Try These Summer Recipes for Macaroni Salad, Shrimp Skewers

New York Times food editor Tanya Sichnysky joins TODAY to share summer recipes for a three-step macaroni salad and harissa grilled shrimp skewers.

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#salad #macaronisalad #shrimp

COOKING. SHE’S WHIPPING UP A REFRESHING MACARONI SALAD. >> HEY, Y’ALL. I’M GOING TO WALK YOU THROUGH TWO PERFECT FOR TAKING OUTSIDE RECIPES, A MACARONI SALAD AND A SHRIMP DISH. I WILL WALK YOU THROUGH THE MACARONI SALAD WITH LEMON AND HERBS. BOILING THE PASTA, GARNISHING AND SERVING. WE HAVE OUR PASTA WATER BOILING. WE WILL SALT THAT VERY GENEROUSLY. THEN WE WILL ADD OUR ELBOW MACARONI. FOLLOW THE BOX INSTRUCTIONS, ABOUT SIX MINUTES UNTIL IT IS NICE AND AL DENTE. NOW WE WILL MAKE OUR DRESSING. BUTTER MILK, CELERY, SOME CHOPPED PICKLES WHICH TO ME IS A NONNEGOTIABLE FOR PASTA SALADS. THEN WE’VE GOT SOME DILL, PARSELY, CHOPPED CAPERS, LEMON ZEST, DIJON, BLACK PEPPER AND THEN SOME OF THE CAPER BRINES. THESE ARE ALL PANTRY STAPLES YOU CAN USE TO ZHUSZH UP YOUR PASTA SALAD. YOU WANT TO DRAIN IT AND GIVE IT AMPLE TIME TO COOL DOWN. YOU DON’T WANT TO THROIT WARM INTO THE DRESSING. MY PASTA IS SUFFICIENTLY COOLED. NOW WE WILL PUT IT IN THE DRESSING. AND THEN WE’RE GOING TO MIX THIS UNTIL EVERY SINGLE PIECE OF MACARONI IS COVERED IN DRESSING. SO WE WILL GARNISH WITH MORE DILL, PARSELY, SCALLIONS AND YOU CAN GIVE IT A PINCH OF SALT. IT’S EXACTLY WHAT I WANT TO SEE OUTSIDE. IT TRAVELS SO WELL, KEEPS WELL. EASY TO MAKE AHEAD, TRULY A POT LUCK ALL STAR. >> I’M MAKING GRILLED SHRIMP. THEY’RE PERFECT FOR MAKING IN THE GRILL, OUTSIDE IN YOUR BACKYARD, IN THE PARK, WHEREVER YOU MAY BE THIS SUMMER. WE’LL GET OUR MARINADE GOING. THIS COULD NOT BE EASIER AS THE NAME SUGGESTED. IT USES CHORIZO. I HAVE JUST ADDED THE OLIVE OIL, AND THEN I’M GOING TO ADD THE HONEY AND A BIT OF LEMON JUICE AND A LITTLE SPRINKLE OF SALT AT THE END, TOO. WE WILL WHISK THAT TOGETHER AND ADD IN SOME PEELED LARGE SHRIMP. WE’VE GOT A POUND HERE. WE WILL PUT THOSE ON OUR SKEWERS AND ALTERNATE THEM WITH CHERRY TOMATOES. GIVE IT A TOSS. WHILE THESE HANG OUT, GET EVERYTHING SET UP FOR OUR SKEWERS. WE WANT TO GET THESE TO SOAK IN WATER FOR 30 MINUTES SO THEY DON’T LIGHT UP ON THE GRILL. I WILL PUT THREE TO A SKEWER AND ALTERNATE WITH THE TOMATOES. I LIKE TO RUN IT THROUGH THE TOP PART AND THE BOTTOM EDGE OF THE TAIL SO THAT THEY DON’T FLOP AROUND WHILE THEY’RE ON THE GRILL. BEFORE WE PUT THESE ON THE GRILL PAN, WE WILL BRUSH IT WITH OLIVE OIL AND JUST LAY THESE ACROSS THE PAN. YOU WANT TO TURN ON YOUR OVEN HOOD FANS, TURN ON THE VENTILATOR, OPEN A WINDOW. AFTER ABOUT THREE MINUTES, YOU WILL GIVE THESE A FLIP. YOU CAN SEE SOME OF THE SHRIMP WHEN YOU TURN THEM OVER. THEY’RE STILL GRAYISH OR BLUISH. YOU’RE LOOKING FOR REAL OPAQUE, PINKISH ORANGE SKIN ON ALL OF THEM. MY SKIN IS ALL GRILLED. I WILL HIT THESE WITH LEMON. I MIGHT EAT THEM STRAIGHT OFF THE SKEWER. BUT I ALSO LIKE THEM WITH WHITE RICE AND HERB SALAD. THIS IS JUST SUCH A NICE, LOVELY SUMMER MEAL, GREAT FOR A COOKOUT, GREAT FOR A WEEKNIGHT IN. I HOPE YOU ENJOYED THIS RECIPE AND HAVE A GREAT SUMMER. >> THAT LOOKS GOOD. I WISH WE HAD THEM HERE FOR OUR HOLIDAY. SCAN THE