Page 80 - 2016TOHCookbook

Grilled Shrimp and Vegetables
Lurie Family | RIVER VALE, NJ
“Shrimp is one of Sarah’s favorites. This recipe is really delicious and reminds us all of summer. Any extra grilled vegetables are really good on a ciabatta roll with some fresh mozzarella, pesto and arugula.” DEBBIE LURIE
INGREDIENTS
Serves 4
For the grilled shrimp:
1 pound peeled and deveined shrimp, preferably fresh Gulf shrimp
3 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 1⁄2 teaspoons salt
1⁄8 teaspoon ground black pepper Pinch of red pepper flakes
1 teaspoon dried oregano
Zest and juice of 1 lemon
PREPARATION
For the grilled vegetables:
Assorted cut-up vegetables, such as red bell pepper, zucchini, eggplant, broccoli, asparagus Extra-virgin olive oil
3 tablespoons balsamic vinegar Salt
Ground black pepper
Garlic powder
Fresh or dried rosemary
1. To make the grilled shrimp, place the shrimp, olive oil, garlic, salt, pepper, red pepper flakes, oregano and lemon zest and juice in a resealable plastic bag. Gently massage the bag to thoroughly coat the shrimp with marinade. Refrigerate 20 to 30 minutes.
2. To make the grilled vegetables, place the vegetables in a resealable plastic bag and add just enough oil to coat. Add the vinegar, salt, pepper, garlic powder and rosemary and massage the bag to distribute the seasonings. Refrigerate 15 minutes or longer.
3. Preheat a grill for direct-heat cooking over medium-high heat. Thread the vegetables onto soaked wooden skewers or use a vegetable grate for the grill. Cook until tender, 3 to 5 minutes per side. Transfer to a serving platter.
4. Thread the shrimp onto soaked wooden skewers, 4 to 5 shrimp per skewer. Cook 2 to 3 minutes per side, depending on the size of the shrimp. Transfer to the serving platter.
PAGE 70 | UMASS DINING