Recipe
12-15 count large, peeled and deveined shrimp
1 cup of cherry tomatoes
1 cup of cubed pineapple
1 teaspoon red curry paste
1 teaspoon yellow curry powder
1 teaspoon dried oregano
2 tablespoons water
1 teaspoon cayenne
salt and black pepper to season.
soaked wooden skewers
For the Vegetables
1 small baby zucchini, cut into 1/2 inch rounds
1 small, thin long egg plant, cut into 1/2 inch rounds
1 whole ear of corn
1/4 of a head of cauliflower, sliced lengthwise thinly
1/4 loaf of garlic bread
1 bell pepper, cubed
2 tablespoon good olive oil
salt and black pepper
1 cup of greens (your choice)
Fresh basil, chopped
For the Marinade
1/2 cup balsamic vinegar (I used an aged balsamic vinegar)
1 tablespoon rice wine vinegar
1/2 teaspoon Dijon mustard
1 teaspoon freshly minced garlic
salt and black pepper
Directions
Heat outdoor grill to 350.
Season your shrimp with salt, black pepper and cayenne.
In a small bowl whisk together the curries with 2 tablespoon of water and the oregano to form a thick slurry.
Make sure to soak your skewers for 30 minutes prior to use if you are using the wooden ones.
Start adding the shrimp to the skewers, first shrimp, then tomato followed by pineapple. And continue like that. Try not to over crowd each skewer.
Using a brush, brush on the curry slurry on both sides of the skewered shrimp and veggies.
If you have a grill grate to make sure your vegetables doe not fall through the grill then use that. Otherwise you can use a cookie sheet in the oven at 450 degrees.
Lay out the vegetables on the cookie sheet, sprinkle on the olive oil, salt and black pepper. Mix so that it is all coated.
Leave the cauliflower whole so that you can grill it directly on the grill to get a nice smoky flavor.
Grill your shrimp first, for only 2-3 minutes total. You just want a pink, slight curl to your shrimp.
Grill the corn with the leaves on it at first, then remove it and char it slightly. Remove the kernels from the cub.
Grill the garlic bread whole, then chop into bit size cubes.
Grill or roast the veggies for 15 minutes, until it is lightly charred and cooked through.
Place the roasted veggies, garlic bread and corn in a bowl with the greens.
Whisk together the salad marinade of vinegars, mustard and garlic. Pour over the salad.
Toss to coat.
You can either serve the shrimp on top of the salad or toss it in, either way they taste great!
