If you’re tired of the same old Memorial Day menu, try spicing it up with skewered foods and sauces. Cookbook author and New York Times food columnist Mark Bittman shares some combinations that are sure to please everyone at your cookout this weekend or at any of your summer grilling festivities. He demonstrates his recipes on “Today.” Check them out below.
GRILLED SHRIMP ON ROSEMARY SKEWERSMark Bittman
Makes four servings
1. Start a charcoal or gas grill or preheat the broiler; the fire should be moderately hot and the rack about four inches from the heat source. Strip the leaves from all but the top three inches of each of the rosemary branches. Reserve the leaves and mince about one tablespoon of them.
2. Combine the minced rosemary, olive oil, and garlic on a large platter. Peel the shrimp and devein them if you like. Sprinkle them with salt and pepper and toss them on the platter with the olive oil mixture. Juice the lemon and sprinkle the juice over the shrimp.
3. When you’re ready to grill, skewer the shrimp on the rosemary branches. Grill the shrimp about two minutes per side, and serve with a little of the marinade spooned over them and a sprinkling of parsley.
Time: 30 minutes
9123693604813254860499rosemary44 branches rosemary, each about a foot long (or use wooden skewers)extra-virgin olive oil0.5cup1/2 cup extra-virgin olive oilgarlic1teaspoon1 teaspoon minced garliclemon11 lemonshrimp1.5pound1 1/2 pounds shrimpSalt and freshly ground black pepper Salt and freshly ground black pepper to tastezucchini1pound4 small zucchini, about 1 pound totalChopped parsleyChopped parsley for garnish
Recipes provided by Mark Bittman, New York Times food columnist and author of “The Minimalist Cook’s Dinner.” Copyright 2002. All rights reserved.