A load of grilled shrimp accent this easy pasta dish.

Even if you don’t have a beach house — yeah, that would be me, too — you’ll find yourself kicking back with pleasure when you dig into this dish.

“Beach House Pasta with Shrimp and Grilled Limes” is from the new cookbook, “Food52 Any Night Grilling” (Ten Speed Press), of which I received a review copy. It’s by Austin cookbook author Paula Disbrowe and the Food52 team.

As the name implies, the book includes 60 grilling recipes easy enough to make any night of the week. There’s a primer on gas versus charcoal, basic information on setting up your grill, and judging its heat.

Enjoy everything from “Crispy Greek Pies with Dandelion & Feta” and “Grilled Branzino with Thai Basil Butter” to “Smoky Tomato & Red Lentil Soup” to “Tipsy Chicken with Smoky Pan Drippings.”

With this shrimp pasta, I know what you’re thinking: Why start up the grill just for cooking some shrimp and a few limes when making pasta?

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