Fustini's Oils and Vinegars
Grilled Shrimp with Arugula and Tomatoes

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Grilled Shrimp with Arugula and Tomatoes

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Grilled Shrimp with Arugula and Tomatoes


Submitted by Corporate Chef Andy Stewart

Servings6

Ingredients


Directions

Step 1. 

Soak the bamboo skewers in water for 1 hour or overnight.  Skewer the shrimp by folding over and running the skewer through the middle of the shrimp.  Drizzle with Fustini’s Tuscan Herb EVOO and let marinate 30 minutes. 


Step 2. 

Place arugula in a large bowl.  Pour Fustini’s Single Varietal olive oil over the top and stir to coat.  Pour fresh lemon juice over and stir to coat.  Season with salt and pepper and divide between service plates.  Top with a couple slices of tomato.


Step 3. 

Prepare a hot grill.  Grill the skewers 1 to 2 minutes per side or until just cooked.  Place skewer on top of tomato and drizzle with more Fustini’s Single Varietal and serve immediately.




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