Huron-Perth Boomers Summer 2024

FOOD & DRINK
Grilled shrimp with
tomato pasta salad
INGREDIENTS
⅔ cup olive oil
¼ cup fresh lemon juice
2 tbsp red wine vinegar
2 cloves garlic, crushed
1 tsp salt
½ tsp each dried oregano and basil
¼ tsp pepper
Preparation Time: 30 minutes
Cooking Time: 10 minutes
Serves: 4
Salad:
1 lb large raw shrimp, peeled and deveined
½ cup each sweet red and green peppers, chopped
½ cup cucumber, chopped
2 tomatoes, seeded and chopped
3 tbsp fresh parsley, chopped
2 tbsp fresh dill, chopped
2½ cups small pasta (fusilli, gemelli, penne, etc.)
cooked and drained
1 cup feta cheese, crumbled
⅔ cup Kalamata olives, sliced
Salt and pepper
Instructions
In jar with tight-fitting lid, shake together oil, lemon juice, vinegar, garlic,
salt, oregano, basil and pepper and divide in half. Spoon one half over
the shrimp in a medium bowl; stir to coat. Cover and refrigerate until
needed in 30 minutes to four hours. Set the other half of the vinaigrette
aside.
Thread the shrimp onto skewers or place in a grill basket. Grill over high
heat for three to five minutes or until pink. Remove from skewers. In a
large bowl, toss together reserved vinaigrette, red and green peppers,
cucumber, tomatoes, parsley, dill, cooked pasta, cheese and olives; taste
and adjust seasonings.
30 • HURONPERTHBOOMERS.COM
You can replace the shrimp with 1 lb of boneless skinless chicken breasts.
Marinate as for shrimp, grill the chicken breasts whole, slice and add to
the salad.
*Recipe courtesy of Foodland Ontario