Thursday, April 2, 2009

Marinated Shrimp with Italian Vegetables

This was intended to be made onto skewers for the grill, however, if weather doesn't permit, it makes a quick and tasty saute dish as well!

1 1/2 lb Georgia Gulf Coast shrimp, peeled and deveined
Newmans's Own Family Style Italian dressing
1 red bell pepper, cut into 2" squares
1 green bell pepper, cut into 2 " squares
1 fennel bulb, cut into 2" squares (not cubes)
zest from 1 lemon
juice from 1 lemon
1/4 cup oregano leaves, bruised
salt and pepper

Combine peppers, fennel, oregano and lemon zest in a non-reactive bowl. Cover w/ plastic wrap and refrigerate 30 minutes to overnight.

Place shrimp in a non-reactive bowl and add enough salad dressing to coat. Cover w/ plastic wrap and marinate 30 minutes.

Build skewers by alternating red pepper, fennel, green pepper and shrimp, up to twice on each skewer. Season with salt and pepper.

Heat grill to medium-high heat and carefully coat with an oiled cloth or paper towel.
Once hot, place skewers on the grill and cook for 4-5 minutes on each side or until the shrimp are pink and firm. Drizzle lemon juice over each skewer, remove from grill and serve.

Alternatively, heat 2 Tbsp of oil in two large saute pans over medium high heat. Once hot, add the vegetables (including oregano and lemon zest) and cook about 4 minutes or until they start to become tender. Add the shrimp, discard the marinade, season with salt and pepper and cook another 6-8 minutes turning the shrimp once. Squeeze lemon juice into both pans, remove from heat and serve.

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