) this is the challenge...you post your unsustainable inorganic artery clogging drivel and I will post my organic hemp laden sea vegetable master gourmet recipes and we'll see who of the posters lives forever...I wish my good friend and Allie The Don was here butt if I have save you cretins one shake at a time by myself then so be it...Tonight;
Grilled Watermelon, Shrimp Salad with Feta and Tomato
1-1/2 lb. raw extra-jumbo shrimp (16 to 20 per lb.), peeled (leave tail segment intact) and deveined
1/4 cup plus 2 Tbs. fresh lemon juice
1 tsp. smoked sweet paprika
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1-1/2 tsp. honey
Vegetable oil, for the grill
1/2 medium head frisée, torn into bite-size pieces (4 cups)
3 cups small-diced seedless watermelon (about 1 lb.)
3 medium ripe red or yellow tomatoes, cored and cut into wedges
2 cups yellow cherry or pear tomatoes, halved
6 oz. feta, cut into small dice (1-1/4 cups)
30 fresh basil leaves, thinly sliced (1/2 cup)
Prepare a hot gas or charcoal grill fire.
In a medium bowl, toss the shrimp with 2 Tbs. of the lemon juice and the paprika; marinate at room temperature for 5 minutes. Thread the shrimp onto metal skewers or wooden skewers that have been soaked in water for at least 30 minutes. Season the shrimp on both sides with 1/2 tsp. salt and 1/4 tsp. pepper.
In a small bowl, combine the remaining 1/4 cup lemon juice with the olive oil, honey, and a pinch each of salt and pepper. Whisk well.
Clean and oil the grill grates. Grill the shrimp, flipping once, until firm and opaque throughout, 4 to 6 minutes total.
In a large bowl, gently toss the frisée with 3 Tbs. of the dressing. In a medium bowl, gently toss the watermelon, tomatoes, feta, basil, 2 Tbs. dressing, 1/4 tsp. salt, and 1/8 tsp. pepper. Divide the frisée among 4 plates and spoon one-quarter of the watermelon mixture over each. Top with the shrimp skewers, drizzle with the remaining dressing, and serve.
source: http://www.finecooking.com/recipes/gril ... melon.aspx
Bring it on Battyboy
Edit: ass for desert...http://www.finecooking.com/recipes/mixe ... syrup.aspx
Mixed Berries with Vanilla Bean Syrup
1/2 vanilla bean
1/4 cup granulated sugar
1/4 cup water
1 pint (2 cups) fresh raspberries
1 pint (2 cups) fresh blueberries
1 pint (2 cups) fresh blackberries
1/2 pint (1 cup) fresh strawberries
Split the vanilla bean in half lengthwise with a sharp paring knife and scrape out the seeds with the back of the knife; save the empty pod for a garnish, if you like. Put the seeds in a small saucepan, along with the sugar and water. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Reduce the heat to low and cook for 7 minutes to let the vanilla infuse. Strain through a fine sieve to remove any fibrous pieces of vanilla pod or clumps of seeds. Let cool and refrigerate until completely chilled.
Rinse the raspberries, blueberries, and blackberries and spread them in a single layer on a towel to dry. Hull the strawberries and cut them into quarters.
Just before serving, combine all the berries in a large serving bowl and pour on just enough of the vanilla syrup to lightly coat them, about 3 Tbs. Toss gently.
Drink accommodations for the spicy shrimp entrée
Beer: a nice premium micro Dry-Hopped American Pale Ale should do the trick
Wine: sweet little ass white number
um...now that's objective thinking!
) and I'm pretty sure my nutrition is above TopTops foie gras sausages 
)