Barbeque shrimp, Rice, Corn on the cob

Barbeque shrimp:
12 shrimp per person shelled
1 cup bbq sauce
half and orange
1/8 tsp red pepper flakes
salt and pepper

Squeeze half the orange into the bbq sauce and add red pepper flakes. Set aside half and pour remaining half onto shrimp. Add a pinch of salt and pepper. Heat grill to medium high. Meanwhile put shrimp on skewers. (If using wood make sure to soak in water for an hour so they wont burn) Place shrimp on hottest part of grill and cook only a couple minutes each side until grill marks. Basting with remaining sauce several times on each side. Remove and serve immediately.

Rice:
1 1/2 cups rice
3 cups water
1 onion chopped
2 garlic gloves chopped
salt and pepper
2 tbs butter

Bring water to a boil, add rice, onions, garlic, salt and pepper. Cook according to package directions. When done add butter and let sit covered until melted. Ready to serve.

For even more flavor cook rice in chicken, beef, or vegetable stock instead of water.

Corn on the cob:
frozen corn on cob
1-2 tsp old bay
1 tsp salt
1/2 pepper
1 tsp sugar

Put corn in large pot and cover with water. Add seasoning and bring to a boil for 10 minutes, reduce to a simmer for 20 minutes and ready to serve.