Grilled Shrimp
Adapted from From the Earth to the Table
Serves 4-6

I tripled this recipe and then my husband went out and bought another two pounds.  There was not a single shrimp left.  I bought one of those grill pans so we could grill many of them at a time, but you could just use skewers.  I used peeled de-veined shrimp for obvious reasons, but Ash says you can grill them with the shell on.

1 pound extra-large shrimp (16 to 20 per pound)
1/4 cup olive oil
2 tsp. minced or pressed garlic
1 tbsp. minced green onion, both white and green parts
1 tsp. finely chopped fresh oregano, or 1/2 tsp. dried
1/2 tsp. kosher salt
1/2 tsp. red pepper flakes
3 tbsp. dry white wine

Whisk together the olive oil, garlic, green onion, oregano, salt, pepper flakes, and wine and marinate the shrimp for a maximum of 2 hours, covered, in the refrigerator.

Grill or broil the shrimp quickly, about 1 to 2 minutes per side, until they just turn pink.  Be careful not to overcook.  Shrimp should remain slightly transparent int he middle.

Melon-Pineapple Salsa
Makes 2 cups

1 cup diced melon
1 cup diced fresh melon
1/2 tsp. seeded and minced serrano chile
1 tbsp. finely diced sweet red onion
1 tbsp. olive oil
2 tbsp. fresh lime or lemon juice
2 tsp. honey
2 tsp. chopped fresh cilantro
Kosher salt and freshly ground black pepper

In a medium bowl, carefully stir together the melon, pineapple, chile, and red onion.  In a small bowl, whisk together the olive oil, lime juice, and honey and pour over the fruit mixture.  Gently stir in the chopped cilantro.  Season to taste with salt and pepper.

Red Pepper Aioli
Makes about 1 1/2 cups

This recipe seemed to make a lot more aioli than we needed for the shrimp but it’s great as a dip for vegetables and for roasted potatoes.  It is also delicious as a sandwich spread.

2 large egg yolks
1 tbsp. chopped garlic
2 roasted, peeled, and chopped red peppers (DT: I used them from a jar.)
2 tbsp. Dijon mustard
2/3 cup olive oil
Fresh lemon juice
Kosher salt and freshly ground black pepper
Drops of hot sauce

Add the egg yolks, garlic, bell peppers, and mustard to a blender or food processor.  With the motor running, slowly add the olive oil to form an emulsion.  The mixture should be thick but not stiff.  Season to taste with lemon, salt, pepper, and hot sauce.  Store, covered, in the refrigerator for up to 3 days.