Summer is waning and the days are shorter but sweeter. Even the sunset seems longer and lazier.  It’s still warm enough to fire up the grill for some turkey burgers, but it’s not quite time to bring out the pumpkin spices or the mugs for hot tea.  Leisurely evening walks on the beach or through a local park are part of what I enjoy most this time of year.  Fall crops are just starting to come in (artichokes are back!), but there’s still plenty of warm weather produce (honeydew melons!) in the markets too.  This is a wonderful time of year to get creative in the kitchen.

With the last of summer’s bounty of squashes, melons, and corn we can take advantage of dinner meals that combine both summer and autumn vegetables.  Cantaloupe and honeydew are still plentiful, but pears are coming in too. I like chopped melons and pears combined as a fruit salad, drizzled with some honey and sprinkled with a dash of dried coriander. Chopped fresh basil adds a flavorful spark to top off grilled fish or steamed & buttered baby carrots. There are so many options, it’s the best time to expand your flavor horizons and try new things.

Here’s  a lovely, light summer entree perfect for the Indian Summer nights! Shrimp is available in abundance. Combine with fresh herbs and enjoy!

Rosemary Grilled Shrimp – serves 2

  • 1/4 cup garlic cloves, finely chopped
  • 1  teaspoon kosher salt (coarse)
  • 2  tablespoons rosemary sprigs, chopped finely before measuring
  • 3  tablespoons olive oil (plus more for  brushing shrimp)
  • 18  whole jumbo shrimp, shelled and deveined
  • 4  12-inch skewers, preferably metal (soaked for 10 min if using wooden)

In a medium bowl stir mash together the chopped garlic and the salt. Add the chopped rosemary and 3 tablespoons of olive oil. Add shrimp and toss.  Cover and refrigerate at least 4 hours (preferably overnight).

To grill, thread 4 shrimp on each skewer and brush with additional oil. Grill shrimp on an oiled rack over glowing coals about 3 to 4 minutes, just until pink and cooked through.