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.


Shrimp are not only anti-inflammatory, but they are high in vitamin D!

  • 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
    [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


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.