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June Foster's Joe Patty's Grilled Shrimp

An award-winning author, June Foster is a retired teacher with a BA in education and MA in counseling. June's book Give Us This Day was a finalist in EPIC's eBook awards and a finalist in the National Readers Choice Awards for best first book. Ryan's Father was one of three finalists in the published contemporary fiction category of the Oregon Christian Writers Cascade Writing Contest and Awards. Deliver Us was a finalist in COTT's Laurel Awards. June has written for Desert Breeze Publishing and WhiteFire Publishing. June enjoys writing stories about characters who overcome the circumstances in their lives by the power of God and His Word. Visit June at junefoster.com.

June's Latest Book Release: Restoration of the Heart

Though a Christian, Luke Chamberlain ignored his values and indulged in his beautiful fiancé's world of alcohol, parties, and nights at her apartment. After rededicating his life to the Lord, he vows never to fall into the lifestyle again. When the state of Idaho's Tourism Department offers his construction company the contract to renovate Silver Cliff, an 1890's silver mining ghost town, he accepts.

Janie Littleton studied history in college because life in the past is simpler than the uncomfortable reality of the present. With her extra pounds, eye glasses, and mousy brown hair, no man would find her attractive. When she's offered the job of project historian at the restoration of Silver Cliff, she accepts. But as Luke Chamberlain shows an interest in her, she doubts his sincerity. To make matters worse, someone claiming to be the miner who founded Silver Cliff in 1890 intimidates her with frightening midnight visits.

Can Luke convince Janie he's in love with the godly woman she is? Can Janie hold onto her faith as she's harassed by frightening appearances of old Ezra Barclay who died a hundred years ago? Buy the book HERE.


June's Recipe for Joe Patty's Grilled Shrimp

Johnny's Seasoning Salt
Olive oil
1 1/2 pounds Jumbo peeled and deveined shrimp

Wash shrimp in cold water and drain. Pierce head and tail of each shrimp with skewer. Place skewers on a cookie sheet. Brush with a generous coat of olive oil. Shake Johnny's Seasoning Salt on shrimp to taste. Put skewers on a medium hot grill. Turn once after 3-5 minutes or until light brown. Turn skewers over and cook 3-5 more minutes. Serve immediately with lemon wedges and cocktail sauce.