Something that I don't have to prepare in my kitchen, because I don't have one right now! :) But that's ok, because we have so many talented cooks and bakers out there. Maybe I'll contribute some drinks. If we have a couple of coolers available, I could pick up a variety of drinks.

Another Shrimp suggestion - I posted this for Stacy on her key limes thread and read somewhere she loved it. It is supposed to serve 6. For that many people, I would either skewer 3 shrimp per OR grill them unskewered and present on a platter in a mound. this is great grilled ahead of time & served at room temp - also great the next day cold. More work, but definitely different flavor & still simple and impressive. I use regular limes most of the time. This is delicious and makes a beautiful presentation. It can be cooked ahead of time and served at room temperature. I use 2 bamboo skewers (soaked at least 30 mins) threading thru the top portion and tail. Serve with rice or pasta salad and a vegetable. Rum Glazed Spicy Shrimp (recipe from my local grocer's ad that was featuring Key West Pink Shrimp) 2 1/2 lb shrimp 6T light Rum (4T + 2T) 2T fresh Key Lime juice ( I have also used regular limes) 2 T olive oil (see note) 3 garlic gloves, minced 1/4 tsp red pepper flakes (I use more) 1/4 tsp salt 1/4 cup packed dark brown sugar 1T cider vinegar Peel shrimp, keeping tails intact. Place in bowl with 4T of rum, key lime juice, oil, garlic, red pepper flakes & salt. Toss to coat throughly. Cover; marinate in frig for 30 - 60 mins. In small bowl combine brown sugar, vinegar,& remaining 2T rum. Stir. Thread shrimp on skewers. Lightly brush with brown sugar glaze. Grill over med - hot fire about 3 minutes per side, brushing w/ additional glaze until shrimp are opaque. Note: For more zing I use 1T olive oil + 1T hot chili oil

Or seed the zucchini and make gratin. I might peel them too, if they are very large and tough: Gratin of Zucchini and Tomatoes (Eating Well) 3 cloves garlic, crushed 2/3 cup fresh basil leaves 1 teaspoon fresh thyme leaves 2 cups fresh whole-wheat breadcrumbs (see Tip), divided 1/2 cup finely chopped sweet onion, such as Vidalia 3 large ripe tomatoes, diced 1 tablespoon red-wine vinegar 1/4 teaspoon salt, divided 3 tablespoons extra-virgin olive oil, divided 3 medium zucchini (about 1 3/4 pounds total), sliced on the bias about 1/4 inch thick Freshly ground pepper to taste 3/4 cup freshly grated Parmesan cheese 1. Preheat oven to 400°F. Coat a 9-by-13-inch baking dish (or similar gratin dish) with cooking spray. 2. Place garlic, basil and thyme on your chopping board; mince well. Spread half the breadcrumbs evenly in the prepared baking dish. Strew onion over the breadcrumbs. Distribute half the diced tomato over the onion, then sprinkle with half the garlic-herb mixture. Sprinkle with vinegar and 1/8 teaspoon salt. 3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add a third of the zucchini; you want it to sauté, not stew, so don't crowd it. Sauté, turning the pieces once, until golden and not quite tender, 1 to 1 1/2 minutes per side. When the slices are done, use a fork to transfer them to the gratin, overlapping the slices. Cook the remaining zucchini in two batches, each time using 2 teaspoons oil. Strew the remaining tomatoes and garlic-herb mixture over the zucchini. Season with the remaining 1/8 teaspoon salt and a grinding of pepper. Toss the remaining 1 cup breadcrumbs with the remaining 1 tablespoon oil and sprinkle over the gratin. 4. Bake the gratin until bubbly hot, 20 to 25 minutes. Remove from the oven and immediately sprinkle with Parmesan. NUTRITION INFORMATION: Per serving: 302 calories; 15 g total fat (3 g sat, 9 g mono); 7 mg cholesterol; 35 g carbohydrate; 11 g protein; 7 g fiber; 532 mg sodium; 885 mg potassium. Annie

I often take baked beans, partly cuz I know my own DH likes how I make them, so at least one person will eat them. Recently I took pigs in blankets to an event just b/c I already had the stuff to make them, cocktail franks rolled up in cresent rolls, just the refrigerated dough sliced small to fit the litte franks. I think I had about 100 of them, but they were gone in a blink. I will do that again, that's for sure. I put out small bowls of ketchup and spicy mustard on the side. I also rely on a pasta salad recipe that gets good reviews. Chicken Ceasar Pasta Salad Box of corkscrew pasta, cooked, cooled 2 cups chicken breast, cooked, cubed, cooled (or use precooked package/cans) 1 cup cherry or grape tomatoes, halved 1 cup cucumber cut in bite-size pieces 1/2 cup sliced black olives 1/2 cup feta cheese 1/4 to 1/2 cup ceasar dressing (judge that yourself) Toss it all together, refrigerate. I am going to make that Yogurt Pie, darn that sounds good and refreshing! If I can just pick a flavor to make first.