Grill

Once the evenings remain even vaguely warm, I love to fire up the grill and cook dinner outside. Last night I was in the mood for shrimp and barbecue so I decided to make a marinade that’d be equally good on chicken or beef (future BBQ plans) and, because what’s a good barbecue without beans, grill some beans too. Garbanzos have the perfect degree of firmness to hold up atop a fire so I chose those rather than white beans (too fragile), red beans (too “beefy”) or black beans (more Mex than my marinade was). These turned out deliciously well. You’ll need 1-2 grill baskets lined with foil, and start this recipe an hour or so before you'll grill as the shrimp need to marinate.

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