By Ann Martin
Enjoy some delicious appetizers without being stuck in the kitchen! With the summer weather quickly approaching, those that have barbecue grills are rejoicing at the fact that they can cook outdoors without heating up the house. There are many foods that are just perfect to cook on the grill. But instead of main meals, such as burgers and ribs, why not enjoy a meal of just grilled appetizers. Everyone enjoys eating appetizers as you get a little sampling of an assortment of foods. Why not let your grill do the work for you, while you enjoy spending time with family and friends. Here are some easy and delicious grilled appetizer recipes to enjoy this season.
Marinated Grilled Shrimp
- 3 cloves garlic, minced
- 1/3 cup olive oil
- 1/4 cup tomato sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 pounds fresh shrimp, peeled and deveined
- In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
- Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
- Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
Grilled Pepper Salad
- 4 bell peppers, (mixed colors), halved, seeded and stemmed
- 1/4 cup halved and pitted oil-cured black olives
- 1/4 cup rinsed and chopped oil-packed sun-dried tomatoes
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/8 teaspoon salt
- Grill peppers on medium-high, turning once, until soft and charred in spots, about 5 minutes per side.
- When cool enough to handle, chop the peppers; toss with olives, sun-dried tomatoes, oil, vinegar and salt in a large bowl.
Grilled Prosciutto Wrapped Figs with Blue Cheese and Pecans
- 12 fresh black Mission figs, stems removed
- 2 ounces blue cheese, cut into 12 equal pieces
- 6 pecan halves, broken in half lengthwise
- 6 thin slices proscuitto, 2 to 3 ounces, cut in half lengthwise
- Olive oil, for brushing
- Honey, for serving
- Place 12 skewers (4 inches each) in water to soak for at least 10 minutes. Heat a grill pan over medium-high heat.
- Slice the figs through the center vertically without cutting all the way through. Carefully open each fig, and place a slice of cheese and a pecan piece inside each. Gently squeeze figs to enclose the cheese. Wrap figs horizontally with a strip of proscuitto and skewer to secure. Brush the figs with oil and place on the grill. Cook, just until grill marks begin to appear, about 1 1/2 minutes. Turn and repeat with opposite side.
- Transfer to a serving platter, and lightly drizzle with honey. Serve warm or at room temperature.
Garlic – Mustard Grilled Beef Skewers
Ingredients for Garlic – Mustard Glaze:
- 4 cloves garlic, finely chopped
- 1/4 cup grainy mustard
- 2 tablespoon Dijon mustard
- 2 teaspoons Spanish paprika
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 (2-pound) beef tenderloin, halved and cut into 1-inch slices
- 6-inch wooden skewers, soaked in cold water for 30 minutes
- Garlic-Mustard Glaze, recipe follows
- Heat grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lies flat. Brush the meat liberally on both sides with the Garlic-Mustard Glaze. Grill the meat for 2 to 3 minutes per side until golden brown and cooked to medium-rare doneness, brushing with the remaining glaze while grilling. Remove from grill and serve.
Ann Martin is a contributing writer for Dinnerware Center, which carries a large assortment of dinnerware, tableware and flatware sets, such as the Oneida Mooncrest and Oneida Flight. Ann writes for other travel and cooking websites. When Ann is not writing, she enjoys spending time reading and spending time with her family.
Photo courtesy: tome213
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