An outdoor summer seafood feast

Summer is the best time to eat outdoors, and when eating outside coincides with cooking outdoors, so much the better.

I like the larger shrimp for grilling, but any size is fine. I don’t peel them — I just thread them shells-on onto bamboo skewers and lay them on a hot grill for a few minutes per side.

An assortment of grilled vegetables complements the shrimp nicely. I chose red onions (grilled slowly) and tiny potatoes, briefly boiled, then set on the grill to char. Other options could include zucchini or asparagus.

Grilled shrimp skewers with roasted red pepper sauce

Ingredients for red pepper sauce:

• 2 large red bell peppers
• 3/4 cup whole toasted almonds
• 1 teaspoon pimentón
• 1/4 teaspoon ground cayenne
• 3 garlic cloves, minced
• Salt and pepper
• 1 cup extra-virgin olive oil
• Lemon wedges, for serving

Ingredients for skewers:

• 1 1/2 pounds small potatoes, unpeeled
• 3 medium red onions, unpeeled and quartered
• Salt
• 1 1/2-2 pounds fresh Gulf shrimp, or use frozen
• Extra-virgin olive oil

Directions:

Prepare a hot charcoal grill. Lay peppers on the grill and turn frequently, about 8 minutes. Set aside on a plate until cool. Cut peppers in half lengthwise. Cut off stems, scrape away skins and seeds, and discard. Do not rinse. Chop the peppers into 2-inch chunks.

Blend peppers, almonds, pimentón, cayenne and garlic. Season with salt and pepper. Add olive oil to achieve the consistency of a thick milkshake. Transfer to a serving bowl. In a saucepan, boil potatoes in well-salted water, about 10 minutes. Drain.

Place onion pieces on the grill, skin-side down. Salt lightly. Cover with lid and cook until onions are soft. Set aside and keep warm. Place boiled potatoes on grill and cook 8-10 minutes. Set aside and keep warm.

Thread 4-5 shrimp onto each skewer. Brush lightly with olive oil; sprinkle with salt. Lay skewers on grill; cook for 3 minutes. Flip and cook until the shrimp turn pink. Arrange shrimp, potatoes and onions on a platter. Serve with the red pepper sauce and lemon wedges.

Total time: 1 hour, serves 4-6.