Memorial Day marks the unofficial opening of grilling season. Although our weather is conducive to using the barbecue year-round, cooking and entertaining outdoors take on new meaning as the days get warmer and longer.

Eating outdoors is part of the joyful holiday tradition. The pace needs to feel relaxed. Who is better to guide the feasting prep than celebrity chef, restaurateur and television personality Michael Symon? His ability to nuance flavors, using manageable ingredient lists and stress-free directions, creates palate joy while not demanding hours of work.

His new book, “Symon’s Dinners Cooking Out” (Clarkson Potter), showcases dishes to excite budding and expert grillers alike. He brainstormed the book during the pandemic shutdown, filming impromptu grilling videos on his iPhone. Airing on social media channels, he developed a massive following. Although the book includes recipes for everything from appetizers to cocktails to desserts, I’ve chosen three entrees to include here. A charcoal grilling purist, Symon gives easy-to-follow information on controlling temperatures, offering a full-page illustration of the charcoal-fueled kettle grill’s bottom vents. Those vents regulate how much oxygen fuels the coals. But for many, gas grilling is the only option. All three recipes included here call for direct heat, making the formulas easy to adapt to gas grilling.

Symon points out that even when people say they don’t like seafood, shrimp is often the exception. The plump crustaceans grill quickly and can show off a wide variety of flavors. Here they pair with a marinade of extra-virgin olive oil, lime juice and zest, brown sugar, smoked paprika and cayenne pepper. Ground coriander and cumin come to the party, too. Plan to marinate the shrimp in the fridge for at least an hour or up to 4 hours. They only take about 5 minutes to grill. Before grilling, always be sure to preheat the grill and wipe it clean (I use a wire brush). I like to fold a paper towel into a small bundle and secure it with tongs and then dip it in vegetable oil. I use it to wipe down the clean grate. Symon prepares the relish on the barbecue, but it you wish you can make it inside on the stove.

Yield: 6 servings

INGREDIENTS

3 tablespoons extra-virgin olive oil

Grated zest and juice of 2 limes

1 tablespoon kosher salt

1 tablespoon light brown sugar

1 tablespoon smoked paprika

1 teaspoon cayenne pepper

1 teaspoon ground coriander

1 teaspoon ground cumin

2 pounds large shrimp, peeled and deveined

1/2 cup fresh cilantro leaves, for serving

Lime wedges, for squeezing

DIRECTIONS

1. In a medium bowl, whisk together the olive oil, lime zest and juice, salt, brown sugar, smoked paprika, cayenne, coriander and cumin. Add the shrimp and toss to fully coat. Cover and refrigerate for at least 1 hour and up to 4 hours.

2. Prepare and preheat a charcoal grill for direct cooking.

3. Cook the shrimp on the hot side of the grill until nicely charred, about 2 minutes per side.

4. Transfer the shrimp to a platter, garnish with cilantro leaves and lime wedges and serve.

Source: “Symon’s Dinners Cooking Out,” by Michael Symon

Symon’s mother is of Greek and Sicilian descent, and his father’s roots are in Eastern Europe. He writes that his parents made souvlaki using pork, beef, lamb or chicken.

“This recipe would work great with any of those proteins,” he added. “The key is to let the marinade do its job for at least a couple hours, preferably overnight, to get a really nice char from the grill.”

Yield: 6 to 8 servings

INGREDIENTS

3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces

6 tablespoons extra-virgin olive oil

6 tablespoons red wine vinegar

2 garlic cloves, minced

3 tablespoons finely chopped fresh oregano

Grated zest and juice of 2 lemons

1 tablespoon kosher salt

DIRECTIONS

1. Place the chicken in a 1-gallon zip-top bag.

2. In a large bowl, whisk together the olive oil, vinegar, garlic, oregano, and lemon zest and juice. Pour the marinade over the chicken and refrigerate for at least 4 hours or up to overnight.

3. Prepare and preheat a charcoal grill for indirect cooking, with one hot side and one hold (unheated) side.

4. Set eight 10-inch skewers on a work surface (if using wooden skewers, soak them in a shallow dish of water for at least 30 minutes). Remove the chicken from the bag, allowing most of the marinade to drip off (discard the marinade). Thread 4 or 5 pieces of meat onto each of the skewers, grouping them near the top so the tip is covered by the meat but leaving space to grab the skewer at the bottom.

5. Season on all sides with the salt and put on the hot side of the grill. Cook until lightly charred on all sides, about 6 minutes per side. Move the skewers to the hold side of the grill, cover grill and cook until the meat reaches an internal temperature of 165 degrees, about 10 minutes.

Source: “Symon’s Dinners Cooking Out,” by Michael Symon

Symon says he grills flank and skirt steak more than any other cut of beef, pointing out that you give up a bit of tenderness but gain a lot of flavor. Plus, they are less expensive than upmarket cuts.

He reminds readers to let the meat rest after grilling before slicing it thinly, against the grain. And another piece of advice: Don’t let the meat grill past medium, as it tends to get chewy.

Yield: 4 servings

INGREDIENTS

4 (8-ounce) flank steaks

1/4 cup packed light brown sugar

¼ cup yellow mustard

¼ cup soy sauce

Kosher salt and freshly ground pepper

Pepper relish:

6 tablespoons extra-virgin olive oil

1 medium red bell pepper, roughly chopped (about 1 cup)

1 medium yellow bell pepper, roughly chopped (about 1 cup)

1 small red onion, halved and thinly sliced (about ½ cup)

1 jalapeño, seeded and minced

2 garlic cloves, minced

1 tablespoon finely chopped fresh thyme

Kosher salt and freshly ground black pepper

1/4 cup sherry vinegar

Grated zest and juice of 1 lime

1/4 cup raw honey

1/4 cup finely chopped fresh cilantro

DIRECTIONS

1. Pierce the flank steaks with a fork or paring knife a few times on both sides. Place the steaks in a 1-gallon zip-top bag. In a small bowl, whisk together the brown sugar, mustard and soy sauce. Season with a pinch of salt and twist of black pepper. Pour the marinade over the steaks and let marinate at room temperature for 1 hour.

2. Prepare and preheat a charcoal grill for direct cooking.

3. Remove the steaks from the bag, allowing most of the marinade to drip off (discard the marinade). Put the steaks on the grill and cook, without moving, until nicely charred, about 4 minutes. Flip and continue cooking until nicely charred and medium-rare (130 degrees), about 4 minutes.

4. Transfer the steaks to a cutting board to rest, loosely tented with foil, for 10 minutes.

5. While the steaks are resting, make the pepper relish: Set a large cast-iron skillet on the grill. Add 2 tablespoons olive oil and heat until shimmering. Add the red and yellow bell peppers, onions, jalapeño, garlic and thyme. Season with a pinch of salt and twist of pepper. Cook, stirring occasionally, until the vegetables are aromatic and begin to soften, about 5 minutes. Add the vinegar and lime juice and cook until the liquid is reduced by half, about 5 minutes. Remove from the heat and stir in the honey, cilantro, the remaining 4 tablespoons olive oil and the lime zest.

6. Slice the steaks thinly against the grain, top with pepper relish and serve.

Source: “Symon’s Dinners Cooking Out,” by Michael Symon