Recipes
SEARED SHRIMP WITH ITALIAN VINAIGRETTE – Joshua Regrello
Joel makes this tasty shrimp appetizer for De Panman, Joshua Regrello using Bertolli Olive Oil.
Ingredients
12 – 15 jumbo shrimp, peeled and deveined
Salt and black pepper
Bertolli Olive Oil Spray
For the vinaigrette:
¾ cup Bertolli Olive Oil
1½ tbsp mustard
2 cloves garlic, minced
¼ cup lime juice
2 tbsp honey
2 tbsp balsamic vinegar
½ tsp dried oregano
1½ tbsp grated Parmesan cheese
Pinch of salt and black pepper
Fresh basil leaves, chopped
Mixed salad greens
Directions
- Season the shrimp with salt and pepper. Set aside.
- In a bowl, whisk together the mustard, lime juice, garlic, honey, balsamic vinegar, Parmesan cheese, salt, black pepper and basil. Add the Bertolli Olive Oil, whisking vigorously until incorporated. Taste and adjust seasoning if necessary.
- Lightly spray a griddle or frying pan with Bertolli Olive Oil Spray and heat pan over medium high heat. When pan is hot, place the shrimp in an even layer in the pan, cooking for 1 – 2 minutes on one side, then turning to finish cooking on the other side, approximately 2 minutes or until the shrimp are opaque. Remove from heat.
- Place the shrimp on a serving platter over some mixed greens. Drizzle the vinaigrette over the shrimp and serve.
