With the first weekend of summer upon us, I am excited at the thought of making lighter dishes and  doing summer time activities like going to the farmers market. One of my favorite things is grilling by my parents pool. The smells, rituals, and food associated with it bring back a wave of nostalgia as a child (not to mention avoiding a hot, stuffy  kitchen.) Grilling is a great way to maximize flavor in healthy ingredients. Marinating chicken breasts, seafood, and veggies in fresh herbs and acids instead of butter is not only easy to do but allows for more time to mingle with your guests when entertaining.. This  Memorial Day I am making chicken and shrimp in a ginger, soy, lime, and cilantro marinade. The veggie skewers to go with it will be brushed with avocado oil and lightly seasoned with cumin before being lightly grilled.

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