Dinner’s ready! Our most inventive weeknight meals for spring, ready in 30 minutes or less
Photo by Iain Bagwell
Prepare a grill for high heat (450° to 550°). Marinate 1 thinly sliced English cucumber with 2 tbsp. rice vinegar, 1 tbsp. soy sauce, 1 tsp. sugar, ½ thinly sliced red jalapeño chile, and 2 diagonally sliced green onions. Meanwhile, toss 1 lb. peeled and deveined large shrimp in 1 tbsp. each vegetable oil and Asian (toasted) sesame oil. Skewer each shrimp lengthwise through the tail, then grill until pink and grill marks appear. Sprinkle shrimp with 1 tsp. toasted sesame seeds and serve with reserved cucumbers and cooked sushi rice.