Grilling It!
Anytime I can grill some of my favorite foods, I take advantage of it. Brussel sprouts have become a popular addition to many holiday meals. So why keep these tasty veggies just to the colder months, or when we see them on a menu somewhere? You will love this lighter version with the added shrimp and tasty dressing.
Grilled Shrimp and Brussel Sprouts with a Bacon Leek Vinaigrette
Makes 4 side servings or 2 entrée servings
Ingredients:
- 1 pound of fresh Brussel Sprouts
- 1 pound of Shrimp (26/30 size)
- 6 Tablespoons Olive Oil
- Juice and zest of 2 Lemons
- 1/3 cup Apple Cider Vinegar
- 1 tablespoon Honey
- 6 slices Bacon (cooked and chopped)
- 2 Leek stalks, rinsed well and chopped small (green and white parts)
- 2 teaspoons Garlic Salt
- 1 teaspoon Black Pepper
- 1/3 cup Shredded Parmesan Cheese
- 2-3 tablespoons of fresh herbs (optional, I like to use some tarragon, parsley, lemon thyme, and oregano)
Instructions:
Prepare shrimp by removing the tails or shells if needed. Place in a bowl with the zest and juice of one lemon, two tablespoons of olive oil, and one teaspoon of garlic salt. Set bowl aside.
Heat the grill to medium.
Rinse Brussel sprouts, cut the ends off, and remove any wilted leaves. Blanch the Brussel sprouts in boiling water for 3-4 minutes. Set on a towel to dry.
Cook and chop the bacon, and set aside.
Once the grill is heated, place Brussel sprouts on the grill and grill on all sides, until lightly charred (about 5-6 minutes total). At the same time, place the shrimp on the grill and cook until they are no longer translucent and slightly grilled.
Once the shrimp and Brussel sprouts are cooked, remove them from the grill and place them in a medium to large bowl. Add in the leeks.
To make the dressing, whisk together the remaining olive oil, lemon juice and zest, vinegar, honey, garlic salt, and pepper.
Toss the shrimp and Brussel sprouts with the dressing until coated. Add in the bacon, fresh herbs, and Parmesan cheese. Toss again before serving.
