Grilled Shrimp Cobb Salad and 2 More Easy Summer Recipes

Cookbook author and food blogger Serena Wolf joined “Good Morning America” ​​on Saturday to share some simple summer recipes to make the most of grilling season and fresh produce.

Check out the full recipes below.

Cobb Salad with Grilled Shrimp

“This salad is a little more elaborate than most, but its extreme deliciousness and nutritional benefits are well worth your extra time. The steps are pretty simple, I promise, and if you’re consistent (please read the recipe all the way through before you start, folks!), you can have dinner on the table in 45 minutes. Just to state the obvious, this Cobb is dressed to impress, so definitely add it to your summer entertaining list.”

Ingredients

For the salad:
1 pound large shrimp (about 24 shrimp), peeled and deveined with the tail shell still on
4 slices turkey bacon
2 ears of sweet corn, shelled
2 medium zucchini, cut lengthwise into 1/2-inch slices
1 tablespoon extra virgin olive oil
A pinch of kosher salt
Freshly ground black pepper to taste
5 cups torn Bibb lettuce
1 1/2 cups cherry tomatoes, quartered
1 ripe avocado, pitted, peeled and sliced ​​or diced
1/2 cup crumbled goat cheese

For the dressing:
Juice of 2 lemons
1/4 cup extra virgin olive oil
3 cloves garlic, grated or finely chopped
1 tablespoon Dijon mustard
1/4 teaspoon each: kosher salt, freshly ground black pepper
1/4 cup plain nonfat Greek yogurt
1/2 teaspoon honey
1 1/2 tablespoons finely chopped fresh tarragon

Directions

1. If using bamboo skewers, be sure to soak them in a shallow baking dish filled with water for at least 30 minutes to prevent them from catching fire on the grill. DO NOT skip this step.

2. In a small bowl, whisk together lemon juice, oil, garlic, mustard, salt and pepper for the dressing.

3. Place shrimp in a large zip-top bag and add 1/2 cup plus 1 tablespoon of the dressing. Seal the bag, removing as much air as possible, and gently crush the shrimp to ensure they are all coated. Refrigerate for 30 minutes.

4. Add the yogurt, honey and tarragon to the remaining dressing and whisk to combine. Cover with plastic wrap and store in the refrigerator until ready to use.

5. Meanwhile, heat a large skillet over medium heat. When hot, add the turkey bacon and cook for 4 to 5 minutes on each side, until golden brown and crispy. Transfer the bacon to a plate lined with paper towels and let cool to room temperature. Cut into small pieces.

6. Preheat a grill (or grill pan) to medium-high heat.

7. Remove the shrimp from the marinade and thread 4 or 5 shrimp onto each skewer. (The skewer should pierce each shrimp twice: once just above the tail shell and once near the head, to form a tight C shape.) Brush the corn and zucchini with oil and season with a little salt and pepper.

8. Grill! Grill corn for 8 to 10 minutes, turning every few minutes, until tender and lightly charred in spots. Grill zucchini for 4 to 5 minutes per side, until tender. Grill shrimp skewers for about 2 minutes per side, until shrimp are pink and opaque (don’t overcook!).

9. Roughly chop the grilled zucchini. Cut the corn kernels off the cob using a sharp knife. Remove the shrimp from the skewers.

10. It’s assembly time! Add the lettuce to a large salad bowl or platter. Drizzle with half the dressing and toss to coat. Arrange the shrimp, corn, zucchini, tomatoes, avocado, turkey bacon, and goat cheese in lines over the greens. Drizzle with the remaining dressing and serve immediately. (You can also just toss everything together and serve, but sometimes a refined aesthetic is cool.)

Grilled vegetables with goat cheese and balsamic

“If you thought you’d never lose your cool over a veggie platter, think again, guys. This multi-colored wonder is absolutely amazing in terms of flavor and nutrition—I’m talking vitamins, minerals, and disease-fighting antioxidants—and it’s so simple that even grilling novices can pull it off. Serve it with your favorite meat or fish, and try not to let all the compliments go to your head.”

Ingredients

4 tablespoons extra virgin olive oil, divided
1 tablespoon balsamic vinegar
1 clove garlic, grated or finely chopped
Kosher salt
Freshly ground black pepper
2 large zucchini, halved crosswise, then sliced ​​lengthwise into 1/4-inch planks
2 yellow squash, cut lengthwise into 1/4-inch planks
2 red peppers, seeded and quartered
1/2 bunch asparagus, woody ends removed
1/2 cup fresh flat-leaf parsley leaves, finely chopped
3 ounces goat cheese, crumbled

Directions

1. Preheat a lightly oiled grill (or grill pan) to medium-high heat. (If you have a grill basket, feel free to use it.)

2. In a small bowl, whisk together 2 tablespoons olive oil, balsamic vinegar, garlic, and a pinch of kosher salt. Set dressing aside until ready to use.

3. Brush the vegetables with the remaining 2 tablespoons olive oil and season with plenty of kosher salt and black pepper.

4. Place vegetables on the hot grill and cook until tender (but not mushy!) and have developed nice grill marks. Vegetables will have slightly different cooking times, so be aware: 5 minutes for asparagus (turn every 1-2 minutes); 7-8 minutes for zucchini and squash (3-4 minutes per side); and 8-10 minutes for peppers (4-5 minutes per side). Please use tongs to avoid unnecessary cooking accidents.

5. Transfer the grilled vegetables to a large plate or serving platter. Drizzle with vinaigrette and garnish with parsley and crumbled goat cheese. Serve warm or at room temperature.

Note:These vegetables are perfect as a side dish. But you can also place them between slices of wholemeal bread or double the balsamic vinaigrette and serve them on a salad.

Pasta salad

Ingredients
8 ounces fusilli or rotini (I like to use whole wheat, but do as you like.)
3 tablespoons extra virgin olive oil, divided
2 ears sweet corn, shucked and kernels removed (about 1 1/2 cups sweet corn kernels)
Kosher salt and freshly ground black pepper
8 ounces water-packed roasted red peppers, coarsely chopped (about 1 cup chopped peppers)
3 tightly packed cups baby arugula leaves
1/3 cup packed fresh basil leaves, thinly sliced
1/2 teaspoon crushed red pepper (optional)
3 tablespoons balsamic vinegar
4 ounces goat cheese, crumbled

Directions

Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to package directions. Drain and transfer to a large bowl. Drizzle with 1 tablespoon of olive oil to prevent the pasta from sticking together and let cool to room temperature.

Meanwhile, heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the corn to the skillet and season with a little salt and pepper. Cook for 4 to 5 minutes, or until the corn is bright yellow and lightly browned in spots. Transfer the corn to a bowl and let cool to room temperature.

Add the cooled corn, roasted red peppers, arugula, basil, and crushed red pepper (if using) to the bowl with the pasta. Drizzle with the remaining 1 1/2 tablespoons olive oil and the vinegar, and toss. Add half of the goat cheese and toss gently again. Taste and season with a little more salt and pepper if necessary. (You can also add a little more oil and balsamic vinegar if desired.)

Serve immediately, garnished with remaining goat cheese.