Rosemary branches are abundantly available and make handy skewers on the grill; they impart a subtle piney essence to the food threaded on them. In this case, it’s grilled shrimp. You can use bamboo skewers, if you like. In either case, soak them in water before setting them over hot coals. To round out this all-grill menu, set marinated zucchini wedges and corn on the cob on the grates at the same time.

Now you have most of what you need for a smoky corn chowder. Simmer corn kernels with golden potatoes into an appealing soup. The delightful texture comes from whirling some of it in a blender, and adding that back into the pot. Top with leftover shrimp and chopped parsley and you have a buttery, creamy bowl with a mild smoky essence but no cream.

Shopping list

(For shrimp skewers, corn chowder)

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2 pounds large (16 to 20 count)
shrimp

2 tablespoons unsalted butter

10 ears fresh corn

2 Yukon Gold or Yellow Finn potatoes

2 large zucchini

1 medium onion

3 stalks celery

2 cloves garlic

½ head fresh parsley

12 rosemary branches, each

about 10 inches

3 lemons

Salt and pepper

⅔ cup olive oil

1 tablespoon white wine vinegar

1 tablespoon honey

2 teaspoons grainy mustard