1.  Grilled Hot Dogs and Hatch Pineapple Salsa

2.  Avocado Spinach Artichoke Dip

3.  Alabama White BBQ Shrimp

Source - womansday.com

There’s a slight twist to this version of the traditional recipe; instead of soaking the shrimp in the sauce, you brush it on the grilled shrimp and save the rest for dipping and drizzling.

Ingredients

• 1 c. mayonnaise
• 1/2 c. cider vinegar
• 2 tbsp. prepared horseradish, drained
• 1/2 tsp. cayenne
• Kosher salt
• Pepper
• 2 tbsp. paprika
• 2 1/2 lb. large peeled and deveined shrimp
• Toasted bread, salad greens, and potato chips, for serving
• Skewers

Instructions

• Heat grill to medium heat. In a medium bowl, combine the mayonnaise, vinegar, horseradish, 1/4 teaspoon cayenne, and 1/2 teaspoon each salt and pepper; set aside.
• In a small bowl, combine the paprika, remaining 1/4 teaspoon cayenne and 1/2 teaspoon each salt and pepper.
• Thread the shrimp on skewers and season with paprika mixture. Lightly oil the grill. Grill the shrimp for two minutes, turn, brush with 1/4 cup of the mayonnaise mixture and cook until opaque throughout, 1 to 2 minutes more. Brush with another 1/4 cup sauce and transfer to a platter.
• Serve the shrimp with the remaining sauce, toasted bread, salad greens, and potato chips, if desired.

4.  Grilled Chicken Wings with Shishito Peppers and Herbs

Source - bonappetit.com

Grill these chicken wings with steady medium heat because they need time for the fat to render and the skin to crisp.

Ingredients

• 1 large shallot, finely chopped
• 1 cup fresh lime juice
• Kosher salt, freshly ground pepper
• ½ cup toasted sesame oil
• ½ cup vegetable oil
• ¼ cup soy sauce
• 2 tablespoons honey or maple syrup

For the chicken:

• 3 pounds chicken wings, flats and drumettes separated if desired
• Kosher salt, freshly ground pepper
• 1½ cups shishito peppers
• 2 tablespoons vegetable oil
• 1 red jalapeño or Fresno chile, thinly sliced
• 1½ cups mixed tender herbs (such as mint, cilantro, and/or basil)

Instructions

• Combine shallot and lime juice in a large jar or medium bowl; season with salt and pepper and let sit for 10 minutes.
• Add sesame oil, vegetable oil, soy sauce, and honey to shallot mixture; cover and shake (or whisk) to combine. Season sesame-lime vinaigrette with salt and pepper.
• Do Ahead: Vinaigrette can be made 1 week ahead. Cover and chill. Shake to reincorporate just before serving.
• Season chicken wings with salt and black pepper, place in a large resealable plastic bag, and add 1 cup vinaigrette. Seal bag and turn to coat; chill at least 2 hours and up to 1 day.
• Prepare a grill for medium heat. Grill chicken, turning occasionally, until wings are evenly charred and cooked through, 8–10 minutes if separated, 12–15 minutes if left whole. Transfer to a platter.
• Meanwhile, toss shishito peppers and oil in a medium bowl; season with salt and black pepper. Grill, turning occasionally, until charred in spots and blistered, about 3 minutes. Transfer to platter with wings.
• Scatter jalapeño and herbs over wings and shishito peppers. Drizzle with ¼ cup vinaigrette (an unbeatable basic dressing; use leftovers on a rice bowl or in a crunchy carrot salad).

5.  Summer Bean, Corn, and Radish Salad

Source - womansday.com

This is one of the best summer salads we've ever had; it's plain, delicious, and protein-packed.

Ingredients

• 8 oz. green beans
• 8 oz. yellow wax beans
• 2 ears fresh corn
• 1/4 c. crème fraîche
• 1/2 tsp. ground cumin
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 6 small radishes (thinly sliced)
• 1/2 c. fresh cilantro leaves (chopped)
• 1 tbsp. olive oil

Instructions

• In batches, cook green beans, yellow wax beans, and corn in boiling salted water until just tender, 3 minutes. Transfer to a bowl of ice water to cool, then drain and pat dry. Cut kernels off cob.
• In a large bowl, whisk together crème fraîche at room temperature, ground cumin, salt, and pepper. Toss vegetables in dressing along with radishes; fold in chopped cilantro leaves. Drizzle with olive oil.