Lemon, Honey and Herb Shrimp and Mango Kabobs

It's sunday funday! We usually go to my father in law's for sunday dinner and I'm the bread maker and sometimes dessert. Today I'm bringing bread, dessert and an appetizer!

Ingredients:

1lb  26-30 shrimp peeled and deveined with the tail left on

1 mango cut into cubes

10 large sticks soaked in water for 20 minutes.

1 large lemon

2 tablespoons of honey

1 1/2 tablespoon of olive oil

Fresh chopped tarragon and marjoram

Salt and Pepper to taste

In a bowl whisk together honey, lemon, herbs, salt and pepper. Add olive oil slowly and always whisking to get a dressing like mixture. Pour it over the shrimp and let it marinate for 20-30 minutes in the refrigerator.

The shrimp will change colors a bit as the lemon juice is sort of cooking it slowly.

Remove from fridge. Arrange them on the grilling sticks alternating mango and shrimp, i use 3 shrimp per stick.

Preheat a grill top or an outside grill. Place kabobs on the grill and cook it for about 3-4 minutes a side, brush some of the marinating liquid on them as you flip them. Enjoy them warm or at room temperature.

Strawberry Cobbler

Cobbler is definitely a southern dessert, fresh picked fruit of the season and buttery crust makes it a exceptional dessert with an explosion of flavors. Whether it's strawberry, blueberries, blackberries or peach,  you can't go wrong with cobbler!
Today i don't have much time so I'll buy a good quality vanilla bean ice cream to be served with the cobbler. In a few weeks it will be ice cream season and I'll be sharing weekly recipes of homemade ice cream. Enjoy!

Ingredients:
1 1/2 lb of strawberries
4-5 tablespoons of vanilla sugar (or plain granulated sugar)
1 teaspoon of corn starch

Fresh washed strawberries

Crust:
1 cup of unsalted butter cold and cut into pieces
3 egg yolks
1 1/2 cup of flour
2 tablespoons of cold water
2 tablespoon of sugar

Cut strawberries into chunks and sprinkle sugar all over it. Set aside and let the juices form for about 1 hour. Sprinkle corn starch and mix it well.

In a food processor mix all the crust ingredients and pulse it a few times until crumbled.

Pour the crumbs on a clean surface and form a ball.

Wrap it in plastic film and refrigerate for at least 20 minutes.

Preheat oven to 350F.

Remove the crust from refrigerator and put 1/3 of the crust in the bottom of the pan, working with your fingers. Pour the strawberry mixture on top. With the extra 2/3 crust , roll it out on a floured surface, cut it into chunks and place on top of strawberries.