Grilled Squash in Cilantro, Lime and Fish Sauce

Place zucchini in a large bowl. Add 1 tablespoon garlic, the oil and shallots. Toss to coat.

For vinaigrette: In a small bowl, whisk together lime juice, fish sauce, honey, cilantro and the remaining 1 tablespoon garlic.

Place zucchini, skin sides down, on grill rack. Grill, uncovered, over high heat until moderately charred, 7 to 8 minutes. Move zucchini to a cooler part of the grill if it starts to burn. Flip zucchini; cook until charred and softened but still retaining a little firmness, 3 to 4 minutes more. (Zucchini should not be limp or mushy.) Toss zucchini in vinaigrette to coat. Season with salt and pepper to taste.