10 Tasty Reasons to Start Grilling
Grilled Shrimp with Sangrita
Sangrita is a tangy tomato-based mixture that is normally used as a cocktail mixer. However, in this assortment of flavors it pairs perfectly with sweet grilled shrimp for a stunning presentation and satisfying starter.
Grill Tip: Using wooden skewers when grilling will infuse an earthy, smoky flavor in shrimp. Make sure to soak the skewers at least 30 minutes before beginning.
- Recipe: Grilled Shrimp with Sangrita
Halibut Sandwiches with Grilled Puttanesca Salsa
Piled high on top of warm, crusty bread sits light flaky halibut, salty kalamata olives and earthy heirloom tomatoes. These open-faced seafood sandwiches make for one satisfying dinner.
Grill Tip: Clean your grill thoroughly before cooking a piece of fish. This will prevent sticking.
If you’re any type of seafood lover then you must know oysters are jewels of the water. Each shell unique and once you pry your way into one a sweet, tantalizing mussel is waiting to be devoured. Serve this recipe with Spicy Grilled Corn and a crisp side salad for a quick summer evening fare for many. Watch how-to shuck an oyster.
Grill Tip: Grilling oysters is a very quick process so have your sauces and platters ready to go before you start. As soon as the juices bubble they’re finished.
- Recipe: Grilled Oysters
Key Lime Grilled Shrimp
The cool citrus cream sauce gives the sweet grilled shrimp an instant flavor punch while the Pecan-spiked Rice harmonizes with a nutty nuance.
Grill Tip: Keep a close eye on your shrimp when it’s on the grill. As soon as they turn opaque take them off and serve immediately.
- Recipe: Key Lime Grilled Shrimp
Grilled Vegetable Salad with Goat Cheese
There’s just something about simple ingredients during the summer that sets a relaxed tone at any outdoor gathering. Colorful, fresh produce and creamy goat cheese come together in an impressive side dish.
Grill Tip: When turning an onion on the grill, hold the layers closest to the center with tongs.
Ahi Tuna is a light, refreshing cut of fish and when paired with the bold olive topping, it’s sure to be an instant summer hit.
Grill Tip: Be patient. After you’ve put your piece of fish on the grill wait until the fish releases by itself to flip, this will avoid messy tearing.
- Recipe: Tuna Tapenade
Vietnamese-style Prawns and Hearts of Palm with Green Tea-Noodle Salad
The texture of soft green tea soba noodles, crunchy vegetables and delicate shrimp is Paramount in this dish.
Grill Tip: To devein the shrimp before grilling use a sharp knife to make a shallow slit on the back and lift the black vein out.
Lobster Seviche with Grilled Fennel
In eight minutes you can have a vibrant and refreshing appetizer for a lively gathering or a quick and light weeknight meal.
Grill Tip: Prep the lobster and produce before guests arrive. Then all you need to do is get the fennel on the grill for 3 minutes, mix, and serve.
Spinach and Scallop Salad
Caramelized onions, juicy grilled sea scallops and toasted pine nuts lay on top a bed of crisp green spinach for a warm-cool combination that is pleasing to any palette.
Grill Tip: If you’re working with fresh scallops remove any tough side mussels before grilling.
- Recipe: Spinach and Scallop Salad
Grilled Banana S'mores
Round out any outdoor party with this sweet gooey dessert. Substituting bananas for marshmallows is a new twist on a classic favorite.
Grill Tip: Keep the skin on the banana or peel and skewer to hold the fruit together on the grill.
- Recipe: Grilled Banana S'mores