SHRIMP TIKKA MASALA

2 TBSP.  extra virgin olive oil
1 thinly sliced large onion
3 TBSP. grated, fresh ginger
1 TBSP. finely grated garlic
2 tsp. tomato paste
2 tsp. garam masala  powder
1/2  tsp. chili powder
1 cup water
20 large shrimp ( about 1#) peeled & deveined    (can use  chicken breasts)
1/4  cup plain yogert
S & P.

Heat oil in dutch oven or stockpot.. over medium heat... add onion & cook  until golden.(about 20 mins.)
Add ginger, garlic, tomatoe paste, garam masala, chili powder..cook 3 mins.
add water & shrimp..cook about 4 mins. till done..
Remove from heat
Stir in yogert..season with  S. & P.

serve with coconut rice... Yumm

COCONUT RICE

1  TBSP. extra virgin oil
1/2  Cup finely shredded unsweetened coconut
1  cup basmati  rice
3/4  tsp. coarse salt
2  green onions, thinly sliced on the bias

Heat oil in pan over med.  heat..stirring until golden brown.(about 6 mins.)
Remove 2 TBSP. coconut for garnish
Stir rice in pan with remaining coconut..Add water & salt..bring to boil.    Cover
Reduce heat..& simmer,  until water is absorbed & rice is done.  (about 20 mins.)
Garnish with coconut & green onions

Here's a nice summer BBQ recipe

Easy Peazy Chicken Satay

1/4  C. BBQ sauce
1/4  C.  peanut butter
1/4  C.  fresh lime juice
2 TBSP.  chopped cilantro  (or not..if you don't like it)
1  lb. boneless, skinless chicken breasts cut into 1" cubes.

Mix all ingredients  together, add chicken MARINATE  1 hour or over night 30 mins.
Heat   BBQ to med.  high
Put chicken on wood skewers  (soak skewers in water ) (about 3 pcs. per skewer)

BBQ  about   6  -  8   mins on each side or until done!!