Happy Springtime everyone! Thank God that groundhog was right, spring really was just around the corner! Here lower in North Carolina we’ve jumped from 45 degree days to 80 degree weeks in less than a week! I wouldn’t be shocked if it gets down to 40 a few more times though….gotta love NC weather.
With the weather being warm, I planted my herb and veggie garden, and until those bear food, I’ve loaded up on tons of fresh fruit, veggies and leafy greens, meats and grilling charcoal.
Some mornings I work at the Pinehurst Olive Oil shop , and being around so many different oils and vinegars always inspires me to try something new. This week I finally tried the basil olive oil, and I’ve been a little more than obsessed. I never considered myself to be an “herb” person, but this stuff is the bomb!
Here is the recipe! This is an easy, fresh, quick and pretty cheap meal to make any time of the week! Today is Monday, and this amazing meal has set the tone to continue cooking healthy for the rest of my week.
Lemon Basil Grilled Shrimp with Spinach Fruit Salad
Serves 4 ~ Prep time: 10 Minutes ~ Total time: 20-30 minutes
- 2 pounds shrimp, peeled and de-veined
- Handful of cherry tomatoes, halved
- Half a lemon
- 1/4 cup basil olive oil
- 1/4 cup lemon balsamic vinegar
- Small handful each of fresh, chopped cilantro and basil, plus extra for garnish.
- 4 Cups fresh spinach
- 7-10 strawberries, quartered
- Big handful of blueberries
- Handful of green grapes, halved
- Fresh chopped mint and basil to taste
- Equal parts basil olive oil and strawberry vinegar for dressing
And if you like, add a serving of your favorite cooked grain like brown rice or quinoa! This usually takes me about 30 minutes to cook, so plan accordingly.
Toss all shrimp ingredients in a bowl, cover and refrigerate for up to 3 hours. I had about 20 minutes of spare time and there was still good flavor!
While shrimp marinate, light the grill or heat the skillet. Then, toss all salad ingredients (sans dressing) in a bowl. Allow each person to dress their own salads with the oil and vinegar.
You have the option, skewer your shrimp and tomatoes for easy flipping. But I chose to just toss them on the barbie! Just ensure they wont fall through the grate. Cook them evenly on each side, until nice golden toasty color forms. Remove from grill.
Arrange on plate, garnish with leftover herbs and fresh lemon juice and serve!
See how easy that was? That’s what Sophie’s all about.
What are you doing for food lately? Any revisions you made to the recipe? I’d love to hear! Leave your comments or questions for me, I’ll be sure to get back to you!
Thank you for stopping by. I really wish you much joy with your springtime cooking!