End the Summer With My Favorite Grilling Recipes

When I fire up the grill, I try to select dishes that highlight the freshest available ingredients,
especially at the height of the summer growing season. Even if you're a novice when it comes to cooking over the coals, these simple yet delicious recipes will help you earn that coveted Grill Master apron. Grab your spatula and let's get to it.

Easy Lemon Shrimp

First, I like to whet my appetite with this simple starter that lets the delicate flavor of fresh-caught shrimp shine through. If you're serving a crowd, start with a pound of shrimp and keep the shells on.

Heat your grill to medium-high and lightly spray the grates with canola oil. While the
temperature of your coals climbs, mix 1 T of the canola oil with two minced garlic cloves, 1 T
fresh-squeezed lemon juice, 1 1/2 tsp. Old Bay seasoning and 3/4 tsp. salt in a medium bowl,
then throw in the shrimp and toss to coat.

Next, place the shrimp on the grill along with a few lemon halves. Keep an eye on the shells; you want them to achieve a warm golden-brown color. Don't go anywhere, though, since the
crustaceans will take just 1 to 2 minutes to cook through to a plump, juicy texture. Serve with
more lemons and your dipping sauce of choice.

Chipotle Flat Iron Steak

The flat iron steak is a natural choice for the grill because it cooks so quickly and has a uniform rectangular shape that makes it easy to work with. Choose a steak that weighs about 1 1/2 lbs.

Then, slice it almost in half so that it opens like a book, a technique called "butterflying" the steak. While your meat comes to room temperature, mix up a marinade with 1/4 cup orange juice, a can of chipotles in adobo sauce plus 1 T reserved adobo, a smashed clove of garlic and 1 T olive oil. Pour the marinade over the steak and let it stand for about 10 minutes.

In the meantime, crank up the grill to medium-high. Lift the steak out of the marinade and cook for about 6 minutes on each side. Then, let the meat rest for about five minutes before slicing against the grain. I love serving this flat iron steak with warm corn tortillas, salsa, guacamole and any other fixings I happen to have in the house.

Charred Corn on the Cob

This summer side dish puts a tasty spin on a cookout classic, especially when fresh corn is in
season. Start with eight large ears of corn. Keeping the husks on, put them in your biggest
stockpot and cover with cold water. Soak for 30 minutes, ideally while you're whipping up the
Easy Lemon Shrimp.

Turn your grill down to medium heat. Drain the corn cobs and peel back the husks, then tie them at the bottom with kitchen twine. Grill under the kernels are nice and tender, about 25 to 30 minutes depending on the size of the ears. Enjoy the traditional way with melted butter or add some lime zest and cilantro for a Mexican-inspired feast.

If this is your first time out, try these simple suggestions to improve your chance of success.
Preheat the grill with the lid closed for at least 10 minutes to keep your food from sticking to the grates (the canola oil also helps with that). A timer and thermometer will become your best friends if you're not sure how to tell when your food is done.

Most of all, have fun with the process. Few things relax me more than spending a warm summer evening in the backyard preparing a meal for my family and friends.