A Day at the Beach

Fennel-Citrus Salad with Grilled Shrimp
For the best texture, Sullivan uses a mandoline to slice the fennel into extremely thin rounds. If you don’t have a mandoline, use your knife to cut the bulb as thin as possible.

3 bulbs fennel, halved lengthwise,
tops and core removed
1 large orange
5 tbsp. extra-virgin olive oil
3 tbsp. each freshly squeezed lemon,
orange, and grapefruit juices
2 tsp. each minced fresh marjoram
and mint
1 tsp. kosher or sea salt
1/2 tsp. freshly ground black pepper,
plus more to taste
1 lb. large (21–25 count) shrimp,
peeled (leave tail on) and deveined
Bamboo skewers

Preheat grill to high. Using a mandoline, slice fennel bulbs crosswise into paper-thin rounds. Slice orange crosswise into thin rounds.

In a medium bowl, whisk together olive oil, citrus juices, and herbs. Divide this marinade between two bowls: In one, toss with fennel and orange rounds, then set aside. In another, toss with shrimp, salt, and pepper. Let sit 3 minutes.

Starting at the tail end, thread each shrimp on a bamboo skewer. Grill skewers until just cooked through, 1 to 2 minutes on each side. Arrange salad on a serving platter, lay skewers on top, and serve. Serves 6.

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Grilled Lamb Loin on Bruschetta with Mint Pesto and Sweet-and-Sour Peppers
Boneless lamb loin can be tough to find in supermarkets, but any good butcher shop will be able to prepare it for you. Once you try this tender cut on the grill, you’ll be glad you sought it out.

4 tbsp. extra-virgin olive oil, plus extra for brushing on bread
2 cloves garlic, minced
1 1/2 tsp. finely chopped fresh mint
1 tsp. each salt and freshly ground
black pepper
1 1/2 lb. (24 oz.) boneless lamb loin, excess
fat removed and cut in 4 equal portions
1 baguette
Mint pesto (recipe follows)
Sweet-and-sour peppers (recipe follows)
1/2 c. crumbled goat cheese

In small bowl, whisk together olive oil, garlic, mint, salt, and pepper. Put lamb in a zip-top bag, pour in marinade, seal, and refrigerate at least 6 hours and up to overnight (turn bag at least once during this time).

Preheat grill to high, remove lamb from marinade, and let the meat come to room temperature (takes about 20 minutes). Drain, arrange on grill grate, and close lid.

After 2 minutes rotate lamb 45 degrees, close the lid, and cook 2 minutes more.

Open lid and turn lamb over; cook 2 minutes, then rotate 45 degrees as before and cook an additional 2 minutes. Remove lamb from grill and let sit for about 10 minutes before slicing.

Meanwhile, slice baguette diagonally into 1-inch-thick slices. Using a pastry brush, coat each slice with olive oil. Put bread on coolest part of grill and cook until toasted, 30 seconds to 1 minute. Turn slices over, cook an additional 30 seconds, then remove from heat. Slices should be nicely marked.

Cut lamb diagonally into 1/2-inch-thick slices. Spread about a tablespoon of mint pesto on each bread slice, then place 2 or 3 slices of lamb on top. Finish with sweet-and-sour peppers and about a tablespoon of goat cheese. Arrange on a platter and serve. Serves 6.

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