Bobby Flay and guest, Ralph "Sonny" Aloisio tackle Jumbo Shrimp "head on" with two tasty recipes on the grill. Sonny serves up his Citrus-Marinated Grilled Jumbo Shrimp while Bobby whips up his own version of a classic with Grilled Shrimp Scampi. Plus, a one-of-a-kind Cheesy Polenta With Wild Mushrooms, Grilled Zucchini Salads and crispy, crunchy Crostinis with Grilled Scallions, Tomato and Mascarpone. And someone is mixing up a refreshing summer drink that is the "star" of the show!
Bobby visits the Han Ah Reum Market in Flushing NY to help gather ingredients for his Korean menu of BBQ Shortribs, Sesame Garlic Marinade, Kimchee Salad & Grilled Shrimp in Lettuce Leaves with Serrano-Mint Sauce.
The chefs make old Granny Smith proud by combining apples with shrimp and peanut butter in their appetizers. Yet, can they overcome the pickled pepper pitfalls of the Entrée Round? Then when one competitor offers to help with the other chef's cereal-centric dessert, the judges debate whether the gesture is considerate or inappropriate.
Sunny Anderson has a fresh tasting meal to put a spring in your step. Quick Sauteed Shrimp in Tomato Garlic Sauce is light but satisfying, especially served alongside Peppery Pasta tossed with grated manchego cheese. Easy Braised Artichokes are a snap to put together, and even easier to enjoy at the table. Pair with a glass of Chardonnay WINE.
Judges Richard Blais and Daphne Oz know their shrimp and grits, but do they know how to tell a cook from a con? Working chefs and home cooks hide their identity as bacon makes a glorious appearance in the first round. In round two, the remaining contestants put their skills to the test in the battle of the cherries. The taste of defeat may be tart, but the winner gets a huge cash prize with a cherry on top!