Combine citrus juices, garlic, soy sauce and soda in a medium sized bowl. Reserve 1/4 cup of the mixture and set aside. Add chicken to the bowl and marinate in the refrigerator for 2-8 hours, turning occasionally. Slide cubes of chicken onto skewers then grill over medium heat or broil for 10 minutes until chicken is cooked through, basting with reserved sauce.

Preheat grill to medium heat; brush grill rack with vegetable oil. Place fish on grill rack. Cover and grill 5 to 6 inches from heat 10 to 20 minutes, turning once, until fish flakes easily with fork. Meanwhile, mix remaining ingredients; spoon onto fish during last minute of cooking. Sprinkle diced tomato on top and serve.

In a shallow, glass dish or bowl, mix olive oil and melted butter together. Stir in lemon juice, mustard, basil and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour. Remove shrimp from marinade, and thread on skewers. Preheat grill to high heat; lightly oil grate. Arrange shrimp skewers on grill and cook for four minutes, turning once, until done.

In a blender, combine soy sauce, marmalade, vinegar, garlic and vegetable oil. Blend for 15 seconds. Lay steak in a shallow glass or ceramic dish. Pierce flesh all over with a sharp fork. Pour marinade over steak, then turn and coat the other side. Cover and chill in the refrigerator 8 hours, or overnight. Preheat grill for high heat. Place grate on highest level, and brush lightly with oil. Grill steak for 10-20 minutes, turning once, to desired doneness.

Preheat an outdoor grill for high heat. In a large bowl, mix new potatoes, zucchini, Vidalia onions, green beans, rosemary and thyme. Cover with olive oil, salt and pepper. Toss to coat. Using 2 to 3 layers of foil, create desired number of foil packets. Brush inside surfaces of packets liberally with olive oil. Distribute vegetable mixture evenly amongst the packets. Seal tightly. Place packets on the prepared grill. Cook 30 minutes, or to desired doneness.

Preheat an outdoor grill for high heat and lightly oil grate. Peel back the corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks. Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

Preheat grill to medium heat. Cut the stem from the banana, but leave the peel on. Make a slice down the length of the banana from stem to bottom, then carefully open the banana. Stuff the banana with chocolate chips, marshmallows and nuts (if using) inside the banana and peel. Tear sheets of aluminum foil to wrap bananas in, and spray with cooking spray. Wrap the bananas with the aluminum foil and place on the grill; cook for approximately 10 minutes or as long as it takes to melt the chips and marshmallows. Be careful of rising steam when you open the boats. Great topped with whipped cream or ice cream. Variation: try using peanut butter or butterscotch chips! Yummy!