Shrimp and Poblano Salad with Tortillas
Because shrimp can dry out on the grill, Marcia Kiesel wraps them in slices of cured meat first so they stay succulent. Here she uses salami, which adds an instantly rich and garlicky flavor to the shellfish (you can also wrap the shrimp in bacon or prosciutto). The poblanos and tortillas can cook at the same time as the shrimpanother way she keeps this recipe simple.
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