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By Eddie Matney
Grilled Shrimp, Asparagus and Tomatoes with Lemon-Caper Vinaigrette.
Ingredients:
16 shrimp, cleaned and deveined
16 spears white asparagus, peeled and steamed
1/2 pint yellow teardrop tomatoes, cut in half
1/2 pint red teardrop tomatoes, cut in half
4 oz. arugula, julienned
2 Tbsp. olive oil, plus additional for shrimp
1 Tbsp. capers, chopped
3 lemons, juiced
1/2 serrano chili, chopped
1 Tbsp. fresh tarragon, chopped
Salt and pepper to taste
Instructions:
Toss shrimp with a little olive oil; season with salt and pepper. Grill until done. Set aside.
Combine ingredients, except asparagus and shrimp, in a large bowl; toss to combine. Place three asparagus spears on each dinner plate. Place a portion of the arugula mixture at the base of the asparagus. Surround the arugula mixture with shrimp.
Chef Eddie Matney is the owner of Eddie’s House in Scottsdale.
