Eddie Recommends: Fall Barbecue

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.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


All-access pass to the top stories, events and offers around town.

  • Top Stories


All-access pass to top stories, events and offers around town.

Sign Up >

No Thanks!

Remind Me Later >