Landmarc restaurant chef Marc Murphy makes grilled shrimp skewers with olive oil and herb de Provence and a grilled asparagus and scallion salad with sherry shallot vinaigrette.
Recipe: Marinated grilled shrimp skewers with olive oil, herbs de provence (on this page) Recipe: Grilled asparagus and scallion salad with sherry shallot vinaigrette (on this page)Heat grill to medium-high heat.
In a medium size bowl, add shrimp, season with salt and pepper. Add herbs de provence, chopped garlic and olive oil. Toss to coat shrimp evenly and marinate for 3-4 minutes. Thread 5 shrimp onto skewers (soaked if wooden), grilled uncovered about 2-3 minutes each side.
Serve and garnish with half of a grilled lemon.
Makes 4 servings
For salad:
Heat grill to medium heat.
Rinse and cut the butts off of the asparagus. Toss asparagus and scallions with salt and pepper. Add to grill and grill 2-3 minutes each side. Once cooked, toss with sherry shallot vinaigrette to taste and serve.
For vinaigrette:
Heat small sauce pot over high heat. Add 2 tablespoon oil, and allow to get very hot. Add shallots and cook until very brown. Add sherry vinegar and reduce by 3/4. Remove from heat and allow shallots to cool. Transfer to a blender. Add water and mustard, blend until smooth. With blender running, slowly add oil in a thin stream until all is incorporated. Season to taste with salt and pepper.
Can be stored in the refrigerator for up to two weeks.
Makes 4 servings
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