Light, easy foods cooked on the grill are one of the best parts of summer. This month, we’ve included foods that are not only grilled, but are combination of benefits – anti-inflammatory, high in vitamin D, and high in calcium! Note: when using bamboo skewers, be sure to soak them in water for 30 minutes so they don’t burn on the grill.
Cajun Shrimp
Shrimp are not only anti-inflammatory, but they are high in vitamin D! For the easiest preparation, look for large, fresh, shelled and de-veined shrimp. If using frozen shrimp, still look for large, shelled and de-veined – and then just float in a bowl of water to quick-defrost.
- ¼ cup olive oil
- 1 teaspoon cider vinegar
- 1 teaspoon Tabasco®
- 1 teaspoon Worcestershire sauce
- Juice of large orange
- Juice of large lemon
- 1/3 cup Dijon mustard
- 4 cloves garlic, diced
- 3 heaping tablespoons dry jerk seasoning
- ½ teaspoon fresh black pepper
- ½ teaspoon cayenne pepper
- 1 pound shrimp
Whisk together all ingredients except shrimp in a shallow bowl. Place shrimp in the bowl, and marinate in the refrigerator for at least 10 but no more than 30 minutes. Thread shrimp onto skewers, or create a foil “pan” to be placed on the grill. Cook shrimp for approximately 2 minutes per side – shrimp will be pink and will curl. Take care not to overcook.
Honey-Citrus Shrimp
If Cajun seasoning is too much for you, try this slightly sweet, slightly tangy shrimp instead.
- Juice of 2 or 3 limes (to equal approximately 1 cup)
- 1/3 cup honey
- 3 cloves garlic, diced
- Salt and pepper to taste
- 1 pound shrimp
Whisk together all ingredients except shrimp in a shallow bowl. Place shrimp in the bowl, and marinate in the refrigerator for at least 10 but no more than 20 minutes. Thread shrimp onto skewers, or create a foil “pan” to be placed on the grill. Cook shrimp for approximately 2 minutes per side – shrimp will be pink and will curl. Take care not to overcook.
Grilled Fruit
While you already have the grill going, try some fruit on the barbeque! Fruit kebabs are fun, easy, very pretty and good for you! Eat these plain, top with a little light whipped cream, or pair them with this light chocolate raspberry sauce. Look for fruit that is ripe, yet still slightly firm – it will hold up better on the grill.
- ½ fresh pineapple, cubed
- 3 or 4 nectarines, pitted and cubed
- 3 or 4 black or red plums, pitted and cubed
- 3 or 4 peaches, pitted and cubed
- 3 or 4 pears, cubed
- 3 or 4 apricots, pitted and cubed
- 12 to 15 fresh strawberries, stemmed
- 2 or 3 large oranges, segmented
Alternating different fruits, thread cubes onto skewers. Baste very lightly with melted butter, or spray fruit with non-stick cooking spray. On a medium-heat grill, place the skewers with a little space in between each one. Turn fruit as it’s cooking, about 10 minutes or until there are visible grill marks on the fruit.
Raspberry Sauce
- 1 ½ teaspoons cornstarch
- 2 tablespoons unsweetened cocoa powder
- 1/3 cup sugar
- ¼ cup water
- 3 tablespoons seedless raspberry jam
In a medium saucepan with the heat off, whisk together cornstarch, cocoa powder and sugar. Gradually whisk in water and jam. Turn on medium heat. Bring sauce to a simmer, whisking constantly. Remove from heat and let cool slightly before serving. Back to Arizona Pain Monthly
