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quick appetizer or dinner

Graduation was wonderful! We stayed at the Marriott Starr Pass Resort in Tucson, which was beautiful. Had a celebratory dinner at J Bar after the big event, which was beyond delicious. After dinner, we went back to the girls’ house for a dessert party, which was the perfect way to end the night. Then the next day, we were able to spend a relaxing morning with our graduate at the resort pool and then had a fun lunch at Frog & Firkin (a University of Arizona hang-out) before heading back to Phoenix.  All in all – a momentous and memorable weekend!  To keep with the theme of relaxation and ease, here’s an “easy-breezy” and versatile dish that can be used as an impressive appetizer or a quick dinner. To make it a meal, just toss it with cooked linguini or spaghetti and add garlic bread.

Shrimp and Olive Salad

36 peeled and deveined jumbo shrimp with tails left intact
2 tablespoons plus 1/4 cup olive oil
Salt and freshly ground black pepper
1 tablespoon dried oregano
36 pitted Kalamata olives
2 cups diced seeded tomatoes
1/4 cup chopped fresh Italian parsley
2 tablespoons grated lemon zest
2 tablespoons fresh lemon juice

Preheat the oven broiler to high. Line a baking dish with foil. Lay shrimp in a single layer on foil, drizzle with 2 tablespoons olive oil, season with salt and pepper, and sprinkle with oregano. Toss to coat well.  Broil for 3 minutes on one side, remove from oven and turn over, broil the other side for 2 to 3 minutes until pink and cooked through. Set aside to come to room temperature.

In a large bowl combine olives, tomatoes, parsley, remaining 1/4 olive oil, lemon zest, and juice. Add shrimp and toss to blend.  Season to taste with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.)

Serves about 12

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