mjcunning.skinnyfiberpromo/ GRILLED SHRIMP COCKTAIL WITH EGGPLANT CAPONATA AND ASPARAGUS ingredients 2 cloves garlic , minced and mashed into a paste 2 TBS capers drained and chopped 4 sprigs parsley chopped 1 eggplant , halved lengthwise 1 bunch basil , rough chopped 1 lemon , zested and quartered 1/2 bunch asparagus 10 ounces meduim shrimp peeled and deveined 1/4 C . Ketchup 1 Tbsp. horseradish wooden skewers heat your grill to mediun high , cut cross hatches into the eggplant meaty side and drizzle with olive oil , and set on a cookie sheet , cut side up , Lay out the asparagus on the same cookie sheet and drizzle with olive oil , skewer the shrimp and put on another cookie sheet drizzle with olive oil , , , Evenly top the shrimp and veggies with the lemon zest garlic paste , the juice of 2 wedges of lemon and half the basil . season everything with salt and pepper. let it stand and marinate while you make the coctail sauce In a small bowl combine katchup , horseradish , the juice of 1 wedge of lemon and half the parsley , Stir in 1 tsp olive oil and salt and pepper to taste . Grill the eggplant cut side down first for 4-6 minutes per side till the eggplant is tender. grill the shrimp and asparagus 3-5 minutes per side till the shrimp is cooked and grill marks appear. transfere everything to a plate , Make the Caponata by taking a spoon and scraping the flesh from the eggplant and discarding the skins . Roughly chop and add to a bowl along with the capers the remaining parsley and basil and the juice of the remaining lemon drizzle a bit of olive oil and season with salt and pepper to taste , Plate and ENJOY
Posted on: Sat, 05 Jul 2014 14:58:48 +0000
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