Waging battle with my wacky cottage oven, which enjoys burning everything to a blackened crisp - was the first.  No matter what the temperature setting, or how closely you watch this possessed appliance – every meal comes out Cajun style (a tad embarrassing for someone who is supposed to know their way around the kitchen).  It now collects dust, leaving the outdoor grill to work overtime.
Secondly, enrolling in several grilling courses at Napoleon Home Comfort opened my eyes to many delicious ideas.  These enjoyable classes, led by chef Don Cruikshank, focus on fun recipes and interesting barbequing techniques.  During these lessons participants quickly learn that their barbeque is capable of producing more than ho hum hot dogs and hamburgers.  With that in mind, here are three yummy grilled appetizer recipes.

Grilled lemon ginger shrimp
These tasty morsels are sure to please. You can purchase these large shrimp at fish markets and some grocery stores.  
 
6 large black tiger shrimp (deveined with shells on)
3 Tbsp balsamic vinegar
6 Tbsp lemon juice
Grated rind from two small lemons
2 Tbsp soy sauce
2 garlic cloves, minced
1 Tbsp Dijon mustard
1 Tbsp chopped gingerroot
1 Tbsp granulated sugar
1 Tbsp fresh chives
4 Tbsp olive oil
Salt and pepper to taste

PREPARATION: In medium-sized bowl combine balsamic vinegar, lemon juice, grated lemon rind, soy sauce, garlic, Dijon mustard, gingerroot, sugar, and chives. Mix together.  Slowly whisk in olive oil, and season to taste with salt and pepper.  Add more sugar if the sauce seems too tart.
Place 1 / 3 cup of sauce in a small ramekin (this will be used later for dipping sauce).
Place the shrimp in a bowl, add remaining sauce and coat well.  Allow shrimp to marinade for at least 3 hours; baste regularly.
Remove shrimp from marinade and grill on a medium setting for about 4 minutes per side, or until cooked. Serve hot with dipping sauce.