This Month's Recipe
Tuscan Grilled Shrimp
with grilled portabella & red pepper salad
- Shrimp
- 1 ½ lbs white shrimp, peeled and deveined
- 1 tsp garlic powder
- 1 tsp dried oregano
- ? cup Lucini Olive Oil
- ¼ cup Hardy's Nottage Hill Chardonnay
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp red pepper flakes
- zest of 1 lemon
- Portabella Salad
- 4 large portabella mushrooms, stemmed
- ? cup Lucini Olive Oil
- 1 ½ cups Krinos Roasted Red Bell Peppers, cut into strips
Dressing
¼ cup Lucini Olive Oil
2 tbsp Lucini Balsamic Vinegar
1 tbsp fresh rosemary, chopped
2 garlic cloves, minced
1 (4 – 5 oz) pkg mixed baby greens
Preparation:
Combine all shrimp ingredients in a bowl and toss to coat shrimp. Allow to sit for 10
minutes, remove shrimp and discard remaining marinade. Preheat grill to medium-high
heat and grill shrimp for 1-2 minutes per side, until they are cooked through and turn pink. Remove from grill and set aside; keep warm.
For the salad, reduce grill heat to medium. Brush both sides of mushrooms with olive oil and place on grill rack. Cook until tender, turning occasionally, about 20 minutes. Transfer to plate to cool slightly, then cut into ½ inch wide strips and toss with red peppers. Season to taste with salt and pepper.
For dressing, combine vinegar, rosemary and garlic in a small bowl. Gradually whisk in remaining ¼ cup olive oil until well blended. Season with salt and pepper.
Arrange greens on a large platter. Top with mushrooms and peppers and mozzarella. Top salad with dressing and serve alongside shrimp.
Easy Appetizer suggestion: mix one half jar Robert Rothschild Roasted Pepper and Onion Dip with 8.8 oz Mascarpone cheese, spread on TFM French Rounds.
Enjoy with a glass of Hardy’s Nottage Hill Chardonnay or
Hardy’s Nottage Hill Shiraz. |
