Thursday, May 6, 2010

Grilled Shrimp on Spinach

 - Art Smith
3 T olive oil
2 T lemon juice
2 garlic cloves, crushed
1 t chopped fresh oregano
1 t chopped fresh basil
1 t chopped fresh chives
pinch cayenne
salt and freshly ground pepper
24 large shrimp, peeled and deveined
Marinate in fridge for 2 hours.  Grill the shrimp 5 minutes (or saute).
4 ounces green beans, cut in 1 inch lengths, steamed to crisp-tender
2 ears of corn, grilled and corn cut from cobs
1 pint grape tomatoes, halved
2 T balsamic vinegar
2 T olive oil
salt and freshly ground pepper
Marinate together, then serve along with shrimp over:
6 cups spinach
1 c fresh basil leaves
(Tossed together)

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