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