Join Barbara and Emily, the multimedia team at Arkansas Valley Electric, as they cook a few recipes that will ELEVATE your grilling game. These recipes were published in former Arkansas Living Magazines. 

The Co-op Cookin' Show's mission is to honor our rural roots, spotlight recipes published in Arkansas Living Magazine through the decades, and introduce the co-op family to you. Be sure and stick around until the end for a few special appearances from co-op coworkers as they came to check out what Barbara and Emily were up to out there. 

Mesquite-Grilled Lemon Shrimp 

Arkansas Living - July 1992

1 pound shrimp peeled and deveined

1 teapsoon Worcestershire sauce

Mesquite Bar-B-Q Seasoning

1 clove garlic, minced

½ cup butter or margarine, melted

Barbecue Sauce (optional)

Juice of 1 lemon

Skewer shrimp on skewers. Sprinkle with Mesquite Bar-B-Que Seasoning. Combine butter, lemon juice, Worcestershire Sauce and garlic. Brush frequently with lemon-butter mixture. Serve Barbecue Sauce as a dipping sauce, if desired.

Grilled Corn Salsa

Arkansas Living - Louise Runyan, Swifton

3 ears corn, fresh or frozen (thawed)

2 tablespoons cider vinegar

¼ teaspoon salt

Cooking spray

Dash of black pepper

1 cup chopped Roma tomatoes

¼ teaspoon ground cumin

½ cup chopped green onion

2 garlic cloves, minced

Prepare grill. Coat corn with cooking spray; place corn on grill rack coated with cooking spray. Grill 20 minutes until corn is lightly browned; turning every 8 minutes. Let cool; cut kernels from ears of corn. Combine corn kernels, chopped roma tomatoes and remaining ingredients. Stir well. Serve at room temperature. Yield 4-6 servings. 

Stuffed Mushrooms 

Arkansas Living - July 1978

1 Ib. medium mushrooms

2 tablespoons grated Parmesan cheese

¼ cup butter or margarine.

¼ teaspoon salt

⅓ cup fine dry bread crumbs

Dash of pepper

Wash, dry, and stem mushrooms. Melt butter or margarine over low heat; add crumbs and cheese and brown lightly, stirring constantly. Stir in salt and pepper. Stuff mushroom caps with crumb mixture; arrange on cookie sheet. Center on cooking grill. Cover kettle and cook 10 to 15 minutes or until mushrooms are tender.

Bonus: 

Grilled Watermelon