted some nice, meaty, cool seafood for lunch)

 
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