Recipe: Rosemary Shrimp Skewers with FFG-White Bean Salad
In honor of the approaching Spring & Summer seasons, I fired up the grill and made a light, tasty dinner we could eat outside on the deck while watching the sun set. Unfortunately, the weather didn’t cooperate, dipping clear down into the low 70s in the evening, which is well outside the comfort zone of my favorite dining partner.
The original recipe calls for Arugula in the salad, but I used FFG. What is FFG? It’s there in the picture above, in the ziploc baggie. FFG (Fancy Fresh Greens), directly from my sister MaryBeth’s garden. She’s been dropping off fresh produce by the bagful for the past few weeks.
Here she is getting her waiver processed with grand-nephew Colby at last year’s 100 Miles to Nowhere (note: the 2012 100MtN is Sunday, April 15th!). The FFG was outstanding, but if you don’t have your own source, Arugula is probably a good substitute.
Grill the shrimp over a medium-hot grill, about 2 minutes a side, turning the skewers once.
The original recipe says this serves 4 to 6 people. I think that’s just foolish. It served Kathleen and me quite comfortably, with nothing leftover. You could double the greens and shrimp and serve a light supper to four, I think.
Rating: 5 out of 5 glasses of fine White Zinfandel awarded by Kathleen. This was really tasty and easy to make, and would have been even better had we eaten it out on the deck watching the sun set over the lake.