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Marc Gill's Summer Surf n' Turf

Sizzlin' Summer Steak Rub

1/2 cup brown sugar

1/4 cup paprika

1 tablespoon black pepper

1 tablespoon salt

1 tablespoon chili powder

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon cayenne

Directions:

Marc’s Marinated Shrimp on the Barbi

1/4 c. olive oil

2 tbsp. Dijon mustard

1/4 c. fresh dill

1/4 tsp. salt

Fresh ground pepper (to taste)

1 clove garlic, minced (optional)

1lb shrimp

Directions:

Combine all ingredients into a re sealable plastic bag, add 1 pound of shrimp, and place in fridge for 2 hours prior to grilling. The remaining marinade can be used to baste shrimp while grilling.

Roasted Potato Salad

2lbs of potatoes

Salt

1 cup extra virgin olive oil, split

Black pepper

1 fennel bulb

1 bunch celery

1 teaspoon Dijon mustard

2 tbs cider vinegar

1 tbs roasted almonds

Directions:

Cut potatoes into 2 inch cubes boil for 30 minutes. Let cool. Toss cooled potatoes with salt and pepper. Drizzle 1/2 cup extra virgin olive oil and lightly toss. Arrange single layer on baking sheet, and roast for 30 minutes being sure to turn for even browning.
While potatoes are roasting, shave fennel using a mandolin. Thinly slice celery.
Make the vinaigrette. Using a hand mixer combine Dijon mustard, vinegar, and salt to taste. Slowly add remaining extra virgin olive oil while mixing.
Combine with slightly cooled potatoes, toss with fennel and celery, toss and sprinkle with roasted almonds.