Depending where you live you may be starting to forage the last of your arugula during this month of August.
Here’s an healthy, fast way to make high in taste, low on time spent making it week night dinner. Those hot summer nights this is a light dinner to satisfy your hunger but not make you feel weighed down so you can still go outback with the kids and play volleyball or go for a refreshing swim.
Since this shrimp is grilled, the best way is to marinate it overnight the next day, throw it on the grill and make whatever salad feels right! LOL
Glass container-rectangle is best so all the shrimp are able to lay flat in the marinade
Plastic gallon bag (I try not to use but it is disposable)
20 Shrimp peeled and devined
1/4 c. Honey (local if you have it)
1 T. Red pepper flakes
1 T. Rice wine vinegar (optional)
Extra virgin olive oil
Add all ingredients to rectangle glass dish, Whisk..
Add shrimp, marinate 2 hours to overnight.
Grill over medium heat. Approx. 3 minutes per side or when they turn solid colored – no more translucent appearance.
Add to fresh garden picked lettuce, tomatoes, goat cheese, and balsamic glaze, and Evoo drizzled over all.
Sweet and Spicy calls for a glass of Sauvignon Blanc or White Bordeaux!
Liv to Eat