Skewered Cherry Tomatoes
Cherry tomatoes are plentiful in the summer. Grilled, their sweetness is accentuated.
Yield4 servings
Time10 minutes
Ingredients
1 basket cherry tomatoes, washed, stems removed
1/4 cup olive oil
Sea salt and pepper
Method
If you're using wooden skewers, soak them in water at least 1 hour before grilling. Toss the tomatoes in the seasoned olive oil to coat well. Place 3-4 tomatoes on each skewer. Reserve the seasoned olive oil for later use.
Grill the tomatoes on a hot grill, turning frequently to prevent burning. They're cooked when the skin splits. Serve while hot.
Use any left-over tomatoes in a pasta or in a mozzarella-tomato salad.
Grilled Shrimp
Shrimp are naturally sweet and flavorful. Seasoned in a wet marinade or dry rub is all they need. If you're using wooden skewers, soak them in water at least 1 hour before grilling.
Grilled Shrimp with Olive Oil, Sea Salt and Pepper Marinade
Yield4-6 servings
Time30 minutes
Ingredients
1 pound shrimp, washed, deveined
1/4 cup olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Method
Toss the shrimp in the seasoned olive oil, place 3-4 shrimp on each skewer and cook on a hot grill, turning frequently to avoid burning. Cook until the shrimp are lightly charred.
If a grill isn't available, the shrimp can be cooked in a 450 degree oven, preferably resting on a wire rack over an aluminum foil covered cookie sheet.
Grilled Shrimp with a Garlic-Ginger-Soy Marinade
Yield4-6 servings
Time30 minutes plus 1 hour marinade
Ingredients
1 pound shrimp, washed, shelled, deveined
1/2 cup soy sauce
1/4 cup mirin
1 tablespoon sesame oil
1 tablespoon freshly grated ginger, peeled
2 garlic cloves, peeled, grated
1 medium yellow onion, peeled, cut into shrimp-size pieces
1/2 teaspoon sugar (optional)
1 scallion, washed, thinly sliced, white and green parts
1 teaspoon roasted sesame seeds
Method
Mix together all ingredients and marinate the shrimp for an hour but no more. Any longer and the shrimp will absorb too much of the marinade.
Put 3-4 shrimp on each skewer with a single piece of onion between each shrimp and cook on a hot grill, turning frequently to avoid burning. Cook until the shrimp are lightly charred. If a grill isn't available, the shrimp can be cooked in a 450 degree oven, preferably resting on a wire rack.
Grilled Shrimp with a Tex-Mex Dry Rub
Yield4-6 servings
Time30 minutes
Ingredients
1 pound shrimp, washed, deveined
1 teaspoon ancho chili powder
1/2 teaspoon sea salt
1/2 teaspoon paprika
1/2 teaspoon black pepper
1 garlic clove, peeled, grated
1 teaspoon sugar
1 tablespoon beer
Mix the dry ingredients together. Toss the shrimp first in the beer and then with the dry rub.
Put 3-4 shrimp on each skewer and cook on a hot grill, turning frequently to avoid burning. Cook until the shrimp are lightly charred. If a grill isn't available, the shrimp can be cooked in a 450 degree oven, preferably resting on a wire rack.
- Recipe Courtesy of David Latt