The nice part about this recipe is that any vegetable will go well with the grilled shrimp. Use what you have on hand. Mushrooms are OK, asparagus is good, alright - anything you have is great!
Grilled Shrimp & Vegetable Salad
recipes by George Hirsch | Makes four servings
From George Hirsch Living it UP! TV Series
16 large shrimp, peeled and devein
Marinade for Shrimp:
2 tablespoons Olive oil
Juice from one lemon
2 teaspoons lite-soy sauce
1 Tablespoon honey
3 cloves garlic, chopped
1 teaspoon hot sauce
1 Tablespoon fresh mint, chopped
Mix all ingredients for shrimp marinade and pour over shrimp.
For the vegetables:
2 green squash, split and grilled
2 large tomatoes, split and grilled
1 large sweet onion, cut into 4 pieces and grilled
4 Tablespoons olive oil
1 Tablespoon fresh thyme, chopped
juice of one lemon
pinch sea salt
fresh ground black pepper
Mix lemon, oil, thyme, pepper and salt with vegetables.
Pre heat grill to a very high heat.
Grill vegetables on high heat until light brown and vegetables are tender.
Two minutes before vegetables are done place shrimp on grill.
Cook shrimp on hot grill and cook two minutes on each side, turning once. Baste the shrimp with any remaining marinade. Do not over cook. Pink means done. Remove shrimp from grill and serve with grilled vegetables.
From George Hirsch Living it UP! TV Series
