Grilled Shrimp with Feta and Tomatoes
Vinaigrette:
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
Sewing
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