With summer already in full swing, my taste buds missing the charred taste of barbecue, and no access to a grill, there are only two options to resort to --  1) Seamless Web 2) this.A grill is not allowed in many New York City apartments, mine included.  So, I decided to reach deep into my cupboard and put my vegetable steamer to good use. I saw Alton Brown on Good Eats use this method to roast a red pepper while I was back in college, and being the visual learner that I am, I remembered it.  Then, tested the method on some fresh protein I picked up over the weekend.

The marinade took me awhile to master, and it truly depends on personal preference -- want a bit more sweetness, add a little more sugar; prefer it spicier, add a few more chilis.  You get the point.  So here goes, my makeshift grill -- the vegetable steamer.

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Lemongrass Shrimp // Sweet + Spicy Cucumber Salad serves 2-4

1 dozen jumbo shrimp, cleaned and deveined 1 stalk lemon grass, grated 1/4 cup soy sauce 2 tablespoon fish sauce 1 tablespoon brown sugar 1 clove garlic, finely minced 3-7 thai chilis, finely minced (depending on how spicy you like it), optional

sweet and sour salad 1 English cucumber 1/4 of one small red onion, chopped 1 clove garlic 1 tablespoon white vinegar 1 tablespoon sugar 1 teaspoon salt 1 Thai chili

INSTRUCTIONS In a medium bowl, whisk together soy sauce, fish sauce, and brown sugar. Make sure sugar is fully dissolved. Place shrimp in a shallow bowl and pour marinade over shrimp. Cover and marinade for 10 minutes.

"Grilling", option 1. You can do this on a real grill as well, but if you want a more grilled taste and don't have access to one, this is a good alternative. Remove shrimp from marinade, pierce 3-4 shrimp with a skewer. Remove any plastic knobs or handles from a vegetable steamer, place steamer directly over stove top on medium-high heat. Place skewered shrimp directly onto open vegetable steamer. Grill each side for about 3-4 minutes or until charred and cooked through.

Pan-searing, option 2. In a medium pan, heat 1 teaspoon oil (macadamia, grape seed, or other neutral oil) on medium-low. Add shrimp to pan. Sear each side for about 3-5 minutes or until shrimp becomes pink.

In a small bowl mix cucumber, onion, garlic, vinegar, sugar, Thai chilis. Serve on the side or over shrimp.