Light up your grill and your taste buds with these flavorful recipes.
Grilling is part of what makes the warm season festive. The scent, the company and the outdoors all make this method of cooking food feel celebratory, even on an ordinary day. I love even the most minimally adorned vegetables or simplest burger cooked to perfection on the grill, but here are three recipes that always prompt compliments from my guests.
Grilled shrimp tacos
A festive summer meal of sweet shrimp with a tangy, fresh salsa. This recipe is quick-and-easy, requiring only 30 minutes of hands-on prep before it can be served.
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Serves 4 (2 tacos each)
- 1 avocado, pitted, peeled, and diced
- 1 can (10 ounces each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
- 1/4 cup chopped red onion
- 1/2 cup frozen, whole-kernel corn, thawed
- 1 pound deveined, large shrimp (31/40) with tail, thawed if frozen
- 1/2 teaspoon chili powder
- 8 6-inch white corn tortillas
- PAM® Grilling Spray
- 1/4 teaspoon salt
- 1 tablespoon Pure Wesson® Canola Oil
- Spray the grate with grilling spray before preheating the grill to medium. In a medium-sized bowl, stir together the avocado, Ro*Tel®, onion, corn and 1/4 teaspoon salt.
- Remove the tails from the shrimp.
- In a large bowl, toss the shrimp with the oil and chili powder. Thread the shrimp onto metal skewers and grill until pink, about 3 minutes on each side.
- Divide the shrimp and salsa evenly among the tortillas and garnish with cilantro, if desired.
You can use wooden skewers in place of metal skewers, just be sure to soak the wooden skewers in water for at least 30 minutes before using.
Grilled French toast
Crispy on the outside with a soft, custardy interior — just like its pan-fried counterpart but with a slightly smoky twist.
- 8 eggs
- 2/3 cup milk
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon ground cinnamon
- 1 tablespoon Grand Marnier (optional)
- 1 loaf day-old French bread, cut into 3/4-inch slices
- Maple syrup, for serving
- Preheat the grill to medium-high. In a large bowl, whisk together the eggs, milk, nutmeg, cinnamon and Grand Marnier. Soak the bread slices in the egg mixture (as many as will fit in a single layer at a time) for about 30 seconds on each side, moving the soaked slices to another bowl or plate.
- Place the bread on the grill in a single layer and grill until browned and crispy, 5–7 minutes on each side. Serve hot with maple syrup.
The crispiest way to make potatoes! Chives pair beautifully but feel free to use your favorite herb.
- 4 medium russet potatoes, scrubbed
- 3 tablespoons olive oil, divided use
- 1 teaspoon salt
- 1/4 cup roughly chopped fresh chives
- 1 garlic clove, finely chopped
- Preheat the grill to high. Cut the potatoes lengthwise into 1/4-inch thick slices. In a large bowl, toss the potato slices with 2 tablespoons olive oil and the salt.
- Place the potato slices in a single layer on the grill. Grill until golden and crispy, about 15 minutes, flipping halfway through.
- Return the potatoes to the large bowl. Sprinkle with the chives and garlic and drizzle with the remaining tablespoon of olive oil. Gently toss to combine and serve immediately.