Ingredient: sea salt and freshly ground pepper

Grilled Shrimp with Lemon

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Grilled Shrimp with Lemon

Ingredients

  • 1 pound large shrimp
  • 1 tablespoon extra virgin olive oil for brushing shrimp
  • sea salt and freshly ground pepper
  • 2 lemons, halved

 

for the Grilled Shrimp

  1. Preheat grill.
  2. Butterfly shrimp by slicing almost through lengthwise, but leave shell on shrimp (this will keep shrimp tender while grilling over high heat).
  3. Brush shrimp with oil and season with salt and pepper. Grill 2 minutes on each side, until shells are pink and shrimp is opaque.
  4. Place lemons on the grill for the last minute. Remove from grill and set aside to squeeze over shrimp.
Grilled Shrimp with Lemon
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    Grilled Shrimp with Lemon
    Print Recipe
      Instructions
      1. Preheat grill.
      2. Butterfly shrimp by slicing almost through lengthwise, but leave shell on shrimp (this will keep shrimp tender while grilling over high heat).
      3. Brush shrimp with oil and season with salt and pepper. Grill 2 minutes on each side, until shells are pink and shrimp is opaque.
      4. Place lemons on the grill for the last minute. Remove from grill and set aside to squeeze over shrimp.
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      Seared Tuna with Field Greens, Asparagus, and Sunflower Seeds

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      Seared Tuna with Field Greens, Asparagus, and Sunflower Seeds

      Ingredients (serves 4)

      For the grilled tuna

      • 4 tuna steaks (4 ounces each, about ¾-inch thick)
      • Olive oil
      • Sea salt and freshly ground pepper

      for the salad

      • 2 cups mesclun
      • 1 pound asparagus, washed and trimmed
      • 2 hard cooked eggs, halved
      • 2 Tablespoons raw sunflower seeds
      • 1 teaspoon olive oil
      • ground pepper, to taste

      for the dressing

      • 3 Tablespoons olive oil
      • 1 Tablespoon pear infused white balsamic vinegar
      • 1/4 teaspoon salt
      • 1/2 teaspoon Dijon mustard
      • 1 teaspoon honey

      Instructions

      for grilled asparagus

      1. Preheat grill.
      2. Lightly coat asparagus spears with oil. Sprinkle with sea salt. Brush tuna with olive oil and sprinkle with salt and pepper.
      3. Grill tuna for 2 to 2 ½ minutes per side. (The center should be raw.) Allow fish to rest while grilling asparagus for approximately 5 minutes. During grilling, roll spears 1/4 turn every minute to ensure even cooking.
      4. Remove from grill and set aside.

      for salad dressing

      Add ingredients for dressing together in a small bowl and set aside.

      for salad

      In a large bowl add mesclun. Whisk salad dressing to combine and drizzle over greens. Toss well. Add grilled asparagus and hard cooked eggs. Sprinkle with sunflower seeds and freshly ground pepper. Top with tuna.

      Seared Tuna with Field Greens, Asparagus, and Sunflower Seeds
      Print Recipe
      Servings
      4 people
      Cook Time
      10 Minutes
      Servings
      4 people
      Cook Time
      10 Minutes
      Seared Tuna with Field Greens, Asparagus, and Sunflower Seeds
      Print Recipe
      Servings
      4 people
      Cook Time
      10 Minutes
      Servings
      4 people
      Cook Time
      10 Minutes
      Ingredients
      For the grilled tuna
      For the salad
      For the dressing
      Servings: people
      Instructions
      For grilled asparagus
      1. Preheat grill.
      2. Lightly coat asparagus spears with oil. Sprinkle with sea salt. Brush tuna with olive oil and sprinkle with salt and pepper.
      3. Grill tuna for 2 to 2 ½ minutes per side. (The center should be raw.) Allow fish to rest while grilling asparagus for approximately 5 minutes. During grilling, roll spears 1/4 turn every minute to ensure even cooking.
      4. Remove from grill and set aside.
      For salad dressing
      1. Add ingredients for dressing together in a small bowl and set aside.
      For salad
      1. In a large bowl add mesclun. Whisk salad dressing to combine and drizzle over greens.
      2. Toss well.
      3. Add grilled asparagus and hard cooked eggs. Sprinkle with sunflower seeds and freshly ground pepper. Top with tuna.
      Share this Recipe