Summertime BBQ: Herb Grilled Shrimp Skewers

Summertime is here and that means backyard bbq's, beachside bbq's and family bbq's! This year bring something a little bit different with these Herb grilled shrimp skewers. They're light and delicious. 

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  • 3 garlic cloves, minced
  • 1 medium yellow onion, small-diced
  • ¼ c. fresh parsley, minced
  • ¼ c. fresh basil, minced
  • 1 tsp. dry mustard
  • 2 tsp. Dijon mustard
  • 2 tsp. salt
  • ¼ tsp. pepper
  • ¼ c. olive oil
  • Juice of 1 lemon
  • 2 pounds jumbo shrimp (16 to 20 per pound), peeled (tails left on) and deveined
  • Lemon, sliced for garnish
  1. Combine the garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp and allow them to marinate for at least 30 minutes at room temperature.

  2. Place 4-5 shrimp per skewer.

  3. Heat a grill pan over medium high heat and brush with olive oil to prevent the shrimp from sticking.

  4. When the pan is hot, grill the shrimp for about 1-1/2 minutes on each side, until just starting to curl and has turned pink.

  5. Arrange on a platter to serve with additional sliced lemons.

The Low-down: 
This marinade is amazing. Once i've skewered up the shrimp I throw the marinade into a sauté pan and make a delicious relish .  I add little to skewers and almost everything else on the plate! 


Whats your favorite bbq dish? 




Cocktail Friday: Seaside Sully

The perfect weekend cocktail. Refreshing and easy!



  • 1/4 cup Orange Juice (fresh squeezed if possible)
  • 1 oz Vodka or Tequila 
  • 1/2 cup chilled Mexican-style lager beer 
  • 2 tbsp Lime juice 


  1. In a cup of ice pour Vodka and orange juice. 
  2. Fill the rest of the glass with Mexican style lager.
  3. Top with lime juice.


What is your favorite weekend cocktail? 

Cocktail Friday: Blackberry Citrus Old Fashion

Don Draper got nothing on this old fashion!

This bitter of the blackberry and citrus gives this cocktail a flavor that is bursting with sophistication. 

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  • 1/2 - 1 clementine 
  • 5 blackberries
  • 2 tsp of sugar
  • couple drops of citrus bitters
  • 2 oz bourbon 
  • club soda 


  1. In a shaker add blackberries, clementine and sugar. Meddle until the fruit and sugar have mixed well and the fruit has released it's juices 
  2. Add bitters and bourbon to the shaker. Mix to combine all ingredients
  3. Pour over ice in a glass
  4. Add club soda to fill out the drink
  5. Garnish with a slice of clementine

Cheers! Enjoy your Friday!

Vegan Chicken Salad

As a staunch meat eater I was a little hesitant to try this vegan chicken salad. I mean chicken salad is suppose to have chicken...right?  Well I can honestly say I'm in love. This is a great light and easy meal or snack! 



  • 1 can chickpeas & 1 carrot, pulsed in food processor

  • 1/4 c. sunflower seeds

  • Salt & Pepper

  • 1/2 tsp Dried Dill

  • 1/4-1/3 c. Vegannaise

Vegan Chicken Salad


  1. Pulse chickpeas and carrot in a food processor.

  2. In a bowl add chickpea mixture, sunflower seeds, dried dill, salt & pepper.

  3. Add 1/4 cup vegannaise and mix well. Add more vegannaise for desired taste. 

  4. Eat right away or refrigerate until use. 


Low Down: 
This recipes allows for you to add any flavors you like. I love crunch in my chicken salad so I added a little bit of red onion.


Let us know what flavors you like your chicken salad or vegan chicken salad!

Mother's Day Mimosa's

This Mother's Day we're celebrating with a blood orange mimosa! 

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Ingredients: This recipe makes a pitcher

  • 1/2 cup Blood Orange Vodka

  • 2 cups Orange Juice

  • 1 can Blood Orange flavored San Pellegrino 

  • 2 bottles of  Rosè or your favorite bubbly

  • Blood orange, strawberries or the fruit of your choice


Pour all ingredients into a pitcher and garnish with blood oranges & strawberries!


Mimosa's are so much fun. You can experiment with different flavors and fruits to get the perfect cocktail for you. 

Let us know what's your favorite mimosa!


Cocktail Friday: Hurricane

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Sometimes when the week is a whirlwind only a Hurricane will do! This is when life imitates art or in the case a cocktail imitates life!


Hurricane Cocktail: 



  • 2 oz White rum
  • 2 oz Dark rum 
  • 1 oz Lime juice
  • 1 oz Orange juice
  • 2 oz Passion fruit juice 
  • 1/2 oz Grenadine 
  • Orange wheel for garnish


Add all ingredients into an empty shaker. Mix until blended well. Pour into a glass with ice and add garnish for flair!


Hope you enjoyed this cocktail as much as we do! 

Blueberry Basil Mojito


Mojitos are a Florida classic cocktail. They're the perfect sipping cocktail while relaxing poolside or beachside. Thanks to our beautiful Florida weather you can enjoy these almost year round!


Blueberry Basil Mojito


  • 5-6 mint leaves
  • 1 tbsp. Sugar 
  • 1/4 c. Fresh blueberries 
  • Juice of 1 lime, if not very juicy
  • 2 oz. white rum
  • Club sofa


  1. In an empty shaker place the mint leaves, blueberries, lime juice and sugar. Muddle (you can use a spoon or any kitchen item you have available) until the mint and blueberries have released their juices and the lime juice and sugar are well combined. 
  2. Keeping the above contents in the shaker add rum and shake well. 
  3. Without using a strainer pour the shaker contents in a glass over ice. 
  4. Top the glass off with club soda. 
  5. Garnish with lime or basil. 


We hope you enjoy this refreshing mojito! 

Dont forget to tune every friday for our live cocktail friday videos!

Garlicky Shrimp Stir Fry w/ Shitake Mushrooms

If you’ve been following our instagram post (@gatheringtablefl) you know that I have fallen in love with our Asian Influence class. More importantly, I have fallen in love with this stir fry recipe. I love stir frys in general. The ease to be able to throw every ingredient into a pan and within a few minutes have a delicious meal gets me everytime! This is why I’m excited to share with you today this recipe. So without further ado…

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Garlicky Shrimp Stir Fry w/ Shitake Mushrooms


Serving Size: 10 people

Stir Fry: 

  • 1 1/4 lb large shrimp, peeled
  • 1 tbsp cornstarch
  • 1/4 cup canola oil, divided
  • 1 lb shitake mushrooms, sliced
  • 1 pkg sugar snap peas, cut in half
  • 1/4 tsp red pepper flakes
  • 4 green onions
  • 1 tsp fresh ginger, minced 


  • 1/2 Cup Soy Sauce                                                                  
    • 6 garlic cloves
  • 2 tbsp. oyster sauce
  • 2 tsp sesame oil
  • 2 tsp cornstarch
  • 1/4 cup brown sugar


  1. In a small bowl whisk together the soy sauce, garlic, brown sugar, oyster sauce, sesame oil and cornstarch.
  2. Pat the shrimp very dry with paper towels and add to a bowl with cornstarch and toss to coat.
  3. In a large skillet over high heat, add a couple of tablespoons of oil and swirl to coat the bottom of the pan.  Add the shrimp and cook until partially cooked, about 1 minutes.  Flip and sear the other side.  They don’t need to be cooked all the way through yet.  Remove to a bowl and set aside.
  4. Turn the heat down to medium and let the pan cool off a bit. Add the remaining oil and mushrooms.  Stir fry for 2-3 minutes before adding the green onions, ginger and crushed red pepper and stir fry for a minute until fragrant.  Add the sugar snap peas and continue to cook for 2-3 minutes while stirring.
  5. Pour in the sauce mixture and add the shrimp back into the pan. Stir fry for another minute or so until shrimp is cooked through and the sauce has slightly thickened. Serve immediately.

The down low- You can substitute any protein you would like. I often use pork chop or steak in place of the shrimp. In addition, you can substitute baby bella mushrooms for the shiitake. It does change the flavoring just a little. Shiitake mushrooms have a smoky, woodsy taste which enhance the stir fry flavors. Baby bellas have a neutral taste. They do add some meatiness to the dish. I only sub the baby bellas if I'm running low on time or funds. 

I really you hope you enjoy this dish as much as I do.

Let us know what you think. 

Cocktail Friday: Blood Orange Margarita & Pineapple Basil Margarita

If the color of these gorgeous cocktails doesn't make you want to sip them, then ingredients surely will!

Just take your pick.



  • 1 1/2 oz tequila
  • 3/4 oz triple sec
  • 2 oz blood orange juice
  • 1 oz lime juice
  • Squeeze of honey or simple syrup
  • Slice of blood orange for garnish


  1. In a shaker with ice add all ingredients and shake until blended well. 
  2. Pour into a margarita glass and garnish with a slice of blood orange.


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  • 1 1/2 oz tequila
  • 3/4 oc triple sex
  • 1/2 cup pineapple basil puree
  • 1 oz lime juice
  • Squeeze of simple syrup 
  • Pineapple for garnish

Pineapple & Basil Puree: 

  • 1/2 Pineapple, peeled and cut
  • 1/4 cup basil (may add more depending on taste)
  1. Add pineapple and basil to a blender and puree


  1. In a shaker with ice add all ingredients and shake until blended. 
  2. Pour into a margarita glass and garnish with slice of pineapple. 


Let us know which margarita you liked best!