Grilled Shrimp with Vietnamese Vinaigrette - This seafood supper is so simple. Just mix the vinaigrette the night before and keep it refrigerated. All you need to do later is whisk in the grapeseed oil and add the shrimp before grilling.
Grilled Stone Fruit 4 peaches, plums or nectarines, halved and pitted 1 tablespoon EVOO Directions Brush fruit with EVOO. Grill until marks appear, 2 to 3 minutes per side. Dessert: Top with yogurt and granola. Side: Serve with swordfish.