Let's Party Hardy!!!
Okay let's begin with a Appetizer!
Place cooked shrimp and vegetables in a large salad bowl and toss gently with dressing. Sprinkle with toasted coconut and almonds and serve.
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Calypso Coconut Shrimp Salad
(makes 2 servings)
Oven:
Toss baby greens with orange sections, diced red peppers, sliced red peppers and diced avocado. For dressing combine enclosed Mango Chutney Dippin’ Sauce with 1 Tablespoon salad oil and curry powder to taste. Top salad with prepared Calypso Coconut Shrimp, drizzle with dressing and sprinkle with toasted almonds. Serve immediately.
Grill:
Prepare salad and dressing as described above. Place shrimp in a single layer in a foil pan; cover grill and cook over medium heat for 15 minutes or until coating is crunchy. Top salad with shrimp, drizzle with dressing and sprinkle with toasted almonds. Serve immediately.
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While I'm making some BBQ Chicken, Ribs, & Sausages! Lets all Listen too Jimmy Buffet!
http://www.cmt.com/sitewide/utils/redirects/emailstoryfriend.jhtml?rdpage=http://www.cmt.com/videos/alan-jackson/58991/its-five-oclock-somewhere-with-jimmy-buffett.jhtml
Spice rub:
2 tablespoons smoked paprika or hot smoked Spanish paprika*
2 1/2 teaspoons dried basil
2 1/2 teaspoons dried thyme
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon freshly ground black pepper
Mixed grill:
1 13x9x2-inch disposable aluminum pan (to catch drips)
4 to 4 1/2 pounds baby back pork ribs, cut into 4 slabs
2 cups (or more) wood chips (cherry, alder, apple, or hickory), soaked in water 1 hour
4 6x31/4x2-inch disposable mini loaf pans (for wood chips if using gas grill)
Vegetable oil (for brushing)
4 skinless boneless chicken breast halves, pounded with mallet to 3/4-inch thickness
8 fully cooked smoked sausages (such as chicken-apple), pierced in several places with fork
Cherry Cola Barbecue Sauce
Preperation:
Prepare barbecue (medium heat). Sprinkle ribs with salt and 3 tablespoons spice rub. If using charcoal grill, light briquettes in chimney and pour half onto rack on each side of drip pan (you'll need to light more briquettes in chimney to replenish 1 or more times during grilling). If using 3-burner gas grill, light burners on left and right, leaving center burner off. If using 2-burner gas grill, light burner on side opposite drip pan.
Drain wood chips. If using gas grill, stack 2 mini loaf pans and fill with 1 cup drained wood chips. Stack remaining 2 mini pans and fill with 1 cup drained wood chips. Place pans on flame. If using charcoal, scatter 2 cups drained chips over coals. Brush top grill rack with oil; return to barbecue.
Place ribs on grill rack over drip pan. Cover barbecue; grill until meat is coming away from bones, turning and repositioning every 30 minutes and adding more wood chips to pans as needed, about 1 1/2 hours. Maintain barbecue temperature at 350°F, opening vents wider for more heat or partially closing for less heat. Transfer ribs to rimmed baking sheet; cool.
DO AHEAD: Ribs can be made 1 day ahead. Cover and chill. Remove drip pan from barbecue.
Lightly brush grill racks with oil. Prepare barbecue (medium heat). Sprinkle chicken with salt and remaining spice rub. Place chicken, sausages, and ribs on grill racks; cover and grill 7 minutes, turning occasionally. Brush ribs with 1 cup cherry cola sauce; cover and grill until chicken is cooked through and ribs are glazed, turning frequently, about 5 minutes longer. Transfer sausages to platter; transfer ribs and chicken to cutting board. Cut pork between bones; cut chicken crosswise into 3/4-inch-wide strips. Transfer to platter with sausages. Serve with remaining cherry cola sauce.
* Hot smoked Spanish paprika is available at specialty foods stores and from tienda.com; smoked paprika is now available in the spice section of some supermarkets.
At the end of the night we can all sit around thee old 
Roast Marshmellows, and talk about what "Fun" we had at cak.inafishbowl Beach Party!
