Grilled Shrimp and Summer Squash

Quick Tips

Vary this recipe by using red bell peppers in place of the summer squash, or scallops instead of the shrimp. Chicken breasts would also be good with these seasonings. To save time, make the sauce 1 day ahead and refrigerate. Bring it to room temperature before using.

2 tsp. Dijon mustard

Grated zest of 1 lemon

2 Tbs. fresh lemon juic

1/3 cup extra-virgin olive oil, plus more for brushing

1 small serrano chili, seeded and minced

1 tsp. minced fresh marjoram

1 Tbs. minced fresh basil

Coarse kosher salt and freshly ground pepper, to taste

1 1/4 lb. colossal shrimp, peeled and deveined with tails intact

8 summer squash, cut lengthwise into 3 pieces each

Soak bamboo skewers in water to cover for 30 minutes. Prepare a medium-hot fire in a grill.

Put the mustard in a small bowl. Add the lemon zest and lemon juice and mix well. Gradually whisk in the 1/3 cup olive oil, then mix in the chili, marjoram and basil. Season the sauce with salt and pepper. Set aside.

Drain the skewers. Thread about 4 of the shrimp on a skewer and then thread a second skewer through the shrimp, parallel to the first, to prevent the shrimp from spinning around on the skewers. Repeat with the remaining shrimp. Place the squash and shrimp on a large baking sheet. Brush the shrimp and squash with olive oil, and season with salt and pepper.

Arrange the squash on the grill, cover the grill and cook, turning once, until tender and lightly charred, about 5 minutes per side. Transfer to a plate. Place the shrimp on the grill and cook, uncovered, turning once, until just cooked through, about 4 minutes per side. Remove the shrimp from the skewers and cut the squash crosswise.

Transfer the shrimp and squash to a bowl and toss with the lemon-herb sauce. Season with salt and pepper and serve immediately. Serves 4.