Moo's Curried Shrimp in Coconut Rolls

This one's fun. Great for picnics.

1/4 cup olive oil
1/4 cup lemon juice
1 T curry powder
1 tsp. fresh ginger, finely chopped
1 tsp. fresh mint, finely chopped
1 clove garlic, minced
20 large shrimp, shelled and deveined
4 hot dog rolls
1/2 stick butter
1/4 cup unsweetened, finely chopped coconut

Combine olive oil, lemon juice, curry, ginger, mint and garlic in bowl and toss with shrimp. Marinate for 8 hours, turning several times for good coverage. Drain and put on skewers. Separate the rolls into two halves. Cream butter and add coconut. Mix well and spread on the face of the bun. Grill shrimp. Do not overcook. Toast rolls and arrange cooked shrimp on top.

Moo's Best Barbecue Sauce

I love this barbecue sauce. Everyone in my family loves this sauce. I guess you could call it a family-wide palate pleaser. I hope you love it too. And when I want to do something a little more on the edge, I add some Maker's Mark whisky.

½ cup vinegar
2 T prepared mustard
¼ cup water
1 t. freshly ground pepper
4 T sugar
1 T salt
2 slices lemon
½ cup butter
1 cup catsup
4 T Worcestershire sauce

Mix and simmer for 5 minutes. If you want to kick it up a notch, add ½ t. cayenne pepper.