Outdoor Entertaining: Shrimp Bowls & Spritzes to Welcome Summer
By Jean Miersch
Greetings, friends and welcome to Summer 2026. As parades march proudly down the street and the beaches officially reopen, there’s a special kind of excitement in the air, for sure. We count down the days to Memorial Day, that beautiful time when we pause to honor the brave men and women who gave their lives for our country, and then we turn the page to celebrate the beginning of summer with family and friends. I am so grateful that the only ice I’ll see for a while is inside my glass chilling my favorite cocktail, so let’s soak up the summer sunshine and fire up the grill.
This year, instead of the traditional cookout with burgers and hot dogs, gather your crew for a lighter, brighter patriotic picnic. It’s a fresh twist that still feels beach appropriate and full of local flavor. Head to a farmers market and fill your basket with sweet local treasures: strawberries, fragrant bunches of herbs, crisp asparagus, and the first ears of tender corn. We’ll grill up juicy lemon-herb shrimp with sweet corn on the cob and asparagus, then let everyone build their own tasty grilled shrimp bowl over a simple rice base, adding a choice of delicious toppings. It’s fun, fuss-free, and a welcome change from standing over a grill flipping burgers all afternoon. Sure, we’ll still need some hot dogs for the kids, but that’s easy.
Let’s set the scene. I love a bright blue-and-white checkered tablecloth, pretty blue and white hydrangeas tucked into mason jars, a sprinkle of mini American flags, and soft string lights ready for when the sun sets. While the shrimp, corn and asparagus grill, offer the standard lawn games. Cornhole is always a winner, and for the kids, try my family’s equestrian favorite: a horseless horse show. You can make jumps from pretty much anything – boxes, pool noodles benches – and the kids pretend they are horses while trotting and cantering jumping courses they’ve constructed themselves. Adults will be recruited as timers and judges, even creating categories: best smile, most graceful, best whinny … the possibilities are endless.
To make the celebration even more refreshing, serve a signature strawberry-herb spritz — the perfect drink to toast the start of summer. For the adults, combine muddled fresh strawberries and mint with a splash of gin or vodka, lemon juice, and sparkling water. For the kids and anyone skipping alcohol, the mocktail version is just as delicious: muddle strawberries and mint with lemon juice and sparkling water or lemonade, then garnish with extra berries and a sprig of mint. Both versions look beautiful in pitchers with lots of ice and floating strawberries — and they pair perfectly with the bright flavors of the shrimp bowls.
Finally, let’s offer a patriotic fruit bowl for dessert, bursting with sweet local strawberries, blueberries, and watermelon drizzled with honey and lime, then finished with a light sprinkle of coconut.
This gathering has it all – family and friends gathered together enjoying some grilled deliciousness, kids jumping and giggling, and grownups relaxing as we welcome back our favorite season. A patriotic holiday is all about celebrating what matters most – honoring the past while joyfully stepping into summer with the people who make our beach days so special. It’s a little different from the traditional cookout, but lighter, fresher, and full of the bright, local flavors we crave when summer finally arrives.
So fire up the grill, fill those bowls with local flavor, mix up a pitcher of spritz, and soak in every sunny moment with family and friends.
Cheers to a new summer season!
Grilled Lemon-Herb Shrimp
Ingredients (serves 8-10):
2-3 pounds large shrimp, peeled and deveined, tails on
½ cup olive oil
Zest and juice of 2 lemons
4-5 garlic cloves, minced
¼ cup chopped fresh herbs (parsley, basil, mint)
1 teaspoon kosher salt
½ teaspoon black pepper
Optional: pinch of smoked paprika or Old Bay
Instructions:
Whisk marinade, toss with shrimp, marinate 30-60 minutes. Grill on medium-high (375–400 degree) 2-3 minutes per side until pink and lightly charred.
Grilled Corn on the Cob with Herb Butter
Ingredients:
8-10 ears corn
½ cup softened butter
2-3 tablespoons chopped herbs
1 garlic clove
Salt & pepper
Instructions:
Mix herb butter. Grill corn 12-15 minutes, turning often. Brush generously while hot and cut into pieces.
Grilled Asparagus
Ingredients (serves 8-10):
2 bunches fresh asparagus, trimmed
Olive oil
Salt & pepper
Chopped fresh herbs
Instructions:
Toss asparagus with olive oil, salt, pepper, and herbs. Grill over medium-high heat for 5-7 minutes, turning occasionally, until tender-crisp with nice char marks. Cut into bite-sized pieces for the bowls.
Build-Your-Own Bowl Bar
Base: Cooked rice
Grilled Items: Lemon-herb shrimp, grilled corn pieces and grilled asparagus
Toppings: Crumbled feta, chopped fresh herbs
Signature Strawberry-Herb Spritz
(Cocktail & Mocktail)
Ingredients (serves 8-10):
2 cups fresh strawberries, hulled and quartered
½ cup fresh mint leaves
½ cup fresh lemon juice
¼ cup honey (optional, to taste)
For cocktail: 1-1½ cups gin or vodka
Sparkling water or club soda
Ice, extra strawberries, and mint sprigs for garnish
Instructions:
Muddle strawberries and mint in the bottom of a large pitcher. Add lemon juice and honey; stir well. For the cocktail version, add gin or vodka. Fill with ice and top with sparkling water just before serving. For the mocktail, skip the alcohol and add more sparkling water or lemonade. Garnish glasses with a strawberry slice and mint sprig.
Patriotic Fruit Bowl
Ingredients:
2 pints strawberries (halved)
2 cups blueberries
2 cups of watermelon pieces
2-3 tablespoons chopped mint
1-2 tablespoons honey or lime juice
Sprinkle of coconut
Instructions:
Gently toss and chill until serving. Sprinkle with coconut before serving.
