On the Barbie

Each summer I look forward to being able to go to the Farmers Market. There is something so relaxing about strolling around the market on a Saturday morning with my latte, surrounded by all the people with their adorable dogs, and admiring and buying the fresh, local produce. A few weekends ago my friend and I woke up extra early to take a walk to the Green City Market in Lincoln Park, which is arguably the best market in Chicago. I left quite pleased with my purchases of peaches, tomatoes, kale, basil, and fresh mozzarella cheese. The Caprese Salad I whipped up with the tomatoes, basil and mozzarella was insanely fresh and went perfectly with my favorite grilled shrimp recipe. This made for an easy and delicious warm weather meal.

Grilled Herb Shrimp – Ina Garten
(Serves 6)

What you need:

2 lbs large shrimp, peeled and deveined (can leave tails on)
3 cloves garlic, minced
1 medium yellow onion, small-diced
¼ cup minced fresh parsley
¼ cup minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
¼ cup good olive oil
1 lemon, juiced

What to do:
– Combine all the ingredients and allow them to marinate for 1 hour at room temperate or covered and refrigerated for up to 2 days.
– Skewer the shrimp, about 3 or 4 shrimp on a 12-inch skewer
– Heat the grill and brush the grill with oil to prevent the shrimp from sticking.
– Grill the shrimp for only about 2 minutes on each side.

Herb Shrimp

Green City Market Caprese Salad

 

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