When I want a quick and easy dinner during harvest season, I often fire up the grill. With an abundance of fresh vegetables at hand, the grill does double duty: lightly cooking while adding flavor to vegetables I want to save for winter and getting off the evening meal before the coals die out.

We might making an entire vegetarian meal from the homegrown produce that comes off the grill on a given night, but shrimp tends to be my go-to protein when I want some skewers on the plate. You can make the recipe I share this week in my Twice as Tasty column for the Flathead Beacon with fresh tomatoes, onion, and garlic—or grill these first, whip up the marinade while grilling the next rounds of vegetables, and fire the shrimp last.
Learn to make Chipotle Grilled Shrimp