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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Oven-Barbequed Corn, Shrimp, Chicken Recipe

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This recipe for Oven-Barbequed Corn, Shrimp, Chicken is from Betty White's Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz large shrimp
4 ears Supersweet Corn (husked and halved)
1 lb cooked chicken thighs
1/2 cup barbeque sauce
Directions:
Directions:
Preheat oven to 425°F
Arrange shrimp, corn and chicken in 3 separate clusters on a broiler pan.
Lightly brush sauce on chicken, then on corn and finally on shrimp.
Roast, turning over, until kernals begin to brown and shrimp turns pink, about 10 minutes.
Serve immediately.

Drink: a ripe Pinot Noir

 

 

 

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