Greater on the GRILL

Cue up the 'cue for breakfast, lunch, dinner and dessert! We've got seven all-new recipes for your grates

Grilled Shrimp & Watermelon Sliders

I love serving these sliders at summer gatherings. They taste so fresh! —Jeanette Decker, Corpus Christi, TX

Prep: 40 min. + marinating

Grill: 5 min. • Makes: 10 servings

 1. Place first 8 ingredients in a blender; process until blended. Transfer to a bowl or shallow dish. Add shrimp and turn to coat. Cover and refrigerate 1 hour.

2. In a small bowl, mash avocados with a fork. Stir in next 6 ingredients. Refrigerate until serving.

3. Drain shrimp, discarding marinade. Arrange the shrimp on a grilling grid; place grid on grill rack. Grill, covered, over medium heat 2-3 minutes on each side or until shrimp turn pink.

4. Chop shrimp; transfer to a bowl. Stir in watermelon, jalapeno and cilantro. Spread guacamole over bun tops and bottoms. Top bun bottoms with lettuce and shrimp mixture; replace tops.

1 SLIDER 208 cal., 9g fat (1g sat. fat), 59mg chol., 391mg sod., 24g carb. (4g sugars, 4 fiber), 10g pro.

 Salsa with Avocado Shakshuka

I was inspired to make this shortcut shakshuka while watching a cooking show. The host threw in ingredients that essentially made homemade salsa. My version calls for a jar to make it even quicker!

Patty Crouse, Warren, PA

Prep: 10 min. • Grill: 25 min.

Makes: 6 servings