Grilled Shrimp Caprese Recipes

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.

Steps:

• Mix tomatoes, mozzarella, basil, 1 clove minced garlic, and 1 tablespoon olive oil in a bowl; toss to coat. Cover bowl and refrigerate.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place steak in a large resealable bag; add 1 clove minced garlic, 1 tablespoon olive oil, salt, and pepper. Seal the bag and distribute the oil mixture over the steak.
• Cook the steak on the preheated grill to your desired degree of doneness, about 5 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let stand for 5 minutes before thinly slicing across the grain.
• Divide lettuce onto 4 serving plates; drizzle about 1 1/2 teaspoons balsamic vinegar and 1 1/2 teaspoons olive oil onto each lettuce portion. Top each salad with 1/4 the steak and 1/4 the tomato mixture.

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.

Steps:

• Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
• Place cherry tomatoes on the prepared baking sheet, cut side up; sprinkle with sugar and oregano.
• Bake in the preheated oven until completely wilted, about 1 hour.
• Meanwhile combine celery, carrot, onion, peppercorns, and salt in a saucepan. Add enough water to fill the saucepan halfway. Cover and bring to a boil for 10 minutes. Add shrimp and poach for 5 minutes. Drain, peel, and chop shrimp.
• Cut buffalo mozzarella into cubes; place in a colander or sieve to drain off excess water.
• Place bread in the bowl of a food processor and pulse to make breadcrumbs. Heat 1 teaspoon olive oil in a pan over medium heat. Add breadcrumbs and cook until crispy and golden in color, about 3 minutes.
• Mix the buffalo mozzarella cubes with cooked shrimp in a large bowl. Add chopped black olives and season to taste with olive oil, salt, and pepper. Arrange on a serving plate and top with caramelized tomatoes and toasted breadcrumbs. Drizzle with some more olive oil and garnish with basil leaves.

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.

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.

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.