As June rolls around, the name of the game is easy cooking. In fact, the less, the better, so long as the results are fresh and mouthwatering. And since farmers’ markets and farmstands are bulging with their summer best, select your favorite mix and match favorites and toss together a great salad. Top it with citrusy grilled shrimp and pair it with a French baguette and you have a delicious lunch.
Shrimp and marinade:
20 extra large shelled and deveined shrimp with tails left on
2 cloves garlic, crushed
½ cup extra virgin olive oil
1 fresh lime, juiced
½ t salt
¼ t pepper
1/8 t crushed red pepper flakes
Whisk together marinade ingredients and toss with shrimp. Place in refrigerator for ½ hour.
Orange vinaigrette:
1 clove garlic
2 shallots, finely minced
1 T Dijon mustard
¼ cup freshly squeezed orange juice
½ cup extra virgin olive oil
½ t salt
1/8 t freshly ground pepper
1 t fresh thyme leaves
While shrimp is marinating, make orange vinaigrette salad dressing. Mash garlic in a small bowl. Add shallots and mustard. Whisk in orange juice and then slowly whisk in olive oil. Season with salt, pepper and thyme leaves. Adjust for preferred acidity.
Grill shrimp on a hot grill for 2 minutes on each side or just until opaque. Use metal skewers if you think shrimp might slip through grate.
Salad ingredients:
Medium head of red radicchio
Segments from 2 oranges, pith and membranes removed
Small head of leafy green lettuce
16 red cherry or grape tomatoes
1 small red onion, cut into thin slices
Mix salad ingredients together in a large bowl. Toss with just enough orange vinaigrette to lightly coat greens. Divide among 4 salad plates. Top each with 5 shrimp. Serves 4 as a lunch entrée.
Photographer Bill Brady http://bit.ly/9wFYxm
Food Stylist Brian Preston Campbell
Recipe Provided by Phyllis Kirigin, aka sweetpaprika http://sweetpaprika.wordpress.com http://sweetpaprika.wordpress.com