ACE Bakery > Recipe Box > Rosemary Skewered Grilled Shrimp on Summer Vegetables

			Recipe categories
			Join the Recipe Club
			Submit your own recipe

Rosemary Skewered Grilled Shrimp on Summer Vegetables

Serves 4 as an appetizer or 2 as a light main.

Low in calories, but bursting with taste, you'll find yourself making this all summer long. The beans can be boiled and shocked in cold water a few hours before you plan to sit down.

Ingredients
2 Tbsp. (30 mL) olive oil
1 large clove garlic, finely minced
kosher salt and freshly ground black pepper
12 raw jumbo shrimp, peeled
4 sturdy rosemary branches, approximately 6- to 7-inches (15- to 18-cm) long
2 large handfuls of green beans, preferably haricots vert
3 large handfuls of baby arugula
½ English cucumber, sliced 1/8-inch (3-mm) thick
2-4 large tomatoes, different colours if possible, sliced ¼-inch (6-mm) thick
1 avocado, cut in half
½ lemon
balsamic vinegar
robust extra-virgin olive oil

Instructions
Mix 2 Tbsp. (30 mL) olive oil, garlic, salt, and pepper in a low-rimmed dish. Toss in the shrimp to marinate while preparing the vegetables.

Pull the leaves off the bottom three-quarters of the rosemary branches and soak them in cool water for 10 minutes. Pat dry. Boil beans in slightly salted water until just cooked; about 7 to 10 minutes. Plunge into cold water to stop cooking and retain colour; drain. On a flat serving dish or on individual plates, layer with arugula and beans, followed by cucumber and tomatoes.

Thread three shrimp on each rosemary branch. Grill on a barbecue or in a grill pan for about 2½ minutes per side. Squeeze with lemon juice after turning.

While the shrimp are cooking, use a teaspoon to scoop out pieces of avocado and place on top of the tomatoes.

Drizzle the vegetables with balsamic vinegar and a robust olive oil. Sprinkle with salt and pepper, top with the shrimp, and serve immediately.

Cook's Tip
Come colder weather, drain and rinse a can or two of cannellini beans, warm them up in a saucepan, and toss with some minced red onion, red pepper, pitted black olives, and a few leaves of basil or arugula. Pour a few spoonfuls of olive oil over the mixture and squeeze lemon juice over top. Season with salt and pepper, toss, and use as a bed for the shrimp.

This recipe is from Linda Haynes, The More from ACE Bakery cookbook.

Printer-friendly version
Send this recipe to a friend.

previous recipe | next recipe

Rosemary Skewered Grilled Shrimp on Summer Vegetables

		Calabrese
		Ciabatta
		White