2 recipes that are perfect for patio season
Grilled Shrimp Skewers with Mango Sauce with Cucumber and Feta Salad are perfect additions to your next al fresco meal.
Spring! You’re here at last. Finally, we can dig in the dirt, open the windows and have dinner on the patio.
Taking advantage of the warmer weather and moving our meals outdoors is one of the great pleasures of the season. This simple change of scenery makes everything a little lighter and a bit more fun.
Don’t let your vision of al fresco perfection stop you from enjoying outdoor meals. You don’t have to have a perfectly manicured lawn and twinkling lights hung from the tree branches to enjoy the fresh air. Do it even if you don’t have patio furniture. Do it even if it’s as simple as sitting on the front porch step with a bottle of wine and a plate of cheese and bread.
Some foods lend themselves to outdoor dining much better than others. Eating spaghetti and meatballs in an Adirondack chair? I’ll pass. Instead, think about grilled foods, fresh dishes and plates that are as good at room temperature as piping hot. Marinated and grilled salmon, bacon-wrapped and grilled scallops, spinach salad, turkey burger sliders — these all get a thumbs-up for outdoor dining.
Skewers are great for eating outdoors. The fewer utensils, the better.
Grilled Shrimp Skewers with Mango Sauce
2 pounds large shrimp
2 teaspoons chili powder
½ teaspoon kosher salt
1 tablespoon olive oil
Peel and devein shrimp.
In a bowl, toss shrimp with chili powder, salt and olive oil.
Place shrimp on skewers. Grill shrimp over high heat for about five minutes, turning once. Serve warm with mango sauce.
1 ripe mango
2 tablespoons olive oil
1 tablespoon lime juice
2 cloves garlic, minced
1 tablespoon brown sugar
1 tablespoon fish sauce
Chop mango. Place mango and remaining ingredients in food processor. Mix until smooth. Add kosher salt if needed.
Cucumber and Feta Salad
1 cucumber, roughly chopped
2 cups cherry tomatoes
1 bell pepper, chopped
Salt and fresh ground pepper
4 ounces feta cheese, crumbled
2 tablespoons white wine vinegar
1 teaspoon honey
8 basil leaves
4 tablespoons extra-virgin olive oil
In a large shallow bowl, combine salad ingredients.
In a bowl, whisk together dressing ingredients. Pour over salad, tossing to combine.