By Eddie Matney
Grilled Shrimp, Asparagus and Tomatoes with Lemon-Caper Vinaigrette.
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.