Wednesday, August 27, 2008

Perfection: (SHRIMP WITH FETA)

I can NOT ever remember Recipezaar letting me down. It is, hands down, my favorite recipe site. I had a two pound bag of frozen shrimp and needed a solution for dinner. I found this and could literally taste the damn thing before I even cooked it just by reading the recipe! Oh, and my guys.....well, my guys LOVED it! Yay! I love it when I hit one out of the park (seriously I'm not really THAT conceited even though I sound it here). I just get tickled when they really like something that I've made for the first time. So without further ado (and heavily borrowed from Recipezaar) here's a real delicious and easy summer dinner for three (if you're piggy like us) but more than likely for four:

Grilled Shrimp With Feta and Tomatoes (Recipezaar # 180223):


2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 lemon, zest of
salt and pepper
3 tablespoons extra-virgin olive oil

3 lbs large shrimp, peeled, deveined, rinsed and patted dry
1 large lemon, juice and zest of
1/4 cup extra-virgin olive oil
2 teaspoons dried oregano
salt & freshly ground black pepper
1 head radicchio (I used an Italian blend bag of lettuce instead)
2 lbs ripe plum tomatoes, cut into 8 pieces each
8 ounces feta cheese, cut into 1/2 inch cubes
1/2 cup mint leaf, coarsely chopped (DON'T SKIP THIS!!!)


Prepare vinaigrette:
1. Whisk the vinegar, mustard, lemon zest, salt and pepper in a small bowl.
2. Whisking constantly, slowly drizzle in the oil until thickened.
3. Set aside.

Prepare shrimp:
1. Toss together the shrimp, lemon zest and juice, olive oil, oregano, salt and pepper in a large bowl.
2. Let rest for 15 minutes, tossing once.
3. Thread the shrimp on 12 metal skewers.
4. Grill the shrimp over high heat for no more that 2 minutes per side, turning carefully.
5. Remove shrimp to a large bowl.

Prepare salad (final step):
1. If using radicchio: Trim the tough white bottom section off each leaf then add the leaves to the shrimp. *I used spinach which worked REAL well*
2. If using bag lettuce just place into large serving bowl.
3. Add shrimp along with tomatoes, cheese and mint.
4. Toss with vinaigrette.

I made pita chips on the side and this made a great summer meal for the three of us. I've said before Bob and I are big fans of the large one plate meal so this was perfect. I used spinach instead of mixed greens or radicchio (not a fan) and used the full amount of fresh mint that was called for. I INSIST that the mint be used here. What a lovely flavor (and a surprise!). Besides, it gave me great feeling to go out into the garden and use some of the ever-growing mint and harvest my heirloom tomatoes for this. I feel like a complete woman now.....just thinking about it now makes me wish I had a good bottle of wine (ummmm...Bogle Cabernet comes to mind) and a nude beach to eat this on (not with the son of course). I can dream.

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