I made this recipe last weekend and wanted to share it with you.
If you're in the mood for a little grilling,
piquant pasta dish is a cinch-and pretty, too!
1 pound extra-large fresh shrimp
peeled and deveined with tails on
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 tablespoon finely chopped fresh
flat-leaf Italian parsley
1 teaspoon finely chopped fresh oregano (optional)
pinch crushed red pepper flakes
To butterfly raw shrimp, with small sharp knife, slice down back of shrimp,
almost completely through. Spread and flatten to form butterfly shape.
In a shallow bowl, combine oil, vinegar, lemon juice, basil, parsley, oregano,
and crushed red pepper flakes. Add shrimp, toss to coat.
Cover and marinate in refrigerator 30 minutes.
Remove shrimp from marinade, discard marinade. Grill or broil shrimp, turning once, until shrimp turn pink. Serve with marinara sauce over the hot pasta if you'd like and top with shrimp.
I wanted a salad too!
I made some Parmesan Crisps for the salad.
- 1/2 cup grated Parmesan
Preheat oven to 400 degrees F.
Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remainingcheese, spacing the spoonfuls about a 1/2 inch apart.
Bake for 3 to 5 minutes or until golden and crisp. Cool.
Our pomegranate tree has given us a wonderful crop of fruit this year.
We are lucky to grow them in San Diego.
I took advantage of adding some in our salad.
A handful of spinach, sliced avocado, pomegranate seeds and
Hope you enjoy the recipes!