Grilled Shrimp with Feta and Tomatoes
Seeing as how harvesting season in coming up fast and my tomato plants are bursting with fruit (they are still green.. but there are just a TON of ‘em out there!) – I’ve been searching for good recipes to use my tomatoes in.. but still keeping in my diet plan, of course. I give you:
Grilled Shrimp with feta and tomatoes
Vinaigrette:
2 T red-wine vinegar
2 t dijon mustard
finely grated lemon zest
salt (or salt sub) and pepper to taste
3 T extra virgin olive oil
3 lb large shrimp (cleaned)
finely grated lemon zest AND juice (from 1 large lemon)
1/4 c olive oil
2 t dried oregano
salt pepper
1 head Radicchio (2 if small)-outer leaves discarded inner leaves separated rinsed and dried.
2 pounds ripe plum tomatoes…cut into 8 pieces each
8 oz fresh feta cheese cut into 1/2 inch cubes
1/2 c whole mint leaves
prep vinaigrette:
whisk vinegar, mustard, salt pepper. while whisking constantly drizzle in the oil until thickened. set aside (makes 1/3 c)
toss shrimp, zest, juice, olive oil, oregano salt pepper in large bowl. Let rest for 15 minutes, toss once.
Prep grill
Thread onto metal skewers. grill over high heat no more than 2 minutes a side.
Place in large bowl
Trim the tough white bottom of the raddichios leaves, then add to the shrimp along with the tomatoes, cheese and mint. Toss with the vinaigrette and serve in large decorative bowl
Info:
cals: 270
carbs:8gm
protein:33gm
fat:11gm
