Shrimp and Chicken Grilled Capilano Recipe

Directions

Slice cream cheese into cubes. Mix together onion, celery and butter. Shape cream cheese into 1-inch cubes.

Place celery mixture in a large saucepan and stir in butter, parsley, mint, olive oil, lemon juice and basil. Cover and simmer over low heat for 2 to 3 minutes. Remove from heat and stir in mushrooms. Stir in spinach, mushrooms and tomato.

In a medium bowl combine cream cheese and lemon zest together. Mix well and spread into ricotta cheese.

Blend cream cheese and lemon zest together in a small bowl and pour mixture over ricotta cheese. Refrigerate for at least 2 hours and toss with sliced mushrooms and spinach to coat.

After 2 to 3 hours of cooking, remove foil from ricotta and gently mold the cheese mixture into a 3-inch round shape. Spoon the cream cheese mixture over the cheese mold, pressing lightly to keep it from sticking to the foil. Refrigerate for 10 minutes and then pour the cream cheese mixture over the whole structure, allowing it to fully marinate.

Preheat grill for high heat.

Lightly oil grate.

Grill the shrimp and capilano on high heat for about 10 minutes per side, or until they turn pink. Transfer these to the grill and cover with foil, turning once.

Remove cream cheese mixture from grill and pat mixture into shrimp, capsilano and small lobsters. Reserve remaining cream cheese mixture for other uses.

Grill the shrimp and capilano on high heat for about 2 to 3 minutes per side, or until they turn pink. Transfer these to the grill and brush with remaining cream cheese mixture. The meat should be easily discolored with the marinade.