Beach barbecue

It's hard to beat a party at the coast, especially when shrimp's on the grill

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Packing tips

• Hummus. Spoon into a small, widemouthed container with a lid. Nestle in a larger, shallow container, arrange vegetables alongside, and snap lid over everything. Seal pocket bread into a zip-lock plastic bag. Transport hummus and veggies in a cooler. To serve, just remove lids and tuck the bag of bread alongside the vegetables.

 • Shrimp. Lay skewered shrimp in a sturdy, shallow container with a lid (no matter how heavy, plastic bags don't stand up to skewers). Carry in a cooler.

• Salad. Layer in a wide, shallow plastic bowl (31/2 to 5 qt.) with a lid, and put in cooler. Bring the dressing in a sealable jar (no need to keep cold en route).

• S'mores. Pack sliced strawberries in a small, rigid container with a lid, and keep cold. Jars of marmalade or lemon curd and packages of cookies and marshmallows don't need special handling.

Wine Pick

Dry rosé or Sauvignon Blanc. The shrimp are both sweet and salty, so they call for some soft, round fruit balanced with crispness in a wine. Bonny Doon Vineyards' Ca' del Solo Big House Pink ($10) meshes perfectly and is a great toes-in-the-sand beverage; Joel Gott's Napa Valley Three Ranches Sauvignon Blanc ($18) works well too.



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