Father’s Day Cooking with Ann Marie Orr 

Grilled shrimp with a spice twist

Marinade: 1 bunch cilantro, chopped coarsely-reserve some chopped for garnish 1 tablespoon (or less) of chili flakes 2 shallots, chopped 2 lemons zest 2 limes zest and juiced to 1/4 cup (juice more limes if necessary) 1 cup coconut milk 1/4 cup soy sauce 1/4 canola oil

24 jumbo shrimp, cleaned, deveined 8 skewers soaked in water Marinade

Puree all marinade ingredients in a blender. Reserve 2 tablespoons of marinade.

Place shrimp in marinade and refrigerate. After shrimp has marinated 2 to 3 hours, skewer shrimp—be careful not to touch eyes or face with marinade!-wash hands well after skewered. Grill for about 3 to 4 minutes on each side, making sure they are fully cooked.

Serve with a drizzle of the reserved marinade and cilantro, as garnish

Grilled veggies

To prepare veggies, slice the potatoes very thinly, no thicker than 1/8 inch. Use a mandoline or the 2 mm slicing blade on a food processor – or cut them slowly with a very sharp knife. Slice squash 1 inch thick and tomatoes inch.

3 tablespoons extra-virgin olive oil

2 tablespoons rice wine vinegar

2 teaspoons paprika

2 teaspoons chopped garlic

1/2 teaspoon sea salt-coarse

1 small sweet potato, peeled

1 medium yellow-fleshed potato, peeled

1 zuccinni, summer squash

3 roma tomatoes

1 medium red onion, halved and thinly sliced

Preheat grill to high.

Combine oil, vinegar, paprika, garlic and 1/4 teaspoon salt in a blender: process until creamy, scraping down the sides as needed. Place all veggies in a bowl. Add the remaining 1/4 teaspoon salt and sauce: toss well to coat.

To make a packet, lay two 24-inch sheets of foil on top of each other (the double layers will help protect the contents from burning): generously coat the top piece with cooking spray. Spread half the veggie mixture in the center of the foil in a thin layer. Bring the short ends of foil together, fold over and pinch to seal. Pinch the seams together along the sides to seal the packet. Make a second packet in the same fashion with the remaining potato mixture. You may need to make a third..

Place the packets on the hottest part of the grill. Cook for 25 minutes or until desired tenderness. When opening the packets, be careful of steam.