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DeAnna Lee




Lemon & Mint Grilled Pacific Shrimp & Tabouli Salad



My FBP was in New York City working all last week and flew home on Sunday, so I decided to make a special dinner for him.  This is what I made: 

Lemon & Mint Grilled Pacific Shrimp

1 lb. fresh shrimp 
3 tbsp. fresh mint
1/4 cup lemon juice
1 minced garlic clove
1/4 cup canola oil 
salt and pepper 

In a jar add all ingredients except for shrimp to make the marinade.  Peal shrimp leaving just the tail.  

Soak skewers 5 minutes in water.  

In a large one quart bag marinate shrimp 10 minutes.  Then skewer and grill 1 to 2 minutes per side and medium/ high heat.  When they turn pink, the shrimp are done! 

Tabouli Salad 

2 packages mint
1 huge bundle of fresh flat leaf parsley 
1 container of cherry/ grape tomatoes
1/2 red onion 
4 or 5 radishes chopped 
1 box of Far East Tabouli salad mix 

Dressing: 
2 lemons
1 garlic cloves
1/4 cup olive oil 
salt and pepper 

Pour tabouli salad mixture into bowl.  Add one cup of boiling water.  Stir, cover and refrigerate for 30 minutes.  

Meanwhile, chop all veggies.  I chop all of the herbs almost into a mince.   Make the dressing by adding all ingredients to a jar and shakey shakey!  

Take tabouli salad mixture out of the refrigerator, fluff with a fork, and add the veggies, stir, then add the lemon dressing!

Let the tabouli salad chill in the refrigerator while you grill your shrimp!

I served this with grilled fresh pineapple and red onion on skewers!  YUM!   

 


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Topics : Hospitality_RecreationOther
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Locations : New York City




 
04/29/2013 1:40PM
Lemon & Mint Grilled Pacific Shrimp & Tabouli Salad
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