Sunday, July 22, 2012

Mediterranean Shrimp with Pesto Pasta and Radish Salad




Sometimes you have to let what you find at the grocery store be your inspiration for meals -- well, an episode of “Grill It, with Bobby Flay” doesn’t hurt either.  This week shrimp skewers were our inspiration for this great summer dish.  The skewers make them really easy to grill, with just a light coating of olive oil and a little salt & pepper.

Then they go into a bowl with sautéed (or grilled) cherry tomatoes, onions, and garlic.  Smash up the cherry tomatoes so they create a sauce of sorts.  Then we made a quick pesto pasta to serve along with a radish salad in a lemon vinaigrette. 

The Mediterranean flavors of tomato, garlic, and lemon were all throughout this wonderfully bright meal.  Thanks for the idea Bobby, and we should give our friend Molly credit for inspiring the radish salad.

*One quick note:  be sure not to overcook your shrimp or they can become tough & rubbery.  They don’t take long at all.  Just wait for them to turn a nice pink color.

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