Wednesday, June 1, 2011

Grilled Shrimp with Tomato Salad

By Paul Briand

When it comes to looking for good recipes to try and write about, my wife Jane is a valued co-conspirator.

In part, she knows I’m always on the hunt for something new. But largely, I think, she knows how she benefits with another delish dish on the table.

This recipe comes from the Relish magazine her newspaper, the Eagle-Tribue in Massachusetts, puts into Tuesday’s edition once a month. You can find the recipe online at here.

This recipe oozes summer. Grilling shrimp. A light, tasty vinaigrette. And tomatoes galore.

One note: I couldn’t find yellow pear tomatoes at my supermarket. So I substituted a yellow bell pepper. It offered the same color effect to the salad, and had the added bonus of adding texture and a crunch to the salad that it wouldn’t have had otherwise.

For the vinaigrette:
1/2 cup white wine vinegar
3 tablespoons orange juice, freshly squeezed
1 tablespoon lemon juice, freshly squeezed
1/4 cup olive oil
1 tablespoon whole-grain mustard
2 garlic cloves, pressed
2 teaspoons chopped cilantro
1 tablespoon honey
For the shrimp:
2 tablespoons olive oil
2 garlic cloves, finely minced
1/4 teaspoon red pepper flakes
12 jumbo shrimp, peeled and deveined, tails intact
White pepper
For the tomato salad:
2 beefsteak tomatoes
4 Roma tomatoes
12 red grape tomatoes, cut into halves
12 yellow pear tomatoes, cut into halves
Freshly ground black pepper
4 tablespoons basil, cut into thin ribbons

1. To prepare the vinaigrette, combine all ingredients in a large bowl. Whisk well;
2. To prepare the shrimp, combine olive oil, garlic, red pepper flakes and shrimp in a large bowl;
3. Let stand 15 to 30 minutes. Add white pepper;
4. Heat grill to medium-high. Thread shrimp on skewers;
5. Place shrimp on grill rack and cook on grill 2 to 3 minutes, until just pink. (Or grill jumbo shrimp directly on the grill.);
6. To prepare salad, toss grape and pear tomatoes into vinaigrette. Sprinkle with pepper. Slice beefsteak tomatoes and Roma tomatoes into 1/8-inch-thick slices and place on serving plates. Spoon grape and pear tomatoes and vinaigrette on top and garnish with basil. Serve with shrimp.

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