Archive Make Dinner on the Grill! By SUSAN NASH GILPIN Published on July 6, 2011 12:00 PM Share Tweet Pin Email Trending Videos The Menu SPICY GINGERED SHRIMP HERB-MARINATED FLANK STEAK LEMON ASPARAGUS CORN WITH PARMESAN BUTTER QUICK ‘N’ EASY BANANAS FOSTER SPICY GINGERED SHRIMP Makes: 6 appetizer servings Hands-on time: 30 min. Total time: 1 hr. 6 (8-in.) wooden skewers 18 unpeeled, large fresh shrimp ¼ cup rice vinegar ¼ cup frozen orange juice concentrate, thawed ¼ cup diced onion 1 tbsp. grated fresh ginger ½ tsp. dried crushed red pepper Vegetable cooking spray 1. Soak skewers in water 30 minutes. Peel and devein shrimp, leaving tails on; place in a dish. 2. Process vinegar and remaining ingredients in a food processor until smooth; pour over shrimp. Cover and chill 30 minutes. 3. Preheat grill to 400 to 450 (high) heat. Skewer shrimp; reserve marinade. Coat shrimp with cooking spray. Grill, covered, 2 minutes on each side, basting with reserved marinade. Serve immediately. LEMON ASPARAGUS Makes: 6 servings Hands-on time: 15 min. Total time: 20 min. 3 tbsp. fresh lemon juice 1 tbsp. olive oil 1 tsp. lemon zest ¼ tsp. ground pepper 2 lbs. fresh asparagus Vegetable cooking spray ¼ tsp. kosher salt 1. Preheat grill to 350 to 400 (medium high) heat. Whisk first 4 ingredients together; set aside. 2. Trim asparagus; place in a pan. Coat with cooking spray; sprinkle with salt. Toss gently. Grill, covered, 2 minutes on each side or until crisp-tender. Drizzle with juice mixture before serving. CORN WITH PARMESAN BUTTER Makes: 6 servings Hands-on time: 40 min. Total time: 1 hr. 5 min. 6 ears fresh corn ½ cup butter, softened ½ cup grated Parmesan cheese 1 clove garlic, minced ¼ tsp. kosher salt ¼ tsp. freshly ground pepper 1. Pull back corn husks; discard silks. Pull husks over corn. Soak corn in water 30 minutes; drain. 2. Stir together butter and remaining ingredients. 3. Preheat grill to 300 to 350 (medium) heat. Grill corn 20 to 25 minutes, uncovered, or until tender, turning often. Remove husks. Serve with butter mixture. HERB-MARINATED FLANK STEAK Makes: 6 servings Hands-on time: 30 min. Total time: 2 hrs. 10 min. ½ small sweet onion, minced 3 cloves garlic, minced ¼ cup olive oil 2 tbsp. chopped fresh basil 1 tbsp. each chopped fresh thyme and rosemary 1 tsp. kosher salt ½ tsp. freshly ground pepper 1¾ lbs. flank steak 1 lemon, halved Garnish: chopped fresh basil 1. Combine first 8 ingredients in an 11×7-in. baking dish. Add steak, turning to coat; cover and chill 1½ hours. Remove from marinade; discard marinade. 2. Preheat grill to 400 to 450 (high) heat. Grill steak, covered, 6 minutes per side or to desired doneness. Take off grill; squeeze lemon juice over steak. Rest 15 minutes. Cover to keep warm. Slice thinly across grain. Garnish. QUICK ‘N’ EASY BANANAS FOSTER Makes: 6 servings Hands-on time: 20 min. Total time: 20 min. 6 unpeeled ripe bananas ¾ cup light brown sugar 3 tbsp. butter, melted 6 tbsp. dark rum Ice cream 1. Preheat grill to 300 to 350 (medium) heat. 2. Place bananas on grill. Cover and cook 4 minutes. 3. Combine brown sugar and butter in small saucepan; place saucepan on grill. Turn bananas, cover and cook 4 minutes. 4. Remove pan from grill; whisk in rum. Remove bananas from grill; remove one section of lengthwise peel from each banana. 5. Arrange bananas in bowls. Top with ice cream and brown sugar sauce. Serve immediately.