Barbecue Shrimp and “Too Hot in the Kitchen Cookbook” Giveaway by Holly Clegg

I am very fortunate to have met Cookbook Author Holly Clegg about 9 years ago at one of my first conferences at IACP. I truly appreciated how down-to-earth, inspiring and helpful she was and still continues to be. Known as “Queen of the Quick”, Holly is a Baton Rouge resident who brings her Southern charm to every aspect of her life. Her busy lifestyle and desire to feed her own family health-conscious, homemade meals, even when in a time crunch, has served as her inspiration throughout the years with her total of 7 cookbooks. Her latest cookbook, “Too Hot in the Kitchen: Secrets to Sizzle at Any Age”, is filled with 200 easy-to-prepare recipes, nutritional information, diabetic information as well as photos, adorable illustrations, coffee parings and more. It is so fun, whimsical and is designed for today’s busy woman.

I seriously had a difficult time trying to decide what recipe to feature from this book. Since I’m a Southerner as well, I thought the Barbecue Shrimp recipe would be great for this time of year. It’s so easy, light and quick with only 179 calories, 8 grams of fat and 4 carbohydrates. For a chance to win Holly’s latest book, leave me a comment telling me why you would like to own a copy of this amazingly fun book. Here’s a sneak peak at another recipe in the book, Chocolate Peanut Clusters.

Barbecue Shrimp

Cook Time:

15 minutes

Prep Times:

15 minutes


2 to 4 servings


2 tablespoons olive oil
2 tablespoons fat-free Caesar dressing or Creamy Italian dressing
1 tabelspoon minced garlic
1/4 teaspoon cayenne
2 tablespoons Worcestershire sauce
1 teaspoon paprika
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
Salt and pepper to taste
1 pound medium-largee peeled shrimp
1/3 cup white wine or cooking wine


1. In a large nonstick skillet, combine oil, dressing, garlic, cayenne, Worcestershire sauce, paprika, oregano, thyme and salt and pepper taste, cooking over medium heat until sauces begins to boil.

2. Add shrimp, cook several minutes, stirring. Add wine and cook another 5 minutes or until shrimp are done.

26 thoughts on “Barbecue Shrimp and “Too Hot in the Kitchen Cookbook” Giveaway by Holly Clegg”

  1. I just love the whimsical, colorful illustrations in this book. It looks like it would be so much fun to cook from. I would love to win the copy you are giving away. Thanks so much!

  2. Oh I would love this cookbook! I am all about taking great recipes and making them better because they are healthier! As a newlywed and my very own kitchen I would love new recipes!!
    good luck everyone! 🙂

  3. Since moving out on my own & working full-time, I’ve lost my cooking inspiration. I’d love to use this cookbook to gain it back! I really like that the nutritional information is included with each recipe, since I keep my eye on what I eat pretty closely. Thanks for the great giveaway!

  4. I would love this cookbook. I have 2 children that I am trying to teach how to cook plus to try to teach them to cook healthier while I learn to cook healthier myself.

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