For the grill of it

Grilled Garlic Shrimp with a Fresh Heirloom Tomato Sauce Makes 6 servings

For the marinated shrimp:

1/2 cup extra-virgin olive oil 1/4 cup red wine vinegar 2 garlic cloves, minced 36 large shrimp, peeled and deveined 12 6-inch wooden skewers

For the tomato sauce:

3 pounds assorted large heirloom tomatoes 1 small sweet onion, minced 1 garlic clove, minced 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 1 tablespoon honey 1/4 cup fresh basil leaves, plus more for garnish Sea salt Freshly ground black pepper

To marinate the shrimp, combine the olive oil, red wine vinegar and garlic in a large bowl. Stir to combine. Add the shrimp and allow to sit, covered, for 1 hour. Stir occasionally. Prepare a medium fire in a charcoal or gas grill. Soak the skewers in water for at least 30 minutes to prevent them from burning. To make the tomato sauce, bring a medium pot of water to a boil. Place one or two tomatoes at a time into the boiling water. Watch them and, as you see the skin split, remove with a slotted spoon and place in a bowl of cool water. At this point, it will be very easy to slip off the skins. Cut the peeled tomatoes into a small dice. Put the cut tomatoes into a large bowl. Add the onion, garlic, salt, pepper, and honey. Stir gently to combine. Skewer the shrimp, 3 per skewer. Grill the skewered shrimp for 1 to 2 minutes on each side, until they are pink. Sprinkle lightly with sea salt and a couple grinds of fresh pepper. Just before serving, add the basil leaves to the tomato sauce. Taste and add more salt if necessary. Ladle the tomato sauce onto a serving platter and arrange the skewers on top of the sauce. Garnish with more basil leaves.

Elevate your GRILL GAME

Sure, burgers and hot dogs are a crowd pleaser, and a nice juicy steak is a thing of beauty when you get those char lines just right, but red meat isn’t the only thing that goes from good to great when it’s grilled.

Grilling chicken is an easy way to transform a staple protein into something even more delicious.

Many cultures have a version of the chicken kebab, and this type of grilling over an open flame brings out some big flavors. We’ve found a tasty recipe for spiedini from “Cooking Light: Dinner’s Ready.” The chicken spiedini, which means “little skewers” in Italian, is paired with a zesty salsa full

Elevate your GRILL GAME

of nuts, herbs and citrus – a perfect complement to the smoky grilled flavor.

Grilled seafood can also be a perfect light alternative to red meat, something many people prefer to avoid when the weather is especially warm. A recipe from Laurey Masterton’s “The Fresh Honey Cookbook” pairing grilled garlic shrimp with a fresh tomato sauce provides a less filling but delicious alternative to more traditional backyard barbecue fare.

Serve one of these recipes at your next barbecue and show your guests how versatile outdoor cooking can be.

Spiedini of Chicken and Zucchini with Almond Salsa Verde Makes 6 servings

Salsa:

1 cup chopped flat parsley 2 tablespoons chopped almonds, toasted 2 tablespoons chopped fresh chives 3 tablespoons capers, chopped 1/2 teaspoon grated lemon rind 3 tablespoons fresh lemon juice 1 tablespoon extra-virgin olive oil 1/2 teaspoon chopped fresh thyme 1/2 teaspoon chopped fresh oregano 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 1 garlic clove, minced

Spiedini:

1-1/2 pounds skinless, boneless chicken breast, cut into 1-inch pieces 6 small zucchini, cut into 1-inch slices (about 1-1/4 pounds) Cooking spray 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper

Soak 12 (10-inch) wooden skewers in water for 30 minutes to prevent burning. Bring the grill to medium-high heat To prepare the salsa, combine the first 12 ingredients; set aside. To prepare the spiedini, thread the chicken and zucchini alternately on each of the 12 skewers. Coat the spiedini with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place on a grill rack; grill 6 minutes or until done, turning once. Serve with salsa.

Tip: Prepare the salsa up to a day ahead, and assemble the skewers earlier in the day. Coat with the seasonings just before grilling.