Salad's Salads

Also while in East Hampton, my friend Nichole and I decided to cook fish for our main course.  Nichole cooked the fish recipe (we used halibut though any firm fish will do) based on a recipe she learned on a cooking class in Italy.  My shrimp recipe is a classic and how I’d always like to eat shrimp from the grill.

Grilled Fish with Italian Marinade

3 stalks of mint

3 stalks of thyme

1 garlic clove, crushed

1/4 cup extra virgin olive oil

Kosher Salt

Fresh Ground Pepper

Grind mint, thyme, garlic, and EVOO in a food processor. Remove and pour into a bowl. Sprinkle in salt and pepper and mix vigorously. Pour over firm fleshy fish and let it marinate in fridger for about an hour.

Once grill is heated, place aluminum foil on grill and lightly coat with olive oil or cooking spray. Place fish and the entire marinade on foil, and pinch foil up so the fish is encased in the foil. Cook for 6 minutes on one side and switch. Cok for 6 more minutes and cut into fish to see if the flesh is cooked through.

Remove from grill and squeeze lemon on top of fish.

Classic Grilled Shrimp

12 shrimp, peeled and devined

2 cloves garlic, minced

1/8 cup extra virgin olive oil

juice from 1 lemon

lemon peels

Kosher Salt

Fresh ground pepper

Mix garlic, olive oil,salt and pepper into a small bowl. Toss with the shrimp. Grind lemon rind on top of shrimp. Cut lemon in half and squeeze lemon into bowl as well. Let it sit for at least 20 minutes, up to an hour.

When grill is heated, throw the shrimp on the barbie! The shrimp need 2-3 minutes a side. When the shrimp are pink and firm, they’re ready to eat.