Our favorite grilling marinade:

Grilled Chicken and Shrimp with Spicy Marinade

Spicy Marinade ingredients

2/3 cup white wine vinegar

1/2 cup soy sauce

2 tablespoons minced ginger (or 2 teaspoons ground ginger)

2 tablespoons olive oil

2 tablespoons sesame oil

2 large garlic cloves, minced

2 teaspoons Tabasco pepper sauce (or less, to taste)

2 scallions, sliced

Place shrimp on skewers. (If using wooden skewers, soak in water while preparing marinade.) In a 13x9 inch baking dish, combine marinade ingredients. Placed skewered shrimp and chicken breasts in mixture; toss to mix well. Cover and refrigerate at least two hours and up to 24 hours, turning occasionally.

About 30 minutes before serving, preheat grill to medium, placing rack 5-6 inches above coals. Place skewered shrimp and chicken on grill. Grill shrimp 3-4 minutes; grill chicken breasts 6 minutes turning once and brushing with marinade occasionally.

Or preheat broiler. Place skewered shrimp and chicken on broiler pan. Broil 4 inches from the heat as above.

Grilled Vegetables Al Fresco

Seed red pepper; cut into quarters. Cut zucchini lengthwise into 1/4-inch thick strips. Slice eggplant into 1/4-inch rounds.

Soak vegetables in marinade for 2 to 24 hours (as above). Prepare grill as above. Grill vegetables 4 minutes, turning once and brushing with marinade occasionally.

Makes 4 servings.