recipes would go great with a nice salad or barbecued vegetables such as eggplant, potatoes or corn.

*** GRILLED TEXAS SHRIMP 1 cup vegetable oil 1 cup tequila or lime juice 1 cup red wine vinegar 2 tablespoons lime juice 1 tablespoon ground red chiles 1 teaspoon salt 2 cloves garlic, finely chopped 1 red bell pepper, finely chopped 24 large raw shrimp, peeled and deveined (leave tails intact) MIX all ingredients except shrimp in shallow glass or plastic dish; stir in shrimp. Cover and refrigerate 1 hour.

Remove shrimp from marinade; reserve marinade. Thread 4 shrimp on each of six 8-inch metal skewers. Grill over medium coals, turning once, until pink, 2 to 3 minutes on each side.

Heat marinade to boiling in nonaluminum saucepan; reduce heat to low. Simmer uncovered until bell pepper is tender, about 5 minutes. Serve with shrimp.

6 servings PER SERVING: Calories 115; Protein 6 g; Carbohydrate 3 g; Fat 9 g; Cholesterol 55 mg; Sodium 240 mg.

*** GRILLED MEAT AND VEGETABLE KABOBS 1-pound lamb boneless shoulder, cut into 1-inch cubes 1 pound veal or beef tenderloin, cut into 1-inch cubes 1 cup Pesto 1 cup dry white wine or chicken broth 3 tablespoons lemon juice 8 ounces fresh medium mushrooms, stems removed 1 red bell pepper, cut into 1-inch pieces 1 green bell pepper, cut into 1-inch pieces 1 yellow bell pepper, cut into 1-inch pieces 16 fresh bay or sage leaves 2 leeks, cut into 1-inch pieces 8 cherry tomatoes PLACE lamb and veal in glass or plastic bowl. Mix pesto, wine and lemon juice; pour over meat. Cover and refrigerate 1 hour.

Remove meat from marinade; reserve marinade. Alternate meat, mushrooms, bell pepper pieces, bay leaves and leek pieces on each of eight 9-inch metal skewers, leaving space between each piece of food. Top each skewer with tomato.

Cover and grill kabobs about 4 inches from hot coals 16 minutes, turning once and brushing with marinade occasionally, until meat is done.

4 servings PER SERVING: Calories 575; Protein 66 g; Carbohydrate 13 g; Fat 29 g; Cholesterol 230 mg; Sodium 400 mg.

*** BARBECUED CHICKEN 21 -pound cut-up broiler-fryer chicken 3 cup tomato juice 1 small onion, finely chopped (about 1 cup) 3 tablespoons lemon juice 2 tablespoons margarine or butter 11 teaspoons Worcestershire sauce 11 teaspoons paprika 1 teaspoons sugar 1 teaspoon salt 1 teaspoon pepper GRILL chicken, bone sides done, 5 inches from medium coals 20 to 30 minutes.

Mix remaining ingredients in 1-quart saucepan. Heat just to boiling; keep hot.

Turn chicken. Grill 30 to 40 minutes longer, turning and brushing frequently with sauce, until done.

6 servings PER SERVING: Calories 275; Protein 30 g; Carbohydrate 2 g; Fat 15 g; Cholesterol 100 mg; Sodium 250 mg.

*** GRILLED FISH FILLETS WITH SHALLOT SAUCE 11 pounds cod, haddock or halibut fillets, 1 to 3 inch thick 1 cup olive or vegetable oil 2 tablespoons lemon juice 1 teaspoon Dijon mustard Shallot Sauce IF fish fillets are large, cut into 6 serving pieces. Mix oil, lemon juice and mustard in shallow glass or plastic dish. Place fish in dish; turn to coat with marinade. Cover and refrigerate 1 hour.

Prepare Shallot Sauce. Grease hinged wire grill basket. Remove fish from marinade, reserve marinade. Place fish in basket. Grill fish about 4 inches from medium coals 8 to 12 minutes, brushing frequently with marinade and turning once, until fish flakes easily with fork. Serve with Shallot Sauce and, if desired, lemon wedges.

6 servings PER SERVING: Calories 270; Protein 23 g; Carbohydrate 1 g; Fat 19 g; Cholesterol 40 mg; Sodium 190 mg.

SHALLOT SAUCE 1 cup (1 stick) margarine or butter, melted 1 shallot, finely chopped 1 tablespoon finely chopped fresh parsley 1 tablespoon lemon juice HEAT margarine in 1-quart saucepan. Cook shallot in margarine over medium heat about 1 minute or until tender; remove from heat. Stir in parsley and lemon juice.

*** GRILLED MARINATED VEGETABLES TOP screens or racks help keep small pieces of food, such as cut-up vegetables, from falling onto the coals.

6 pattypan squash (about 2 inches in diameter) 3 zucchini or yellow squash, cut lengthwise into halves 1 red or green bell pepper, cut into 6 pieces 1 large red onion, cut into 1 -inch slices 1 cup olive or vegetable oil 1 tablespoon lemon juice 1 1 teaspoons chopped fresh or 1 teaspoon dried marjoram leaves 1 clove garlic, crushed 1 teaspoon salt 1 teaspoon pepper ARRANGE vegetables in rectangular baking dish, 13 x 9 x 2 inches. Mix oil, lemon juice, marjoram and garlic; pour over vegetables. Cover and let stand at least 1 hour.

Remove vegetables from marinade; reserve marinade. Cover and grill vegetables 4 inches from medium coals 10 to 15 minutes, turning and brushing 2 or 3 times with marinade, until golden brown and tender. Sprinkle with the salt and pepper.

6 servings PER SERVING: Calories 145; Protein 2 g; Carbohydrate 9 g; Fat 12 g; Cholesterol 0 mg; Sodium 95 mg.

*** ZESTY GRILLED POTATOES 4 medium potatoes 1 cup Italian dressing HEAT 1 inch salted water (11 teaspoon salt to 1 cup water) to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender, 20 to 25 minutes; drain. While warm, cut potatoes diagonally into 1 -inch slices; pour Italian dressing over hot slices. Let stand, turning potatoes once, 1 hour.

Remove potatoes. Arrange potatoes in hinged wire grill basket. Cover and grill 5 to 6 inches from medium coals, turning basket 2 or 3 times, until potatoes are golden brown, 20 to 25 minutes. Sprinkle with salt and pepper.

6 servings PER SERVING: Calories 190; Protein 2 g; Carbohydrate 23 g; Fat 10 g; Cholesterol 0 mg; Sodium 340 mg.

GRILLED EGGPLANT 1 cup vegetable oil 2 tablespoons lemon juice 2 cloves garlic, crushed 2 teaspoons dried oregano leaves, crushed 1 teaspoon salt 2 medium eggplant (about 21 pounds) 1 cup shredded mozzarella cheese (about 4 ounces) MIX all ingredients except eggplants and cheese. Cut eggplants into 11 -inch slices; dip in oil mixture, coating both sides. Cover and grill eggplants 5 to 6 inches from medium coals until tender, 8 to 12 minutes; turn and brush eggplants 2 or 3 times with oil mixture and top with cheese during last 2 minutes of grilling.

8 servings PER SERVING: Calories 170; Protein 5 g; Carbohydrate 10 g; Fat 12 g; Cholesterol 10 mg; Sodium 350 mg.

All recipes from Betty Crocker's Best Barbecue Recipes.