Anny Middon wrote:
> We're having some friends over for dinner soon, and I'm planning the
> menu. My plan so far is this:
>
> Appetizers -- crackers with cream cheese and green tomato jam, some
> kind of roasted nut mixture, some interesting olives.
>
> Salad -- mixed green salad with creamy mustard vinaigrette
>
> Main course -- grilled salmon, grilled shrimp, angel hair pasta with
> garlic and herbs (this is like aglio olio, but with fresh herbs
> added), some veggies (probably steamed sugar snap peas and grilled
> zucchini)
>
> Dessert -- strawberry tart
>
> I'll bake some bread or rolls, too.
>
> This is a pretty simple menu, and I think it cries out for some
> sauces for the seafood. I'll skewer the shrimp, and weather
> permitting, we'll grill them and the salmon over charcoal, using just
> a bit of olive oil to keep them from sticking.
>
> I'd like sauces to serve on the side. I'm thinking one primarily for
> the salmon and a different one for the shrimp, although it will be
> fun if they can be "mix and match".
>
> Suggestions, anyone? One of our guests is a recovering alcoholic, so
> I don't want sauces that include wine or other alcoholic beverage.
> Also, I prefer sauces that can be pretty much made in advance.
>
> TIA
> Anny

How about just plain old teriyaki? It would work for both.

kili