Art_Of_Entertaining_2016

All Things Italian
Grilled Shrimp with Arugula and Orange Vinaigrette
This salad is a perfect combination with this meal. Your guests will love it too.
Ingredients
• 1 medium orange
• 1/4 cup plus 2 Tbs. extra-virgin olive oil
• 2 teaspoon chopped fresh thyme
• 2 teaspoon white-wine vinegar
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 20 jumbo shrimp (21 to 25 per lb.), peeled, deveined, rinsed, and patted dry
• 1 red bell pepper, quartered lengthwise and cored
• 1 medium fennel bulb (about 1 lb.), trimmed, quartered, cored, and thinly sliced crosswise
• 5 oz. baby arugula (about 5 cups
Directions
Prepare a stove top grill pan over medium heat.
1. Finely grate 1 teaspoon of zest from the orange and then squeeze 1/3 cup juice. In a small bowl, whisk the juice and zest with 1/4 cup of
the oil, 1 teaspoon of the thyme, the vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
2. In a large bowl add the shrimp, red pepper and the remaining 2 tablespoon oil, 1 teaspoon thyme, 1/2 teaspoon salt and 1/4 teaspoon
pepper. Put them in a medium bowl with the shrimp and red pepper and toss with the remaining 2 Tbs. oil, 1 tsp. thyme, 1/2 tsp. salt,
and 1/4 tsp. pepper.
3. Grill the shrimp and peppers (skin side up), covered, until they have good grill marks, 2 to 3 minutes. Flip both and continue to grill
until the shrimp are just firm and opaque, about 2 minutes more. Move the shrimp to a clean plate and let the peppers continue to cook
until they’re soft and the skin is charred, about 5 minutes more.
4. In a large bowl, toss the fennel and arugula with half of the vinaigrette. Season to taste with salt and pepper. Distribute the greens on 4
plates and top with the shrimp, and red peppers. Drizzle with some of the remaining vinaigrette and serve.
© Cindy’s Table
www.CindysTable.com
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