Friday, September 6, 2013

End of Summer Shrimp Kabobs

1/2 cup Regalo Perfetto Jalapeno Olive Oil
1/3 cup fresh lemon juice
2 pinch o ’sea salt
1 tsp. oregano

25-30 med- lg shrimp
1 red onion, cubed
1 zucchini, cut in 1-inch-thick-slices
1 yellow pepper, seeded and cubed
10 white mushrooms
Metal or Wooden skewers

In a small bowl combine olive oil, lemon juice, salt  and oregano to make a marinade. 
In a large separate bowl combine shrimp, onion, zucchini, bell pepper and whole mushrooms.
Pour marinade over all shrimp and veggie’s and toss gently to coat evenly. Set in fridge for 20 min. Toss again before assembling kebabs on skewer’s, alternating vegetables with shrimp per. 
Grill for 7 to 10 minutes.
 Turn and brush with remaining marinade while grilling until vegetables are cooked and shrimp are opaque.

Serve over a brown rice or all by their lonesome!

Spinach Pomegranate Salad with Cabbage, Walnuts and Feta Regalo Perfetto Style

1/4 cup Regalo Perfetto Basil Infused Gourmet Olive Oil
1/3 cup Regalo Perfetto Fig Balsamic Vinegar
1 Tbsp. raw honey
2 shake of sea salt

4 cups fresh spinach leaves (bagged if you have to)
2 cups shredded cabbage
½ cup pomegranate seeds
¼ cup chopped raw walnuts 
¼ cup feta (or fresh bleu cheese)
3 green onions, sliced thin
Fresh cilantro sprigs, finely chopped

1. Combine oil, vinegar, honey, and salt in a small bowl; whisk to blend. Set aside.
2. Combine spinach, cabbage, pomegranate, walnuts, green onions, and cilantro in a large bowl; mix well.

3. Drizzle cabbage mixture with dressing; toss gently to blend, add cheese on top before serving. Enjoy!