Grilled Sugar Snap Peas & Radishes

String sugar snap peas, wash and dry. Trim radish tops to 1 1/2 inches. Cut radishes in half horizontally, swoosh around in cool water to remove any soil from the tops – dry well. Toss veggies with garlic oil, sea salt and pink pepper in a bowl.

Heat a grill to high. Place a grill basket over the grates to heat. Ready to grill at 400 degrees.
Pour veggies into basket in a single layer. Cover grill. Take a peek in 3 minutes – veggies should have started to blister and caramelize.
Give a big stir or shake, close the grill again. Check in 2 minutes. If the grill was hot, your veggies will be done.

Ultimately they should be colored, yet still tender-crisp and bright in color. Remove to a clean bowl.
Serve warm, room temperature or chilled.
I love a drizzle of Yogurt-Tahini Sauce on top.

For a lovely main course salad: Steam one pound of the best quality shrimp in its shells . I love fresh Florida pink shrimp. Devein, clean and dry –
add to the vegetables and drizzle on the dressing.
Garnish with fresh herbs, edible flowers and thinly sliced scallions.

Add smoking chips to a gas grill:
Place 3/4 cups of smoking chips* in a pyrex bowl. Add boiling water to cover, let stand at least 30 minutes. Drain water, add the chips to a large sheet of aluminum foil 12″ x 8″. Roll into a cylinder, crimp edges. Poke holes all over with a small sharp knife or skewer. Place the packet under the grates on top of the briquettes. Heat grill – the chips will start to smolder and let off some smoke in about 15 minutes. Imparts a lovely smokey-essence.
* your choice of wood, smoking chips are roughly 1″ long, 1/2″ wide… try Mesquite.

Pasta salad: Cook 1/2 pound of rice penne (gluten-free) until done. Drain and add to a large bowl. Add a few tablespoons of Yogurt-Tahini Sauce and toss. Will grab the flavors of the dressing best when pasta is warm. Toss in the grilled vegetables, and poached shrimp (if using.)