SKEWERED SHRIMP SCAMPI
1.5 pounds fresh or frozen large shrimp
3 tablespoons lemon juice
3 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
4 ounces dried vermicelli pasta or whole-wheat vermicelli pasta
2 tablespoons snipped fresh Italian (flat-leaf) parsley
1 tablespoon olive oil
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Thread shrimp on four 10-inch skewers,* leaving 1/4 inch between shrimp. Drizzle with lemon juice; sprinkle evenly with garlic, salt, and pepper.
For a charcoal grill, grill shrimp on the rack of an uncovered grill directly over medium coals for 5 to 8 minutes or until shrimp are opaque, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place shrimp on grill rack over heat. Cover and grill as above.)
Meanwhile, prepare pasta according to package directions; drain.
To serve, divide pasta among four serving plates. Top with shrimp on skewers.
Sprinkle with parsley. Squeeze lemon wedges over shrimp. Drizzle with olive oil.
MEDITERRANEAN SHRIMP (OR CHICKEN) KABOBS
1/4 cup olive oil
2 teaspoons grated lemon peel
1/4 cup fresh lemon juice
1 teaspoon Greek seasoning
1/2 teaspoon oregano
1/2 teaspoon salt
3/4 lb. large raw shrimp, shelled and deveined*
12 canned extra small artichoke hearts or artichoke heart quarters
12 large pitted kalamata olives
2 tablespoons crumbled feta cheese, optional
Combine olive oil, lemon peel, lemon juice, Greek seasoning, oregano and salt in large plastic food storage bag; flex to mix well. Add shrimp and seal; toss to coat. Marinate in refrigerator at least 4 hours or overnight, turning occasionally.
Heat grill to medium direct heat. Meanwhile, add artichoke pieces and olives to marinade; toss to coat. Thread shrimp, artichokes and olives on 4 12-inch to 14-inch skewers (or place in grill basket).
Grill covered 5 to 8 minutes or until shrimp are opaque, turning once or twice. Remove to serving platter; sprinkle with feta cheese, if desired.
GRILLED SALMON WITH ORANGES, BROCCOLI, AND BROWN RICE
2 tablespoons brown sugar
4 tablespoons low-sodium soy sauce
2 cups brown rice
2 cups trimmed broccoli florets
1-1 ¼ lbs skin-on salmon fillets
1 tablespoon olive oil
Kosher salt and white pepper
Combine the sugar and soy sauce, set aside.
Cut the oranges into 6 wedge pieces each, set aside.
Rinse and dry the salmon, then cut into 4 equal pieces.
Place the salmon in a rimmed pan, season with a pinch of salt and pepper and drizzle with the olive oil.
Cook the rice according to the package directions, stirring in the broccoli florets during the last 3 minutes. Let the rice and broccoli
stand off the heat until the broccoli is tender, about 5 minutes. Fluff with a fork.
Prepare grill by wiping with vegetable oil on a paper towel, or by adding oil or cooking spray to a grill pan. Place 2 of the orange wedges onto the grill. Add the salmon and grill—skin side down first—until the salmon is opaque ½ way through, 2-3 minutes. Turn the orange wedges and then the salmon, brush on the ½ the soy glaze and cook for 2-3 minutes, until the salmon is opaque throughout. Brush with remaining glaze and remove.
Plate the salmon over the broccoli/rice mixture with the uncooked orange wedges on the sides, then drizzle the entire plate with the juice of the grilled oranges.
Note: According to the US FDA, salmon should be cooked to at least 140 degrees to be enjoyed safely.