Shrimp, BBQs and salads: Hello summer!

With summer desperately trying to come, one can still duck the rain showers for an occasional lighting up of the barbecue.

Shrimp’s the entrée of choice for today’s column, and probably the easiest, most non-fail pick for happy diners. Select wild-caught, whether in the shell, or pre-peeled; dipped in oil, batter, coconut or ground chili peppers — among dozens of other possibilities — use the big jumbos and make lots, for nothing’s more appetizing! Have dips at hand like oriental Orange sauce, fiery wasabi horseradish mustard or your own favorites and success is assured.

For go-withs, simple salads — make several — are the ticket. Our illustration shows Divina’s great offering of a mixed platter featuring delectable Gigandes beans in vinaigrette, a Meze olive mix, Kardoula peppers stuffed with Feta, and even crisp radishes from your own garden. Divina’s delights are available in most markets around town, and I’m one of their best fans. Following are a few more possibilities.

Tasty Macaroni Salad

(Six servings)

1 pkg. medium macaroni or shells, rotini, etc.

½ cup mayonnaise

4 tablespoons cider OR white wine vinegar

3 green onions, minced w/tops

1 medium-size sweet pickle, very finely chopped

1 cup thin-sliced celery

4 tablespoons chopped fresh fennel fronds

½ teaspoon salt

1½ cups small broccoli florets, not over an inch wide

4 hard-boiled eggs, peeled, halved, quartered, chopped

Combine mayo, 2 tablespoons vinegar, green onions, sweet pickle, and 3 tablespoons of the fennel in a small bowl, whisking to blend; season with salt and pepper. Cover and chill a least 1 hour or up to a day.

Combine remaining vinegar, 1 tablespoon fennel and the half-teaspoon of salt in a medium bowl; mix in broccoli. Let stand at room temperature at least 1 hour, tossing occasionally; when ready to assemble salad, drain thoroughly.

Cook macaroni of choice, drain and rinse with running cold water until chilled, drain well. Place in large bowl.

Add eggs, celery, and broccoli combination. Mix in dressing, season with salt and pepper. Cover loosely and let stand at room temperature about 2 hours before serving.

Tip: If raw broccoli is too crunchy for you, blanch florets 2 minutes in boiling water, drain and immediately rinse in icy cold water. Pat with paper towels to dry completely if necessary.

Great option: Instead of the mayo/vinegar combination, purchase a jar of cubed feta cheese in oil; steeped in herbs, it adds a welcome tang — as well as flavorful cheese bites — and makes a piquant statement. Just pour the whole jar over the salad and toss!

Tahini Cauliflower Salad with Pomegranate and Cashews

1/3 cup packed fresh cilantro leaves, stemmed, lightly chopped

1/3 cup tahini paste

3 tablespoons lemon juice

2 garlic cloves, minced

6 tablespoons water

½ teaspoon salt, divided

1 tablespoon fine olive oil

6 cups small cauliflower florets, steamed over boiling water for 4 minutes, drained, rinsed in cold water, patted dry.

Fresh ground black pepper

1/3 cup pomegranate seeds (arils)

1/3 cup chopped toasted cashews

Place prepared cauliflower florets in salad bowl. In mixer or processor or by hand, combine cilantro, tahini paste, lemon juice and garlic, mixing until smooth and adding water a tablespoon at a time until mixture has creamy consistency; add salt, stir to combine.

Add olive oil, mixing in well. Pour mixture over cauliflower and toss, then top with with pomegranate seeds and cashews. Salt and pepper to taste, serve. Outstanding!

Grapefruit-Avocado Salad

with Ginger-Cassis Dressing

(Serves 6)

2 large ruby grapefruits

1 large head of butter lettuce, leaves separated

1 large avocado, halved, pitted, peeled, sliced

Dressing:

3 tablespoons virgin olive oil

3 tablespoons Crème de Cassis (black currant liqueur) or Grenadine

2 tablespoons finely chopped shallots

2 tablespoons minced (or finely grated) peeled fresh ginger (or minced candied/preserved ginger)

4 teaspoons white wine vinegar

Procedure: Peel and cut off white pith of grapefruits; cut each one crosswise into 4 slices, then cut each slice crosswise in half. Arrange lettuce leaves on platter, tearing larger ones in half.

Top with grapefruit and avocado slices.

Whisk Dressing ingredients together in small bowl; season generously with salt and pepper. Drizzle over salad, serve.

Here’s an optional dressing to be made the day before.

Orange-Ginger Vinaigrette:

(about 1 ½ cups)

½ cup fresh orange juice

½ cup virgin olive oil

¼ cup honey

¼ cup champagne vinegar

1 teaspoon sea salt

1 teaspoon fresh ground black pepper

½ teaspoon fresh grated ginger

In a medium bowl combine all ingredients and whisk to combine. Place in airtight container and refrigerate at least 24 hours before use.

Happy barbecuing!