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2 tablespoons extra-virgin olive oil

¼ teaspoon kosher salt, or more to taste

¼ teaspoon coarsely ground black pepper

Oil for coating grill grate

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TIMING

Prep: 10 minutes

(plus 10 minutes for pesto)

Grill: About 8 minutes

GRILL TOOLS AND EQUIPMENT

• Four 15-inch metal skewers, preferably flat or square

• Long-handled tongs or grill mitts

• Long-handled basting brush

BASIL PESTO

Makes ¾ cup (about 12 servings)

4-ounce bunch fresh basil, stems removed

4 cloves garlic, coarsely chopped

2 tablespoons toasted pine nuts

½ cup extra-virgin olive oil

1/3 cup freshly grated imported Parmesan cheese

Kosher salt and ground black pepper to taste

Chop the basil and garlic finely in a food processor. Add the pine nuts, olive oil, Parmesan, salt, and pepper and process in pulses until well blended. Use immediately or store in the refrigerator for up to 1 week.

Photo: Szechwan Shrimp with Grilled Mango Chutney

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DIRECTIONS

1. Heat the grill as directed.

2. Slit the shrimp along their backs, to open up the center crevice slightly. Fill the opening in each shrimp with about

½ teaspoon pesto.

3. Arrange 3 shrimp on each skewer, alternating them with 4 grape tomatoes.

4. Mix the olive oil, salt, and peper with the remaining 1 tablespoon pesto in a small bowl. Brush the shrimp and tomatoes with some of this mixture.

5. Brush the grill grate and coat it with oil. Put the prepared skewers on the grill, cover, and cook for 8 minutes, turning and basting with some of the pesto oil every 2 minutes. Baste with any remaining oil mixture and serve.

Garlic-Buttermilk Shrimp with Artichoke Relish

In this recipe the Garlic-Buttermilk Marinade from Chapter 11 multitasks masterfully. It is the perfect marinade for shrimp because the protein and small amount of fat it contains help to protect the shrimp’s delicate flesh from dehydrating as it takes on flavor. It also doubles as the sauce for an effortless, delicious, and sophisticated artichoke relish, spiked with a hefty dose of garlic and a pinch of crushed red pepper.

TIMING

Prep: 10 minutes

(plus 5 minutes for marinade)

Marinate: 20 minutes Grill:

3 to 4 minutes

GRILL TOOLS AND EQUIPMENT

• Clean grill screen

• Long-handled tongs

STREAMLINING

Replace the canned artichoke hearts, garlic, and olive oil with a small jar of marinated artichokes and a small amount of the marinade from the jar.

THE GRILL

Gas:

Direct heat, medium-high (425° to 450°F)

Clean, oiled grate

Charcoal:

Direct heat, light ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, light ash

12-by-12-inch bed, 3 to 4 inches deep

Clean, oiled grate set 2 inches above the fire

INGREDIENTS (MAKES 4 SERVINGS)

1 pound extra-large (26–30 count) shrimp, shelled and cleaned

1 cup Garlic-Buttermilk Marinade (page 350)

Oil for coating grill screen

5 canned artichoke hearts (about half of a 14-ounce can), finely chopped

2 cloves garlic, minced

1 tablespoon extra-virgin olive oil

Pinch of crushed red pepper flakes

¼ teaspoon kosher salt, or more to taste

¼ teaspoon ground black pepper

DIRECTIONS

1. Toss the shrimp with ½ cup of the buttermilk marinade. Cover and refrigerate for 20 minutes.

2. Heat the grill as directed. Put the grill screen on the grill and coat it with oil.

3. Combine the remaining ½ cup buttermilk marinade, chopped artichokes, garlic, olive oil, red pepper flakes, salt, and black pepper in a small serving bowl; set aside.

4. Remove the shrimp from the marinade. Put them on the oiled screen, cover, and cook until firm and slightly browned, 3 to 4 minutes, turning halfway through.

5. Serve with the artichoke relish.

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TIMING

Prep: 10 minutes

Marinate: 30 minutes

Grill: 6 to 8 minutes

GRILL TOOLS AND EQUIPMENT

• Clean grill screen

• Long-handled tongs

Grilled Garlic Scampi

This scampi recipe is one of the best we know. It takes a little bit of time to marinate, but once that is done it cooks in minutes. You start by marinating