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Al Fresco Dining

June 13, 2010

We spent another evening dining al fresco. It was the perfect weather for it. This time we kept it light. We made Grilled Marinated Shrimp and Vegetables – the perfect summer recipe.

Grilled Marinated Shrimp and Vegetables
(makes 4 servings)
1 package of raw shrimp, peeled and deveined (we prefer small)
1 red bell pepper
1 green bell pepper
1 cup cherry tomatoes
1/2 red onion (medium size)
6-8 asparagus
2 tbs chopped fresh basil
2 cloves of garlic, minced
1/4 extra virgin olive oil
juice of 1 lemon
zest of 1 lemon
1 tsp salt
1 tsp black pepper
The preparation
In a large combine all the ingredients for the marinade. 
Prepare the vegetables by chopping them roughly (about 2 inch pieces). Add the shrimp and vegetables to the bowl. Using your hands make sure they are evenly coated. Cover and refrigerate for at least 1 hr (stirring once or twice). Preheat grill on medium heat. Transfer the shrimp and vegetables and discard the marinade. Cook shrimp about 2-3 minutes per side until opaque – remove from grill. Next, remove the asparagus and allow the rest of the vegetables to cook a bit longer.  You’ll know when everything is done cooking when they start to caramelize (especially the red onion). Garnish with fresh lemon juice and basil and serve with a side of rice (we love basmati or jasmine). Bon appetite!
Aaron made his specialty – mint tea lemonade – a favorite around here.

Do you have a summer dish you’d like to share? Put it on the comments section below – even better – send us a link to it. We’re always on the look out for new delicious recipes.

PS. That take tan on our faces is from a new camera setting:) Niko’s tan is semi real though:)

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I am Vana Chupp, a wife, mother of two sweet boys and the heart and soul behind Le Papier Studio. This blog chronicles my thoughts on running a small business and capturing life's special moments. Read more...