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Ingredients

• 1 Tbsp. Dijon mustard
• 2 Tbsp. fresh rosemary, stems removed
• 4 clv garlic, chopped
• 2 Tbsp. freshly squeezed lemon juice
• 2 Tbsp. balsamic vinegar
• 1/4 c. extra virgin olive oil
• 1/2 tsp salt
• 1/2 tsp freshly grnd black pepper
• 1 lb sirloin steak, cut in 1-inch cubes
•     Citrus-Tarragon Chicken
• 1 x orange, zested, juiced, remainder discarded
• 1 x lemon, zested, juiced, remainder discarded
• 1 x lime, zested, juiced, remainder discarded
• 4 clv garlic, chopped
• 1 Tbsp. fresh rosemary, discarded
• 1/4 c. soy sauce
• 1/4 c. extra virgin olive oil
• 1/2 tsp salt
• 1/2 tsp freshly grnd black pepper
• 1 lb boneless, skinless chicken breasts, cut in 1-inch cubes
•     Lemon-Garlic Shrimp
• 3 clv garlic, chopped
• 2 x shallot, chopped
• 1 x Bay Leaf
• 2 Tbsp. fresh thyme, stemmed
• 1/4 c. fresh Italian parsley, finely, minced
• 1 tsp chili pepper flakes
• 1/4 c. extra virgin olive oil
• 2 Tbsp. freshly squeezed lemon juice
• 1 lb (16-20 count) shrimp, shelled, deveined
•     Veggies for Kabobs
•     bell pepper
•     onion
•     cherry tomato
•     mushroom
•     Italian squash
•     baby potato, boiled till cooked through
•     cob corn, husked, sliced into 1/2-inch-thick rounds
•     Balsamic Basting Vinaigrette for Veggies
• 1/4 c. extra virgin olive oil
• 2 Tbsp. balsamic vinegar
•     tbsp salt and pepper, to taste

Description

Balsamic Basting Vinaigrette For Veggies: If Using Bamboo Skewers, Soak Them In Water For 1 Hour To Retard Charring. Whisk Together All Of The Dijon-rosemary Steak Ingredients…

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