Grilled Shrimp with Scallion Salsa Verde


When people think about the Hamptons, they don’t necessarily think about farming, but farms are a huge part of the landscape and the culture on the East End of Long Island.  I’m so excited to be working with my friends at Amber Waves Farm in Amagansett, New York this summer.  Amber Waves is owned and farmed by Katie Baldwin and Amanda Merrow and together they have cultivated an incredible community of local food and farm supporters here in the Hamptons.


The farm grows organic vegetables, fruit, flowers, and wheat and over the last few years I have loved experimenting with the different fruits and veggies that show up in the CSA box each week. This year, Amber Waves opened a beautiful new farm store, and to celebrate, I’ll be sharing recipes inspired by what’s in season and available at the farm all summer long. Wherever you live, I hope you’ll find inspiration to cook seasonally, eat locally, and explore delicious new ways eat your way through the summer!


This Grilled Shrimp with Scallion Salsa Verde is one of my favorite summer dinners and I’m really excited to share it with you. Made with scallions, mint, parsley, capers and garlic, my take on Spanish salsa verde is an earthy, herby super fresh condiment that’s delicious on just about anything. It’s great with everything from steak to chicken to scrambled eggs and roasted potatoes, but I especially love it with grilled shrimp and fish. Hope you do, too!



Grilled Shrimp with Scallion Salsa Verde

serves 4-6

1 ½ pounds large shrimp (16-20 count), peeled and deveined
½ cup plus 3 tablespoons olive oil, divided
3 scallions, thinly sliced (white and green parts)
4 tablespoons red wine vinegar
¾ cup minced flat-leaf parsley
½ cup minced fresh mint
1 teaspoon minced fresh garlic
1½ tablespoons drained capers, minced
kosher salt and freshly ground black pepper
wooden skewers, for grilling

In a large bowl, toss the shrimp with 2 tablespoons olive oil, 1 teaspoon salt and ½ teaspoon pepper. Cover and refrigerate until ready to use.

Combine the scallions and vinegar in a 2-cup glass measuring cup or medium bowl, and let the scallions sit in the vinegar for 15 minutes. Add the parsley, mint, garlic, capers, and ½ teaspoon salt and stir to combine. Add ½ cup plus 1 tablespoon olive oil. Mix well and set aside.

Prepare a charcoal grill with hot coals (or set a gas grill to medium-high heat) and brush the grilling rack with oil to prevent the shrimp from sticking. Skewer the shrimp. (I put 4 or 5 shrimp on a skewer for each serving.) Grill the shrimp for 1-1/2 minutes on each side, and serve immediately with the Scallion Salsa Verde.

Note: The oil separates naturally as the salsa verde sits – just give it a good stir!

Sagaponack Spritz


Grab a beach blanket, pour yourself a glass of rosé, and brace yourself for traffic of epic proportions – summer in the Hamptons is here! I’m celebrating the beginning of “the season” with a cocktail in honor of the Hamptons’ favorite pink drink.

The Sagaponack Spritz is named for the Southampton village that’s home to Wölffer Estate Vineyard, producer of one of the Hamptons’ favorite local rosés. (Justin Bieber was just spotted there last week and apparently tried to order red wine instead. Silly Bieber!)


Sweet, tart and a little bit bubbly, the Sagaponack Spritz is reminiscent of an Aperol Spritz, but in this year’s big color – pink!  It’s the easiest drink in the world to make- no one needs to be spending an hour in the kitchen making cocktails when you could be outside drinking this one in about three minutes. The Spritz is also a great cocktail for day-drinking. It’s light, refreshing, and not so strong it’ll end your day at 3 PM.


San Pelligrino makes the best sparkling juice sodas. I made this cocktail with their blood orange soda, and loved the bright orangey-pink color, but it’s also delicious with their grapefruit soda (though you won’t have quite the same pretty shade of pink.) AND, full disclosure, though I would typically suggest garnishing a blood orange drink with a slice of blood orange, all I could find were grapefruits, and no one even noticed the difference. I’m sure Bieber wouldn’t have been able to tell, either.


Sagaponack Spritz

makes 4 drinks (easily multiplied) 

ice cubes
1 (750 ml) bottle rosé wine
1 (11.15 fl oz) can sparkling blood orange or grapefruit soda, such as San Pelligrino
fresh mint sprigs
blood orange or ruby-red grapefruit wedges

For each drink, fill a tumbler three-quarters full with ice. Pour 1/3 cup rosé into each glass, followed by 1/3 cup soda.  Garnish with a mint sprig and blood orange or grapefruit wedge, and serve.