Grilled Portobello Burger with Onion Jam-Whether you are vegetarian or not you will never miss the meat in this delicious burger.

What you will need:
2/3 cup low-fat plain yogurt
3 tablespoons prepared horseradish
4 tablespoons extra-virgin olive oil
3 medium-large red onions, thinly sliced (about 2 pounds)
2 sprigs fresh thyme
Kosher salt and freshly ground black pepper
1 cup red wine or can substitute vegetable broth
1/4 cup honey
1/4 cup red wine vinegar
1 garlic clove, crushed
2 tablespoons balsamic vinegar
4 large Portobello mushrooms, (about 1 pound) stemmed
Lettuce leaves
4 whole grain buns, or whole wheat English muffins, split and toasted
Directions for the recipe: Place the yogurt in a paper towel-lined strainer set over a bowl, set aside to drain and thickened this will take about 60 minutes. Discard the watery liquid and then whisk the horseradish into the thickened yogurt. Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet, over medium heat. Add the onions, 1 thyme sprig, and season with salt and pepper, to taste. Cook, covered, until the onions have wilted, about 10 to 15 minutes, (give them a stir every now and then with a wooden spoon to prevent them from sticking). Add the red wine or broth and simmer over high heat until most of the wine gets absorbed into the onions. Add the honey and red wine vinegar and simmer gently until the onions get jam-like, about, about 15 minutes.
Preheat the grill pan to medium-high heat. Whisk the remaining 2 tablespoons oil, garlic, and balsamic vinegar in a bowl. Strip and add the leaves from the remaining sprig of thyme. Coat the mushroom caps all over with the flavored olive oil. Grill the mushrooms, turning as needed, until tender but not mushy about 3 to 4 minutes per side. Be sure to season with the salt and pepper. Sandwich the mushroom between the buns, top with some of the onion jam, some lettuce, and a dollop of the horseradish cream. Serve warm. Makes 4 generous sandwiches.

 Grilled Shrimp with citrus dipping sauce-Nothing has a WOW factor more than shrimp and your guests will be thinking you have slaved all day when this recipe takes only minutes to put together.

What you will need:
1 cup rice, regular or instant, cooked according to package directions
Cooking spray
2 pounds large or jumbo shrimp, peeled and deveined
Salt and freshly ground black pepper
2 tablespoons freshly chopped cilantro leaves
1 cup orange juice
2 tablespoons fresh lime juice
2 teaspoons minced fresh ginger
2 teaspoons cornstarch
1/2 teaspoon garlic powder
Directions for the recipe: Preheat your grill to medium high heat. Season both
sides of shrimp with salt and black pepper. Place shrimp on hot grill and cook 2-
3 minutes per side, until bright pink and cooked through. Sprinkle shrimp
with cilantro. Keep in mind that the shrimp will cook quickly. Meanwhile, in
small saucepan, whisk together orange juice, lime juice, ginger, cornstarch,
garlic. Set pan over medium heat and bring to a simmer. Simmer 2 minutes, until
mixture thickens. Season, to taste, with salt and black pepper. Transfer to a
serving bowl. Serve shrimp with the rice and dipping sauce on the side.

 Grilled pineapples with coconut ice cream-For a simple yet spectacular dessert try this dessert from the grill. You can use any kind of ice cream to compliment the pineapple.

What you will need:
1/4 cup shredded coconut, lightly toasted
1 pint coconut pineapple ice cream
1 (11.5-ounce) can pineapple coconut nectar
1 teaspoon dark rum
1 freshly sliced pineapple
Directions for the recipe: To toast coconut, place shredded coconut in a frying pan over medium heat. Stir constantly until lightly golden. In a bowl, combine ice cream, nectar, and rum and mix until smooth consistency. Put into a container and place in freezer for 2 to 3 hours. In a grill over high heat grill pineapple rings for 3 to 5 minutes. Turn over and grill for an additional 3 to 5 minutes. Remove to plate and set aside. To serve, place pineapple ring on plate with a scoop of Iced Coconut Cream. Top with any accumulated juice from pineapple. Sprinkle with toasted coconut.