Olive Oil & Herb Grilled Shrimp & Vegetables Take advantage of the last of grilling season with this easy, flavorful dish! 1 ½ c extra virgin olive oil, plus extra for veggies 1/3 c fresh parsley, finely chopped 1 tbsp fresh oregano, finely chopped Juice of 1 large or 2 small lemons 1-2 pinches red pepper flakes (optional) 6 cloves garlic, minced Salt and pepper to taste 3 tbsp tomato paste, divided ¼ c sun dried tomatoes (dry, not oil packed), finely sliced 24 oz frozen shrimp, thawed (shells removed and deveined) Wooden BBQ skewers One box (about 13 oz) whole grain angel hair pasta One bell pepper ½ bunch asparagus 2 thick slices red onion 12 button or cremini mushrooms Optional: Parmesan cheese and extra fresh herbs for topping Combine 1 ½ c olive oil, parsley, oregano, lemon juice, pepper flakes, garlic, salt, and pepper, whisk to combine. Remove about ½ c of the mixture to a large bowl. Mix 1 tbsp tomato paste into the larger portion to make a marinade for the shrimp. Set aside a small amount for basting during cooking, then pour the rest over the shrimp in a plastic bag or glass bowl. Marinate shrimp at least two hours, no more than six hours. Add the remaining tomato paste and sun dried tomatoes to the ½ c oil mixture, set aside for pasta. Soak skewers in water for at least 30 minutes prior to grilling to prevent burning. Pre-heat grill to medium heat and boil water for pasta. Thread shrimp on to skewers. Cut peppers into quarters, removing seeds and veins. Clean mushrooms and remove stems if needed, thread them on to skewers. Brush or spray vegetables with olive oil, lightly season with salt and pepper. Place veggies on the grill, adding shrimp when they are about half done. Baste shrimp with reserved marinade while cooking. Cook pasta according to package directions—it should take about as long as the shrimp. Cook shrimp just until pink, cook veggies until they are tender-crisp. Thinly slice peppers, chop asparagus into bite-sized pieces, dice onion, and cut mushrooms as desired. Drain pasta and add to large bowl with ½ c olive oil mixture and sun dried tomatoes from earlier. Add veggies and shrimp, toss to coat. Top with Parmesan cheese and extra fresh herbs if desired. Makes 4 servings
Posted on: Fri, 20 Sep 2013 23:00:00 +0000
Recently Viewed Topics
© 2015