Mesquite Grilled Shrimp & Chicken with Caesar Salad
Grill tail-on jumbo shrimp and skinless, boneless chicken breast pieces over mesquite chips, per your grill's instructions. Serve in separate bowls, adjacent to a large bowl of Caesar Salad (Romaine lettuce, jumbo croutons, freshly grated parmesan cheese, tossed with a Caesar dressing).
Roasted Root Vegetables
Wash, peel and cut equal amounts of carrots, onions, pototoes and parsnips into similarly-sized pieces. Toss with olive oil and sprinkle with rosemary. Roast, covered, in a 425 degree oven approximately 30-45 minutes, or until soft and slightly carmelized.
Coconut Custard over Raspberry Sauce with Diced Mango
Prepare boxed coconut custard (known as tembleque and found in the ethnic section of your grocery store) according to the package instructions. Pour into a rectangular baking dish to set. Thaw frozen raspberries in heavy syrup and blend until smooth. Drizzle raspberry sauce onto serving plate. Top with an individual serving of custard, and sprinkle with diced mangoes.
