Grilled Shrimp and Summer Squash

1. Soak Bamboo Skewers

Begin by soaking your bamboo skewers in water for about 30 minutes to prevent them from burning on the grill. While the skewers soak, prepare your grill for medium-high heat.

2. Prepare Lemon-Herb Sauce

In a small bowl, whisk together the Dijon mustard, grated lemon zest, fresh lemon juice, and ⅓ cup of extra-virgin olive oil until the mixture is creamy and smooth. This emulsification is key to balancing the flavors. Add the minced serrano chile, marjoram, and basil, then season with kosher salt and freshly ground pepper to taste.

3. Prepare Shrimp and Squash

Thread the colossal shrimp onto the soaked bamboo skewers, ensuring they are secure but not too crowded. Lay the shrimp and cut summer squash on a baking sheet, and brush them generously with extra-virgin olive oil. Season both with a bit more kosher salt and freshly ground pepper.

4. Grill Summer Squash

Place the summer squash on the preheated grill. Let them cook for about 5 minutes on each side, or until they are nicely charred and tender. The charring process enhances the natural sweetness of the squash.

5. Grill Shrimp

As the squash is grilling, add the shrimp to the grill. Grill the shrimp for about 4 minutes on each side. You'll know they're done when they turn pink and opaque.

6. Prepare Final Dish

Once cooked, remove the shrimp from the skewers and cut the charred summer squash crosswise into bite-sized pieces. In a medium bowl, toss the grilled shrimp and summer squash with the lemon-herb sauce you prepared earlier. Make sure everything is well coated, adding more kosher salt and freshly ground pepper if needed.