Grilled Shrimp Caprese Food

GRILLED SKIRT STEAK CAPRESE

Steps:

• Make the vinaigrette: Whisk together the vinegar, mustard, salt and pepper in a medium bowl. While whisking, slowly drizzle in the oil and whisk until emulsified. Set aside.
• Place the steak in a baking dish. Add half the vinaigrette and turn to coat; let the steak sit at room temperature for 30 minutes.
• Heat a grill to high or a grill pan over high heat on top of the stove.
• Remove the steak from the marinade and pat dry. Season both sides with salt and pepper. Grill until lightly charred on both sides and just cooked to medium-rare doneness, about 4 minutes per side. Transfer the steak to a cutting board and let rest for 5 minutes.
• Meanwhile, mix the arugula and red onion in a large bowl. Add some of the remaining vinaigrette and toss to coat. Season with salt and pepper.
• Thinly slice the steak across the grain and arrange it on a platter with the tomatoes. Serve with the arugula salad.

GRILLED SHRIMP SKEWERS

Steps:

• Put the olive oil, garlic and chile flakes in a small skillet. Turn the heat to low and let the mixture heat for about 10 minutes; the oil should just barely simmer around the garlic in the last few minutes. Remove from the heat and cool slightly. Transfer to a blender, add the 1 tablespoon oregano and some salt and pepper, and blend until the garlic and oregano are finely chopped. Set aside half of the chile-garlic oil for serving.
• Heat the grill to high. Thread the shrimp onto skewers, about 4 or 5 shrimp per skewer, threading so that the skewers goes through the tail and thick end of each shrimp. Brush the shrimp with some of the chile-garlic oil and season with salt and pepper. Grill until lightly golden brown on both sides and opaque, 1 to 1 1/2 minutes per side. Transfer the skewers to a platter and immediately drizzle with some of the reserved chile-garlic oil (not the oil you used for brushing the raw shrimp). Garnish with oregano, and serve with more of the reserved oil.

EASY GRILLED SHRIMP MARINADE

Steps:

• Combine olive oil, ketchup, balsamic vinegar, garlic, cilantro, paprika, salt, and cayenne pepper in a large bowl. Add shrimp and coat well. Chill in the refrigerator for 30 minutes to 1 hour.
• Preheat a grill for medium-high heat and lightly oil the grate. Thread shrimp onto skewers.
• Cook shrimp on preheated grill until pink and opaque, 2 to 3 minutes on each side.

GRILLED SHRIMP LOUIE

Steps:

• Place mayonnaise, ketchup, creme fraiche, 1 tablespoon lemon juice, cider vinegar, brown sugar, paprika, salt, cayenne pepper, Worcestershire sauce, green onion, and parsley in a bowl. Whisk together until ingredients are well combined. Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
• Drizzle olive oil and juice from half a lemon over the shrimp just before grilling. Sprinkle with salt and smoked paprika. Gently but thoroughly toss until shrimp are coated.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Grill over hot coals until shrimp are pink and flesh is opaque, about 2 minutes per side. Transfer to a dish and refrigerate until shrimp are chilled, about 30 minutes. You can remove shrimp tails or leave them on.
• Divide romaine lettuce among serving bowls. Arrange cherry tomatoes, avocado slices, and egg halves on top. Season with salt and pepper. Ladle on about 1/4 cup to 1/2 cup dressing on the vegetables, and top with the shrimp and sliced green onions. Drizzle additional dressing over the shrimp, if desired.

OLIVE GARDEN SHRIMP CAPRESE

Steps:

• Combine tomatoes, basil, olive oil, garlic, Italian seasoning and salt in a large bowl and blend thoroughly. Cover, set aside and marinate for at least 1 hour.
• Heat a large, nonstick skillet over medium heat. Add butter and let melt. Stir in white wine and bring to a boil. Add heavy cream and Parmesan cheese and bring to a simmer. Let sauce reduce to desired consistency.
• Add cooked, drained pasta and marinated tomatoes to skillet. Stir to thoroughly coat pasta with sauce.
• Transfer pasta and sauce to serving platter and top with mozzarella cheese.
• Grill or sauté shrimp until internal temperature reaches 150°F and set aside.
• Place serving platter in broiler for 2-3 minutes, or until cheese has melted.
• Top pasta with cooked shrimp and serve.

GRILLED CAPRESE SANDWICH

Steps:

• On four slices of bread layer the mozzerella cheese and tomatoes.
• Sprinkle with basil, vinegar, salt and pepper.
• Top with remaining slices of bread.
• In a small bowl combine oil, parmesan cheese and garlic powder.
• Brush over both sides of each sandwich and either place on a grill over medium heat, or cook in a skillet until golden brown.

GRILLED SHRIMP CAPRESE (OLIVE GARDEN COPYCAT)

Steps:

• *Chef's Note on ingredients: To preserve juices and seeds, use a pairing knife to remove hust the top of the core on each tomato.
• Pre-heat broiler.
• COMBINE tomatoes, basil, olive oil, garlic, Italian seasoning and salt in a large bowl and blend thoroughly. Cover, set aside and marinate for at least 1 hour.
• HEAT a large, nonstick skillet over medium heat. Add butter and let melt. Stir in white wine and bring to a boil. Add heavy cream and Parmesan cheese and bring to a simmer. Let sauce reduce to desired consistency.
• ADD cooked, drained pasta and marinated tomatoes to skillet. Stir to thoroughly coat pasta with sauce.
• TRANSFER pasta and sauce to serving platter and top with mozzarella cheese.
• GRILL or SAUTE shrimp until internal temperature reaches 150°F and set aside.
• PLACE serving platter in broiler for 2-3 minutes, or until cheese has melted.
• TOP pasta with cooked shrimp and serve.