2 tablespoons lemon juice
2 teaspoons dijon mustard
2 teaspoons olive oil
1/4 teaspoon salt
1/4 cup freshly chopped parsley
1 teaspoon lemon zest
1 clove garlic minced
1 pound large shrimp, shelled and deveined
1 pound fresh asparagus, trimed and cut diagonally into 2 inch lengths
1/2 cup finely diced red bell pepper
1 tablespoon chopped pecans
Combine lemon juice, mustard, oil and salt and set aside this is the dressing for the asparagus
add parsley, lemon zest, and garlic in a seperate bowl
Coat the shrimp with the parsley mixture and set aside
Use a 24 inch lenght of heavy duty foil and fold in half to form a 12 x 18 rectangle.
Place the asparagus and 2 tablsepoons of water in the center of the retangle and seal the packet.
Place on the grill and cook until crisp tender then asparagus to the dressing
Grill the shrimp until just opaque.
Add the shrimp to the asparagus, tossing to coat.
Transfer to a serving platter and sprinkle with bell pepper and pecans
adjust seasoning with salt and pepper
may be served warm or chilled... may be served over mixed greens.
In : What to Grill Tonight!
Tags:
grilling
let me know what you think of the recipes and how I can improve my site..
These are my favorite recipes... and I hope you love them as much as I do...
Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!
A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest.
What a dream job. I have students that want to learn all they can about cooking.
Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed.
I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say.
Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I
It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly)..
Let me know what you think!
My email is chefpennymoline@gmail.com
