I never met a male who didn't like the smoky goodness that grilling imparts to food, so this Father's Day, I will move my kitchen outdoors to prepare a meal for my husband - a father of many years and now a grandfather. In fact, I will cook more than one dish over hot coals.
My spouse loves steaks, so he won't be disappointed when he bites into a juicy, spice-rubbed porterhouse that is charred on the outside and rosy pink inside. I'm also going to grill ears of corn wrapped in their husks. A tomato and green bean salad will complete the main course offerings. What will be a surprise, however, will be the Grilled Shrimp with Cumin Mayo that I intend to serve as an appetizer.
Shrimp also happens to rank at the top of my husband's all-time favorites list, especially when cooked on the grill. In this delectable and easy version, extra large shrimp are marinated in lime juice and olive oil along with garlic and red pepper flakes. Then they are skewered and set atop the barbecue where they cook quite quickly. The cumin mayo, adapted from a recipe in my Big Book of Backyard Cooking (Chronicle, 2004), is prepared with commercially made mayonnaise, fresh lime juice, toasted cumin and cilantro. It makes a vibrant dipping sauce for the shellfish and takes only a few minutes to assemble.
