It’s that wonderful time of year when all the vegetables are coming ripe in the garden. You can find me canning or grilling; also, feeding the vegetable hound. In case you forgot about grilling inside here is a quick reminder or try the same ingredients outside.
Grilled Yellow Squash, Okra, New Potatoes and Shrimp
Extra Virgin Olive Oil
Stick of Butter Melted
Fresh Dill, Rosemary, Thyme
Cut potatoes in 1/4 inch slices or wedges whichever you prefer. Boil in water, but not until done, just soften the potatoes, drain. Melt a stick of butter along with olive oil and drizzle over potatoes. Toss in your fresh herbs or use whatever dry seasoning you prefer. Now, grill inside on the stove or outside on the barbey. Brown on each side.
For the shrimp: Make sure you butterfly the shrimp. In other words, cut a little deeper slice along the top part or vein area. I always buy deveined shrimp. This increases the flavor to me and makes for a better looking shrimp. I added some spicy peppers and fresh pressed garlic to the same ingredients for vegetables.
Grilling on the gas cook top with a Caphalon Grill Pan looks like this: