CityView Magazine

CityViewNC.com | 41 GRILLED SUMMER SQUASH AND ZUCCHINI from Jami McLaughlin 2-3 medium zucchini 2-3 medium yellow squash Extra virgin olive oil Kosher salt and pepper Lemon juice Fresh parmesan or feta cheese Directions: Cut squash and zucchini into long, thin slices. Drizzle with olive oil and sprinkle with salt and pepper, then place in vegetable grill basket. Grill for a few minutes on each side until tender with grill marks. Finish with fresh lemon juice and choice of cheese. Vance is vice president of Townsend Real Estate, and Alex runs the family company's rental division. "Now, he's the griller," Vance said of Alex. "He's the cook. ey have three grills in their backyard." Lauren says grilling runs in the family. "Vance was in hospitality management at (East Carolina University) and used to take cooking labs. He'd bring over a basket of muffins to my sorority house when we were in college," Lauren recalls. "Of course, anything Vance grills is my favorite because it means I don't have to cook," she adds. "He makes awesome shrimp tacos, burgers and steaks. At Christmas, he made the most delicious pork tenderloin with a homemade compound butter that just melted in your mouth." Simple pleasures When the Townsends looked at their outdoor space, they realized they wanted something more permanent than the existing deck. ey started construction with the help of Joe Dowd, replacing it with a brick patio with a large fireplace and outdoor television. A comfortable wicker patio set with sofas and chairs sits in front. An outdoor dining table and chairs sits on the other side with an L-shaped, bricked-in area for counter space and their beloved grill. "It's a good time when I'm grilling," Vance says. "People are outside, music is on and golf is on the TV." eir children love it, too. Davis says his favorite thing is to watch or play basketball while his dad cooks on the grill. His twin sister, Maggie, plays with her friends and their dog in the backyard, which has a large playground set next to the patio. "I love to play with my friends and our dog, Rosie, out in the backyard when my mom and dad are out here cooking dinner," Maggie says. Lauren says simple memories are the best ones. "We love it when it's just the four of us, too, along with Rosie. It's the best when we are relaxing as a family, making dinner and watching golf," she adds. She said it just made sense to invest in their outdoor living area because the weather is so nice most of the year and it is a good extension for their home. "It's like a whole other room." GRILLED SHRIMP TACOS from Vance Townsend 2 lbs. shrimp Blackened seasoning Corn or flour tortillas 1 red cabbage 1 red onion Cilantro 2 limes A few radishes Sour cream 1 avocado 2 jalapeño peppers Olive oil Directions Preheat grill to 375 degrees. Peel and devein shrimp; pat dr y and put in bowl with a little olive oil and blackened seasoning, then set aside. To make slaw, finely slice and chop cabbage and red onion for a 4-1 ratio of cabbage to onion. Chop cilantro. Combine in bowl and squeeze juice of 1 lime over. Add salt. To make avacado crema, add equal parts avocado and sour cream in food processor. Add juice of 1 lime and pinch of salt. Blend. Place shrimp on hot grill for 3 to 4 minutes per side. Put tortillas on grill for 1 minute or on gas stove burner for 10-15 seconds. To build tacos, put shrimp on top of tortilla. Top with slaw, sliced radishes, jalapeño, then avacado crema. FIRE UP THE GRILL

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