summer barbecue

Gluten-free eating has been fairly easy when it comes to summer dinners on the backyard barbecue. This is my favorite way to cook with simple, fresh ingredients, so it’s not much of a stretch.


Peel and devein a pound of shrimp or prawns. Apparently, prawns is the name for freshwater forms of palaemonids, and shrimp is the term for the marine penaeids. In this case, I used large shrimp (although that seems to be a bit of a contradiction in terms).

Throw them on a hot grill and drizzle with a little melted butter (or olive oil) and finely chopped garlic. Cook until the shrimp turns pink, turning frequently, for about two and a half minutes on each side. 


Serve them with some brown rice, fresh corn (I’ve cut mine off the cob), and sauteed veggies. 


Spicy, gluten-free chili sauce and this yum yum sauce add a little zest.


I purchased this sauce in the sushi department at my local grocery, but you can easily make your own.

Yum Yum Sauce
Approx. 12 servings

1 1/4 cup Best Foods Mayonnaise
1/4 cup water
1 teaspoon tomato paste
1 Tablespoon unsalted butter, melted
1/2 teaspoon garlic powder
1 teaspoon sugar
1/4 teaspoon paprika
A dash of cayenne pepper

Blend all ingredients by whisking together until mixture is smooth. Refrigerate overnight.

Yum yum!