Food & dining

Sunday Supper

Grill shrimp on skewers, then use it to garnish gazpacho

Shrimp and vegetable skewers.

Karoline Boehm Goodnick for The Boston Globe

Shrimp and vegetable skewers.

While some cooks like to spend a leisurely evening preparing dinner on the grill, others minimize their time over the hot coals. If you’re the get-it-to-the-table type, skewers are always a good solution. Thread summer squash, zucchini, and cherry tomatoes with large shrimp, making sure to put the crustaceans at either end so you don’t lose any precious cargo on the coals.

The vegetables on the skewers, along with more cherry tomatoes, cucumber, and red onion, create a gazpacho with just a hint of smoky flavor. Top bowls with grilled shrimp and dust them with chives. You haven’t done much and you’re about to dine elegantly.

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(Shrimp skewers, gazpacho)

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2½ pounds large shrimp

3 medium summer squash

3 medium zucchini

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4 pints cherry tomatoes

2 red bell peppers

1 English cucumber

½ small red onion

1 small bunch parsley

1 small bunch thyme

1 small bunch chives

4 cloves garlic

Salt and pepper

1 cup olive oil

1 tablespoon sherry vinegar

Pinch crushed red pepper

2 slices Italian-style bread

Sydney Oland can be reached at sydney.oland@gmail.com.
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