Recipe of the Week: Grilled Shrimp Spiedini
If you are tired of the same old fare for dinner, here is a great recipe that will brighten up your dinner table in no time. I like to use large pink Florida Key West shrimp; their sweet taste is delicious. Serves six. (Chef tip: Remove the bottom needles from each rosemary skewers, leaving just the top needles.)
12 large shrimp, shelled and de-veined
6 fresh rosemary skewers
1/4 cup extra virgin olive oil
1 orange, juice and zest
1 teaspoon chopped fresh basil
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
Combine orange juice and zest, basil, garlic, salt and pepper in a bowl. Add shrimp and marinate for one hour in refrigerator.
Drain shrimp and reserve liquid. Grill shrimp for five minutes on both sides, while brushing with marinade.
Serve shrimp spiedini with fresh lemon arugula salad.
LEMON ARUGULA SALAD
(serves eight)
For lemon vinaigrette:
1 tablespoon fresh lemon juice
4 tablespoons sherry vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
8 tablespoons extra-virgin olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
For the salad:
2 cups (loosely packed) arugula
4 red ripe tomatoes, seeded and chopped
Combine lemon juice, honey, vinegar and Dijon mustard in small bowl; whisk in olive oil. Season dressing to taste with sea salt and pepper. Cover; chill.
Toss arugula and tomatoes with vinaigrette in medium bowl; season to taste with sea salt and pepper. Mound arugula and tomatoes on top of each grilled shrimp spiedini and serve.