Valley Breeze

The Valley Breeze Cumberland Lincoln 11-14-2019

The Valley Breeze Newspapers serving the Northern Rhode Island towns of Cumberland, Lincoln, Woonsocket, Smithfield, North Smithfield, Pawtucket, North Providence, Scituate, Foster, and Glocester

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36 HOLIDAY GIFT GUIDE 2019 | THE VALLEY BREEZE Appealing Appetizers CAPRESE KABOBS Seriously, it doesn't get much easier than this. Start with festive party picks and add a tiny ball of mozzarella, a folded leaf of spin- ach, and a colorful grape tomato. Drizzle with a quality balsamic. Done and done. And chic. PARTY SHRIMP This recipe from Taste of Home works best with tail-on shrimp for easy grabbing. INGREDIENTS 1 Tablespoon olive oil 1 1/2 teaspoons brown sugar 1 1/2 teaspoons lemon juice 1 garlic clove, thinly sliced 1/2 teaspoon paprika 1/2 teaspoon. Italian seasoning 1/2 teaspoon dried basil 1/4 teaspoon pepper 1 pound 26-30 per pound uncooked shrimp, peeled and deveined 1. Combine the first eight ingredients in a gallon zip top bag. Add the shrimp and refrigerate at least two hours. 2. Drain shrimp and discard the marinade. Place shrimp on an ungreased baking sheet and broil 4 inches from heat for 3-4 minutes per side. Avoid overcooking, which leads to rubbery shrimp. BACON-WRAPPED WATER CHESTNUTS INGREDIENTS 1 pound bacon strips 2 8-ounce cans whole water chestnuts, drained 1/2 cup packed brown sugar 1/2 cup mayonnaise 1/4 cup chili sauce 1. Cut bacon strips in half. Cook until al- most crisp and drain. Wrap each piece around a water chestnut and secure with a toothpick. Place in an ungreased 9x13 baking dish. 2. Combine the brown sugar, mayonnaise and chili sauce in a small bowl and pour over bacon wrapped water chestnuts. Bake at 350 degrees for 30 minutes. Get your holiday party started right with the best appetizer spread this side of Thanksgiving. Here are three quick and easy recipes to make your soiree the star of the season. – ©2019 GREEN SHOOT MEDIA. NOV-14-2019-GIFT-CL-Laura.indd 36 11/4/19 8:33 AM

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