12 large black tiger shrimp, peeled and deveined, 1 cup chopped bell peppers, 1 stalk celery, chopped, 1/2 cup halved grape tomatoes, 1 tsp. minced garlic, 2 Tbsp. olive oil, 5 leaves fresh basil, 2 Tbsp. fresh lemon juice,
salt and pepper to taste,
1 pinch dry oregano, a touch of balsamic vinegar.
Recipe: Rub the shrimp with the oregano, half of the garlic, little olive oil, salt and pepper and grill it over the barbeque. In the meantime mix together in a salad bowl the chopped vegetables, garlic, olive oil, fresh chopped basil, lemon juice, balsamic and season to taste. Divide the small salad in four appetizer plates and serve the grilled shrimp over it. This grilled shrimp recipe is for four appetizer portions or for two light entrees. The same grilled shrimp can be served as a supplement to steaks or with pastas.
