Grilled Shrimp with Feta and Tomatoes


2 TBSP red-wine vinegar

2 tsp Dijon mustard

Finely grated zest of one lemon

salt and pepper to taste

3 TBSP extra-virgin olive oil

Combine vinegar, mustard, lemon zest, salt and pepper in a bowl. Whisk constantly while adding olive oil until thickened. Set aside.

3 lbs large Shrimp (peeled and deveined)

Juice of one lemon

Finely grated lemon zest of one lemon

1/4 cup extra virgin olive oil

2 tsp oregano

Salt and pepper to taste

Combine in a large bow. Toss and let rest for 15 min. Light coals.

Thread the shrimp onto wooden skewers. Grill shrimp over high heat, approximately 2 minutes per side. Do not overcook. Remove shrimp and remove from skewers and put in a large bowl.

1 head radicchio (or 2 heads if small)

Discard outer leaves. Cut the white bottom off of each radicchio leaf.

Add leaves to bowl with shrimp.

2 lbs ripe plum tomatoes, cut into eighths

8 ounces fresh feta cheese, cut into 1/2 inch cubes

1/2 cup fresh basil leaves, coarsely chopped

1/4 cup parsley leaves, coarsely chopped

Add tomatoes, cheese, basil and parsley to bowl with shrimp and lettuce and toss.

Add vinaigrette and toss again

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Green Enchiladas

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    Beer butt chicken       Mom's Rye bread


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