1# jumbo shrimp, peeled, deveined and raw (about 26-30 per pound)
2 T. olive oil
1 T. chopped fresh garlic
¼ cup chopped fresh parsley
juice and zest of 2 lemons
2# fresh asparagus, ends trimmed and cut into 2” lengths
1 large red pepper, cored and cut into 1” dice
4 Roma tomatoes, cut into 1” dice
1# fresh arugula or baby spinach
½ cup chopped fresh mint leaves
½ cup olive oil
juice of 2 lemons
1 cloves garlic, minced
1 cup finely diced fresh strawberries
1 tsp. dried dill weed
1 tsp. salt
½ tsp. black pepper
½ cup toasted pinenuts
Garnish: fresh mint leaves, ½ cup feta cheese, lemon slices
Place shrimp, olive oil, garlic, parsley, juice and zest of 2 lemons in bowl. Toss well.
Place all ingredients in a piece of heavy duty aluminum foil about 14” x 14”. Heat grill.
Fold up sides so juice don’t flow out and place on grill.
Cook until shrimp are no longer pink, tossing often to cook evenly.
Or, use a grill pan on the stove top….heat, place shrimp on top, and then grill for 2 minutes per side.
While shrimp are cooking, place asparagus in 2” boiling water and cook until tender, about 2 minutes. Drain. Place in bowl with cut red pepper, tomatoes, arugula, and mint leaves. Toss well.
Whisk all ingredients together.
To assemble salad:
Place vegetables on platter. Arrange the shrimp, tails out, on vegetables. Drizzle with dressing and top with chopped fresh mint, ½ cup crumbled feta cheese and lemon slices. Serves 4.