CHRISTINE FLYNN WANTS YOU TO COOK OUTSIDE

As soon as the weather warms, I fire up the grill. There’s something about cooking and eating outdoors that makes everything taste better.

- Christine Flynn

Maybe it’s the kiss of the live fire, maybe it’s the fresh summer produce, maybe it's not having to worry about vacuuming under the table after the kids are done eating. Whatever it is, I'm a grill girlie through and through!

Whether you're an experienced backyard chef, or just getting acquainted with the thrill of the flame, here's a terrific menu to inspire you to grab your tongs.

Hot Honey and Lime Shrimp
PREP 15 MIN; TOTAL 1 HR 15 MIN

SERVES 4 The trick to these shrimp is to keep things super simple: a quick marinade, then a dip in hot honey sauce after they've come off the grill.

Marinade

¼ cup extra-virgin olive oil

1 tbsp tomato paste

1 tsp paprika

1 tsp kosher salt

1 garlic clove, smashed and thinly sliced

Pinch of red chili powder

454 g jumbo shrimp, peeled and deveined

Dressing

2 tbsp melted unsalted butter

2 tbsp hot honey

Zest and juice of 1 medium lime

Pinch of red chili powder

Garnish

2 tbsp minced chives

Lime wedges

1. Marinade: Whisk oil with tomato paste, paprika, salt, garlic and chili powder in a medium bowl. Add shrimp and toss well. Refrigerate for 1 hr.

2. Dressing: Whisk butter with honey, lime zest and juice, and chili powder in a large bowl. Set aside.

3. Preheat grill to mediumhigh. Oil grill.

4. Using tongs, arrange shrimp on grill. Discard marinade. Grill shrimp until they turn pink, 2 to 3 min per side. Transfer to bowl with dressing and toss.

5. Arrange shrimp and dressing on a platter. Garnish with chives and lime wedges. Serve immediately.

Grilled Peach, Fresh Corn and Feta Salad PREP 15 MIN; TOTAL 25 MIN