FIRE UP the GRILL !
Grilling season gets even more delicious with our shrimp and veggie recipes—and even simpler with some fun new grilling tools.
Lime-Miso Marinated Grilled Asparagus
In a shallow dish, combine 2 Tbsp toasted sesame oil, 1 tsp grated peeled ginger ,½tsp white miso paste (available at Whole Foods and other groceries), 1 garlic clove, grated lemon zest, juice of 1 lime and salt and freshly ground black pepper to taste. Add a 1-lb bunch of thick asparagus, trimmed. Toss to coat; let stand 20 minutes at room temperature. Preheat grill to medium-high. Thread asparagus evenly on 4 double-pronged skewers, leaving space in between to allow air to circulate. Grill 3–5 minutes, turning once, or until asparagus are tender and charred in spots. Sprinkle with flake sea salt and serve with extra marinade, if desired. Serves 4. | MAY 20, 2018
Cedar-Wrapped Grilled Shrimp
Fill a small baking dish with cold water. Add 4 cedar grill wraps and 4 (8-inch) pieces
kitchen twine; soak 30 minutes. Preheat grill to medium-high. In a medium bowl, toss 20 large
shrimp, peeled and deveined, tails on, with 1½ Tbsp
olive oil ,2tsp finely chopped fresh oregano, 2 garlic cloves, grated, and salt and freshly ground black
pepper to taste. Place 5 shrimp down center of each soaked wrap, arranging with the grain. Squeeze ½ lemon evenly over shrimp. Sprinkle with ½ tsp red pepper flakes, if desired. Fold up edges of wraps to overlap; tie with soaked twine. Grill 2–3 minutes on each side or until shrimp are opaque. Cut remaining lemon half into wedges; serve with shrimp. Serves 4.
Smoky Grilled Vegetables With Cilantro-Mint Drizzle
Use a 2-pound mix of bell peppers, summer squash, eggplant, red onion and mushrooms; cut the vegetables that take longer to cook into smaller pieces. Cut or slice vegetables and place in a large bowl. Add 2 Tbsp extra-virgin
olive oil, 1 Tbsp white wine vinegar ,2 garlic cloves, grated, and salt and freshly ground
black pepper to taste; toss to coat. Let stand 10 minutes. Preheat grill to high. To make the Cilantro-Mint Drizzle, combine 3 Tbsp oil, ¼ cup minced fresh mint, ¼ cup minced fresh
cilantro ,¼tsp red pepper flakes, salt to taste and juice of 1 lemon in a small bowl. Transfer vegetables to grill basket, spreading in an even layer. Grill 12–15 minutes or until very tender and charred in spots, tossing occasionally. Transfer to a platter. Serve with drizzle. Serves 4–6.