Pepperoncini Oil
1/4 cup olive oil
1/4 cup chopped pepperoncinis (You choose MILD or HOT-- I used Mild and really enjoyed the flavors of the peppers)
1 tablespoon minced garlic
salt and fresh ground pepper
Whisk well to 'break open' the pepperoncini and garlic
Wash and pat dry about 2 lbs of fresh, large shrimp, peeled and deveined.
sprinkle with 4 TBSP pepperoncini oil, salt and fresh pepper, and let sit for 10 minutes.
Then, either skewer shrimp and grill or satue quickly (about 2 minutes per side) in a HOT skillet.
When cooked, toss again in additional pepperoncini oil and serve with salad below and crusty bread.
Salad with Goat Cheese
6 ounces log of plain or herbed goat cheese (your choice)
1/3 Cup dried cranberries or dried cherries
1/4 cup toasted sliced almonds
You'll need mix of salad greens -- I like to mix torn romaine with a nice mesclun mix and baby spinach -- enough for 6 servings. Now, wash and toss greens and divide onto 6 plates. Make a vinegrette with 4 TBSP cider vinegar. Tsp. honey, 1 tsp dijon, salt and pepper, and 3 Tbsp good olive oil. Whisk well and splash onto greens per your taste. Top with a couple thin goat cheese rounds and dried berries. Sprinkle over all toasted almonds
Add to the meal, poached peaches or pears, crisp white wine and dinner is lovely and very tasty!
Enjoy!
1/4 cup olive oil
1/4 cup chopped pepperoncinis (You choose MILD or HOT-- I used Mild and really enjoyed the flavors of the peppers)
1 tablespoon minced garlic
salt and fresh ground pepper
Whisk well to 'break open' the pepperoncini and garlic
Wash and pat dry about 2 lbs of fresh, large shrimp, peeled and deveined.
sprinkle with 4 TBSP pepperoncini oil, salt and fresh pepper, and let sit for 10 minutes.
Then, either skewer shrimp and grill or satue quickly (about 2 minutes per side) in a HOT skillet.
When cooked, toss again in additional pepperoncini oil and serve with salad below and crusty bread.
Salad with Goat Cheese
6 ounces log of plain or herbed goat cheese (your choice)
1/3 Cup dried cranberries or dried cherries
1/4 cup toasted sliced almonds
You'll need mix of salad greens -- I like to mix torn romaine with a nice mesclun mix and baby spinach -- enough for 6 servings. Now, wash and toss greens and divide onto 6 plates. Make a vinegrette with 4 TBSP cider vinegar. Tsp. honey, 1 tsp dijon, salt and pepper, and 3 Tbsp good olive oil. Whisk well and splash onto greens per your taste. Top with a couple thin goat cheese rounds and dried berries. Sprinkle over all toasted almonds
Add to the meal, poached peaches or pears, crisp white wine and dinner is lovely and very tasty!
Enjoy!
