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Quick and Easy Grilled Shrimp
on Rosemary Skewers
5 servings
INGREDIENTS
1 pound large shrimp (36-40) – peeled and deveined
2 cups bottled italian dressing
1/4 cup chopped fresh parsley
10 large branches fresh rosemary
METHOD
1 Peel and devein shrimp and place into a large Ziploc bag with italian dressing
and chopped parsley. Marinate for 1 hour, in the refrigerator.
2 When ready to prepare, begin by preheating grill side on high on high for 10
minutes. Beginning with the bottom of the rosemary, with rosemary leaves
pointing down, spear the shrimp and slide down the rosemary branch. Repeat
with 3 more shrimp per skewer.
3 Place skewers onto grill, cook for approx 3 minutes per side. Flip and
continue to cook till shrimp are pink, and curled.
PRESENTATION
These skewers are wonderful as an appetizer, or try them on top of a greek salad.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
2221
Grilled Tuna
with Mint Vinaigrette
4 servings
INGREDIENTS
1 1/2 pounds fresh tuna in 4 equal steaks
fresh ground white pepper
2 tablespoons fresh mint or basil (Plus 4 sprigs for garnish) – chopped
1/2 cup extra virgin olive oil
1 tablespoon lime juice
1 tablespoon white or red wone vinegar
1 tablespoon fresh parsley – minced
2 medium shallot – minced
6 ripe plum tomatoes – peeled, seeded and diced
2 cloves garlic – chopped
METHOD
1 Sprinkle the Tuna steaks with pepper, then marinate in 1 tablespoon
of mint and 2 tablespoons of olive oil for 1-3 hours in the refrigerator.
2 In a bowl, combine the remaining ingredients, taste for correct seasoning.
Reserve.
3 To prepare, preheat grill side on high for 10 minutes.
Sprinkle the Tuna steaks with salt, and place on the grill.
4 Cook for 4 minutes per side for med. rare. To serve, nap the individual serving
plates with vinaigrette, place steak on top and garnish with mint sprig.
Recipe courtesy "Live, Love, Eat! The Best of Wolfgang Puck, Random House 2002