Just like with fashion, when it comes to cooking, less often makes for a bigger impact.

I’ve long been a fan of Jamie Oliver for his attitude that cooking shouldn’t be a big deal. Over the years, he’s shown that a handful or so of ingredients plus a modest amount of time is all that’s required to put together a truly winning dish.

Now, he’s turned that same philosophy on the backyard grill with his newest cookbook, “Grill: Easy Grilling, Big Flavor” (Appetite), of which I received a review copy

The British chef offers up 90 recipes that won’t tax the budget, dexterity or comprehension of any home cook.These are simple — some might even consider basic — recipes that are sure to get the summer backyard festivities going.

Fire up the grill for everything from “Grilled Fish Tacos & Stone Fruit Salsa,” “Charred Squash & Tahini Chickpea Salad,” and “Arrabiata Chicken Drumsticks” to “Fruity Pork Chops & Grilled Potatoes” and “Shrimp Toast Burgers.”

Like the rest of the recipes in this book, “Shrimp Skewers & Ajoblanco Sauce” doesn’t require any heavy lifting.

Just thread jumbo shrimp, Spanish chorizo, slices of lemon, and shishito peppers on skewers.In only about 4 minutes, they are cooked through on the grill.

They get gussied up with a simple sauce that is inspired by Spanish white gazpacho. Simply toast slivered almonds, then blitz them in a food processor with garlic, sherry vinegar, salt, and water until a thick paste forms. I ended up doubling the amount of garlic and sherry vinegar because I thought the sauce needed just a little more oomph. So, do taste, and adjust to your own liking.

Pound fresh chopped parsley with salt in a mortar and pestle, then add in lemon zest and a splash of olive oil.

To serve, just pool the ajoblanco sauce in the middle of a platter, arrange kebabs on top, sprinkle on a little smoked paprika, and a squirt of fresh lemon juice before adding dabs of the parsley sauce.

You end up with a dish that looks more fancy than it is and that tastes more complex than expected.

The kebabs offer up a nice variety of ingredients to enjoy, what with the plump shrimp, smoky and spicy chorizo, and the grassy tasting peppers. The chorizo coins will toughen up in the cooking, so just be warned they will turn quite chewy. The ajoblanco looks like hummus but tastes of pure almonds — nutty and rich — and enlivened with garlic and fruity, wine-y vinegar. The parsley sauce adds bursts of freshness.

Serve with grilled bread, and you have a meal ready in a flash that’s also worthy of any holiday gathering.

Shrimp Skewers & Ajoblanco Sauce

(Serves 4)

16 raw shell-on jumbo shrimp

4 ounces cured chorizo

2 lemons

16 padron or shishito peppers

2 cups slivered almonds

1 to 2 cloves garlic or to taste

1 to 2 tablespoons sherry vinegar or to taste

1/2 bunch of Italian parsley (about 1/2 ounce)

1 pinch of smoked paprika, to serve

Peel the shrimp, leaving the tails on, then run a small sharp knife down the back of each, discarding the vein. Slice the chorizo into generous 1/4-inch-thick rounds, halve and thinly slice 1 of the lemons, and prick the padron peppers. Load everything up onto 4 long metal skewers, alternating as you go, and being mindful not to pack it all on too tightly.

Toast the almonds in a frying pan over medium-high heat or on the stove until lightly golden (or toast in a metal sieve over hot zone, if you’ve got the grill lit already), then add them to a small blender or food processor. Peel and add the garlic, along with the sherry vinegar and 1 cup of cold water. Season with sea salt and blitz until you have a thick, smooth paste, thinning with extra splashes of cold water, if needed. Taste, and adjust by adding more garlic, sherry vinegar or salt, if needed. Spread onto a serving platter.

Roughly chop the parsley, stems and all, then add it with a pinch of salt to a mortar and pestle, and pound into a fine paste. Finely grate in the zest of the remaining lemon and muddle in 4 tablespoons of extra-virgin olive oil.

Light the grill. Cook the skewers on the hot zone for 3 to 4 minutes, or until beautifully charred and cooked through, turning regularly and moving to the medium or cool zone if they’re coloring too quickly. Transfer to a serving platter, drizzle with some parsley oil, squeeze on the remaining lemon juice and finish with a nice dusting of paprika.

Adapted from “Grill: Easy Grilling, Big Flavor” by Jamie Oliver

More Jamie Oliver Recipes to Enjoy: Incredible Lamb Fricassee My Way

And: Portuguese Egg Custard Tarts