School's Out





Is it really already summer? Do you live in Sevier County? Coming to this area for vacation? Whatever brings you here, check out our latest posting for some fun things to do with the family to kick the boredom that seems to hit almost immediately. 

Swimming....what's summer without a little fun in the water?
There's plenty of places to get your splash on!
Check out Dolly's Splash Country for lots of water and rides that will thrill all ages!
Pigeon Forge Community Center has a great outdoor pool complete with a water slide and diving board! 
Sevierville Recreation Department's outdoor pool boasts a splash pad, water slides, and diving board!
Want to go swimming and enjoy a great meal? Check out Honeysuckle Meadows Pool...It is located on Happy Hollow Road in Wears Valley. For only $5 you get access to the pool and the catch and release pond and there deli has amazing home cooked food!
Looking for a free place to swim...check out Metcalf Bottoms Picnic Area or take a drive through the park. There's lots of good places to pull over and take a swim!

Hiking....summer is a great time to take the family hiking!
Check out this website for some great, family friendly hikes!


Grilling Out...it's time to fire up the barbecue and enjoy some delicious, summer treats!


Grilled Shrimp Skewers with Chimichurri

Serves 4 as a main dish
  • 1 1/2 cups 
    packed fresh parsley leaves
  • 1/2 cup 
    olive oil
  • 1/4 cup 
    packed fresh oregano leaves (from about 1 bunch)
  • 2 tablespoons 
    freshly squeezed lemon 
    juice
  • 1 tablespoon 
    red wine vinegar
  • 2 cloves 
    garlic, minced
  • 1 teaspoon 
    kosher salt, divided
  • 1/4 teaspoon 
    red pepper flakes
  • 2 pounds 
    peeled and cleaned extra-large uncooked shrimp (16 to 20 per pound)
  • 10 
    (9- to 10-inch) skewers (soak wooden skewers in water for 20 minutes)
  • 1 
    medium lemon, cut into 10 wedges
Place the parsley, oil, oregano, lemon juice, vinegar, garlic, 1/2 teaspoon of the salt, and red pepper flakes in a blender or food processor fitted with the blade attachment. Pulse until it forms a chunky paste. Transfer 3 tablespoons to a large bowl. Transfer the remaining chimichurri to a serving bowl.
Add the shrimp and remaining 1/2 teaspoon salt to the large bowl and toss to combine. Let sit for 15 minutes. Meanwhile, prepare an outdoor grill to high (450°F to 550°F).
Thread a lemon wedge through the rind onto a skewer and slide down to about 1/2 inch from the end. Thread about 5 shrimp onto the skewer, skewering each shrimp twice (through the tail and head ends) and spacing them evenly. Place on a baking sheet and repeat with skewering the remaining lemon wedges and shrimp.
Place the skewers in a single layer on the grill without touching (grill in batches if needed). Cover the grill and cook until grill marks appear on the bottom, about 4 minutes. Flip the skewers, cover, and cook until the shrimp are just firm, about 1 minute more. Transfer the skewers to a serving dish and serve with the reserved chimichurri sauce.

Recipe Notes

Buying shrimp: If using frozen shrimp (which I actually prefer), thaw overnight in the refrigerator or under cool running tap water if using immediately.
Make ahead: The chimichurri can be made and stored in the refrigerator for up to 4 days or frozen for up to 2 months. Let come to room temperature before marinating the shrimp.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.


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