For the grilled shrimp: Soak wooden skewers in water for an hour before using them on the grill. Mix the shrimp, garlic, lemon, and oil in a bowl, cover and let marinate for 20 minutes in the refrigerator. Set on skewers and season with salt and pepper. Prepare grill to medium high heat and grill for 5-6 minutes or until cooked through, turning to grill both sides.
For the potato salad: Place the potatoes and a tablespoon of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain and let cool slightly.
Whisk together the olive oil, lemon, dijon, salt and pepper. Set aside. When the potatoes are slightly cooled, cut them into quarters or half, depending on their size. In a large bowl, toss with dressing and lots of fresh herbs. Season with additional salt and pepper to taste as needed.
Corn tomato salad: Bring a large pot of water to a boil, add a few generous pinches of salt and cook the corn for 3 minutes. Drain and let cool slightly. Cut the kernels off the cob and toss in a large bowl with the remaining ingredients. Season with salt and pepper to taste. Toss in torn basil just before serving. This salad is also great with spiralized zucchini noodles mixed in.
Cucumber salad: Combine all ingredients in a medium bowl and season to taste.
Summer squash: Melt ghee in a medium pan over medium-high heat. Toss in the zucchini, squash and thyme. Stir-fry for several minutes until squash starts to brown. Season with salt and pepper and continue to cook until just barely cooked through.