What would be a good entree...?!

Best Answer - Chosen by Voters

Make it easy on yourself so you can focus on the main course and not spend all your time cooking things.A bowl of salad..shredded lettuce,carrot, onion, deseeded slices of cucumber ( taking out the seeds and pulp stops it going soggy), tomatoes and bell peppers or whatever you like, a couple of bowls of dressing..thousand island and Ceaser's would be my own preference and a platter of cold sliced deli meats..various salamis and some ham or and prawns perhaps' with half slices of pineapple..tinned in its own juice is fine..to dress it up. Buy everything you want t the supermarket, make it up and put it all in the fridge until it is wanted, then just place everything on the table and let people help themselves..add a plate of buttered crusty bread as well if you want to bulk it out. Everyone can eat and talk and drink whatever they are drinking and you can get back to the cooking when and as you are ready to..besides which, the vegetarians have been taken care of here without any added effort.

Salad with a lemon, olive oil and cumin dressing. (Unusual, my friend mom made this and it was AMAZING)
The salad should have, sweetcorn, lettuce, cucumber, cherry tomato's and red peppers.
That's sure summery

You could have a pasta salad, with grated carrots, a creamy dressing and tuna and onion.

Potato salad, or boiled egg salad

Other ideas
-Vegetable kebabs (onion, peppers etc)
-Bread sticks and a selection of dip
-Prawn cocktail
-Grilled clams
-Cheese and crackers
-Build your own lettuce wraps

OR

MARINATED GRILLED SHRIMP

3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers

In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque. Serves 6.

ROCKIN' OYSTERS ROCKEFELLER

48 fresh, unopened oysters
1 1/2 cups beer
2 cloves garlic
seasoned salt to taste
7 black peppercorns
1/2 cup butter
1 onion, chopped
1 clove garlic, crushed
1 (10 ounce) package frozen chopped spinach, thawed and drained
8 ounces Monterey Jack cheese, shredded
8 ounces fontina cheese, shredded
8 ounces mozzarella cheese, shredded
1/2 cup milk
2 teaspoons salt, or to taste
1 teaspoon ground black pepper
2 tablespoons fine bread crumbs

Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, seasoned salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool.
Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet. Preheat oven to 425 degrees F (220 degrees C.) Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low, and stir in spinach, Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in the milk, and season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs. Bake until golden and bubbly, approximately 8 to 10 minutes. Serves 16.

SMOKED SALMON MOUSSE

4 ounces smoked salmon
2 tablespoons heavy cream
1 (8 ounce) package cream cheese, softened
1/2 lemon, juiced
1/2 teaspoon dried dill weed to taste
salt and pepper to taste
1 ounce salmon roe (You can garnish with something else if you prefer)

Place smoked salmon in a blender or food processor, and blend until smooth. Mix in heavy cream, cream cheese, juice of half of a lemon, dried dill weed, salt and pepper. Blend to desired consistency. Transfer to a medium serving dish, and garnish with salmon roe. Serves 16.