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Fire Grilled Shrimp with Avocado Caprese Salad and Garlic Bread

Posted on February 28, 2016

Fire Grilled Shrimp with Avocado Caprese Salad and Garlic Bread

We don’t delve into religious topics here. This a lifestyle blog. We talk about furniture and neckties and cocktails and food. We talk a lot about food. Without straying off topic, let us say that we enjoy the Lenten season for many reasons—not the least of which is meatless Fridays. Yes, we are Catholic. Besides that, we embrace the excuse to indulge in delicious seafood. Have you been to a small-town Midwestern fish fry? If not, go to Wisconsin this weekend, and experience one. Find some New Glarus beer while you’re there.

Our significant other has Italian roots, which means that when she selects the menu, we often make Italian food. She gravitates towards traditionally Mediterranean ingredients reminiscent of her sweet Nana’s cooking. Our heritage is German. These flavors aren’t as nostalgic for us. But, they are delicious, so you won’t hear us objecting.

Recently, we made fire grilled shrimp with garlic caper sauce. We served it with an avocado Caprese salad and garlic bread. It provided a delightful meatless meal for Lent. But we’d be happy having it every Friday all year round. You needn’t be Catholic nor Italian. But if you are both, we guarantee that you’ll love this meal.

Avocado Caprese Salad with Balsamic Glaze

This is a variation on the classic Caprese salad. It adds avocado because avocado makes nearly everything better. Instead of balsamic vinegar, it uses balsamic glaze, which is richer and more decadent.

Instructions

1. Cut vine-ripened tomato, avocado, and fresh mozzarella into equal sized slices.

2. Layer by alternating tomato, avocado, and mozzarella slices on a platter.

3. Cut fresh basil into thin slices and sprinkle on salad.

4. Add sea salt and coarse-ground pepper to taste.

5. Drizzle with syrupy, thick balsamic glaze.

Avocado Caprese Salad with Balsamic Glaze

Grilled Shrimp with Garlic Caper Sauce

We’d normally cook shrimp in the shell because it delivers great flavor. However, due to the logistics of this meal, we wanted to avoid the mess inherent with peel and eat shrimp, so we peeled them before they hit the grill.

Instructions

1. For the garlic caper sauce, we followed this recipe from Food & Wine. Make it first, and set aside.

2. Heat the grill to a high heat—about 400°F. Toss the shrimp in oil, salt and pepper, and skewer them. Grill over direct heat for about two minutes per side. You’ll know they’re done when they turn pick and tails become charred. Don’t overcook the shrimp, or they’ll turn to rubber.

3. Remove the shrimp from the skewers. Toss in the garlic caper sauce. Serve in a low bowl.

Grilled Shrimp with Garlic Caper Sauce

Grilled Shrimp with Garlic Caper Sauce

Garlic Bread

We cheated and bought take-and-bake garlic bread from the grocery store. We’d apologize, but we won’t because it was magnificent and easy—magnificently easy.

Serve everything together. Here’s the ultimate pro tip: dip the garlic bread in the garlic caper sauce for a magical trip to taste town.

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