Grilled & Chilled Smokey Shrimp Caprese Salad
Great light dish for your weekend grilling or week night meal. Using those fresh garden vegetables and herbs to create a dish that is cool, light and full of fresh flavors that marry well with the smokiness of your grilled shrimp. Wonderful dish for those hot August evenings.
- 1 lb 21/25 Peeled and Deveined Shrimp
- ½ ea Lemon, juiced
- 1 Tblspn extra virgin olive oil
- 2 Tblspn McCormick smoked paprika
- 1 Tblspn McCormick pepper supreme
- 1 tspn kosher salt
- 1 tspn brown sugar
- 4 C farfalle pasta, cooked and rinsed
- 1 Tblspn Tuscan blend olive oil Amarillo Grape and Olive
- 2 C cherry tomatoes, halved
- 3 ea fresh basil leaves, chopped fine
- 3 Tblspn BelGioioso Mozzarella Pearls
- 2 Tblspn Raspberry Balsamic Vinegar Amarillo Grape and Olive
- 1 tspn McCormick Coarse black
Place the shrimp in a reseal able bag, add extra virgin olive oil, lemon juice, smoked paprika, kosher salt, brown sugar and pepper supreme. Move around to coat the shrimp and let sit in the refrigerator for ½ hour up to overnight.
Preheat grill to medium high. Grill all the shrimp 2-3 minutes aside until done. Remove and let cool. Store in refrigerator overnight.
After cooking farfalle pasta, rinse thoroughly in cold water and toss in the Tuscan Blend olive oil and let cool. This can be done the day before. In a bowl mix the pasta, chilled halved cherry tomatoes, basil and mozzarella pearls. Mix thoroughly and season with coarse black pepper.
Mix in chilled smoky shrimp and plate. Top each salad with a drizzle of Raspberry Balsamic Vinegar. Serve this cool spicy dish on those hot summer nights or weekends when you want a cool dish with plenty of flavor! The Caprese Pasta Salad is a wonderful cool way to end any day, spiced up with your grilled and chilled smoky shrimp! It’s a summer time hit! Enjoy!