Prizm News / July 1, 2018 / By Jeremy King

This is the season when dining out takes on a whole new meaning.

Recipes and photos by Jeremy King

Are you ready to steal the show at your next summer cookout?

With tons of flavor, these healthy dishes are a surefire way to show off your grilling skills.

Start off with a fruity margarita and delicious guacamole, then fire up the grill for these juicy shrimp and sweet pineapple. They’ll turn up the heat and cool things down at the same time.

BASIL BLUEBERRY MARGARITA
(serves two)

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INGREDIENTS
For the Margarita:

1/3 cup fresh blueberries
Juice of 1 lime
1/3 cup tequila, silver
4 tablespoons Basil + Blueberry Simple Syrup Ice

For the Basil + Blueberry Simple Syrup:
1 1/2 cups blueberries 10-13 basil leaves Juice of 1 lime
1/2 cup water
3/4 cup agave nectar

INSTRUCTIONS
Make the Syrup:
• In a medium saucepan, combine the blueberries, water, basil, lime juice and agave nectar.
• Bring the mixture to a boil, stirring occasionally. Reduce to a simmer and cover with a lid, continuing to cook 7-8 minutes.
• Set aside the mixture to cool. Pour it through a fine mesh strainer, mashing to get most of the liquid out. Use leftover syrup within six days.

Make the Cocktail:
• In a shaker (or jar), muddle the blueberries with lime juice.
• Add in syrup, tequila and ice. Shake the mixture vigorously for 20 seconds.
• Strain the cocktail over two glasses filled heavily with ice, then garnish.

MEXI STREET CORN GUACAMOLE
(serves five)

INGREDIENTS
3 avocados, pitted and then diced
1 cup grilled corn
3/4 cup red onion, diced
1 1/2 medium-sized jalapenos, stemmed, seeded and minced
Juice of 1 lime
1/3 cup cilantro, chopped
1 garlic clove
3 tablespoons diced Roma tomatoes
2 tablespoons feta cheese (omit or use vegan cheese if preferred)
1/2 teaspoon salt
1/4 teaspoon chili powder
Large pinch of pepper

INSTRUCTIONS
• When the grill is hot, place corn directly over grill and cook, rotating occasionally, until it’s cooked through and evenly charred, about seven minutes.
• Mash avocados in a medium bowl, making sure some chunks are left. Add red onion, garlic, tomato, grilled corn, jalapeno, cilantro, lime juice, salt, chili powder and pepper. Fold mixture together.
• Garnish your serving bowl with the feta cheese, cilantro, lime slices and chili powder.

SPICY GRILLED SHRIMP
(serves five)

INGREDIENTS
3/4 pound shrimp
4 tablespoons olive oil
3 tablespoons Asian-style garlic chili sauce
1/2 tablespoon apple cider vinegar

INSTRUCTIONS
• Mix together olive oil, chili sauce, apple cider vinegar and shrimp in a bowl. Marinate for 10 minutes.
• Soak wooden skewers in water for five minutes to prevent them from catching fire on the grill.
• Assemble skewers, placing five shrimp per skewer with tail ends all facing the same way.
• Grill shrimp for two to three minutes per side.

GRILLED PINEAPPLE 
(serves five)

INGREDIENTS
1 pineapple, sliced and cored
1/2 cup balsamic vinegar
4 tablespoons agave nectar

INSTRUCTIONS
• Add balsamic vinegar and agave nectar to a small saucepan. Heat over medium heat until just boiling. Reduce heat to low and simmer until the mixture is reduced by at least half.
• Once cool, set it aside in refrigerator.
• Place pineapple on the grill on high heat for about three minutes per side. Don’t move them! That ensures a good char. Once charred on both sides, they are done.
• Drizzle the balsamic reduction over the grilled pineapple. Leftover balsamic reduction can be used as salad dressing. Leftover should be used within six days.

Jeremy King has an Associate of Applied Science in nutrition and dietetics from Columbus State Community College. He enjoys mixing nutritional knowledge and his passion for food to express himself through media platforms. Follow him on Instagram @JeremyKang.

Bob Vitale
A Toledo native and graduate of Toledo Public Schools, Bob has worked as a local government and politics reporter for The Columbus Dispatch, as a Washington correspondent for Thomson Newspapers and as editor-in-chief for Outlook Ohio. He has a bachelor's degree in journalism and political science from Ball State University and a master's degree in public affairs reporting from the University of Illinois-Springfield.