The gift of good taste.

Grilled Shrimp with Olio Black Truffle Oil

Yield: 4 servings

Grilled Shrimp with Olio Black Truffle Oil

16 large shrimp, uncooked
3 tbsp. Olio Arbequina Extra Virgin Olive Oil
1/2 c. Olio Black Truffle Olive Oil
1/4 c. fresh squeezed lemon juice
2 tbsp. shallots, finely chopped
2 tbsp. fresh parsley leaves, chopped
Olio Lemon Twist Sea Salt and freshly ground black pepper

Directions     

 Preheat grill (oil hot grill to help prevent sticking).

  1.        Peel and devein the shrimp, leaving tails on. Place prepared shrimp in a shallow dish and sprinkle with Olio Arbequina Extra Virgin Olive Oil; refrigerate, covered, until ready to cook.
  2.        In a medium bowl, combine Olio Black Truffle Olive Oil, lemon juice, onion, and parsley. Season to taste with Olio Lemon Twist Sea Salt and pepper; set aside.
  3.        When ready to cook, season the shrimp lightly with Olio Lemon Twist Sea Salt and pepper. Place shrimp onto hot grill and cook approximately 2 minutes on one side; turn and cook another 1 minute or until shrimp are opaque in center (cut to test). Remove from grill.
  4.        To serve, arrange shrimp (split sides up) on a serving plate. Drizzle with a little of the black truffle mixture. Place remaining black truffle vinaigrette in a small bowl and place on plate for dipping.

Recipe by Beth Scanlon, CC, Food Fare Carterers