Shrimp on skewers with tomatoes, figs and lemon.

Atlanta Journal Constitution

Cucumber-tomato salad and rice pilaf

When it comes to summer grilling, I’ve often found that simple is best. Especially with delicate shellfish such as shrimp and scallops. Here a light lemon glaze is sweetened with honey for viscosity and seasoned with mustard and garlic for piquancy. Skewering shrimp makes cooking extra easy and adds to its presentation.