Grilled Shrimp With Lemony Potato Salad

Con Poulos

Serves 4| Hands-On Time: 15m | Total Time: 25m

Ingredients

• 1 pound baby red potatoes (about 12)
• kosher salt and black pepper
• 1/4 cup sour cream
• 2 tablespoons fresh lemon juice
• 4 stalks celery, thinly sliced
• 2 tablespoons chopped fresh chives
• 1/2 pound asparagus, trimmed
• 2 tablespoons olive oil
• 1 1/2 pounds medium shell-on shrimp
• 1 tablespoon seafood seasoning (such as Old Bay)

Directions

1. Place the potatoes in a medium pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt.
2. Reduce heat and simmer until tender, 12 to 15 minutes. Drain, run under cold water to cool, and cut into quarters.
3. In a bowl, whisk together the sour cream, lemon juice, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the potatoes, celery, and chives. Toss to combine.
4. Meanwhile, heat grill to medium-high. In a bowl, toss the asparagus with 1 tablespoon of the oil and ¼ teaspoon each salt and pepper. In a second bowl, toss the shrimp with the seafood seasoning and the remaining tablespoon of oil.
5. Grill the asparagus, turning occasionally, until tender, 6 to 8 minutes.
6. Grill the shrimp until opaque throughout, 1 to 2 minutes per side. Serve with the asparagus and the potato salad.

By Sara Quessenberry,  August 2010

Fonte e imagem:
http://www.realsimple.com/food-recipes/browse-all-recipes/grilled-shrimp-lemony-potato-salad-00000000037813/index.html

Summer Salad

"A trip to my local farmers' market supplied me with this lovely goats'-cheese log coated in crushed chillies, but plain goats' cheese works fine. For the beetroot, look for jars of baby beetroot pickled in sweet vinegar.

Ingredients (Serves 6)
• Half a bunch of young asparagus spears, cut into bite-sized pieces
• 3tbsp olive oil
• 140g chopped pancetta
• 2 garlic cloves, crushed
• 3 pickled baby beetroot, sliced
• 1 frisée lettuce
• About 200g goats' cheese, sliced or crumbled

Directions
1) Pod the beans and drop into a pan of boiling salted water.
2) Cook for one minute, then remove with a slotted spoon and set aside.
3) Cook the asparagus in the same water until just tender. Drain.
4) Next, fry the pancetta in half of the oil until brown, remove with a slotted spoon and set aside.
5) Add the garlic to the pan and fry until softened.
6) Return the pancetta to the pan with the beetroot and warm through.
7) To serve, divide the pancetta mixture between six plates and top with frisée, beans, asparagus and cheese.
8) Mix a few tablespoons of vinegar from the jar of beetroot to the pan with the remaining oil.
9) Season, then pour over the salads."

Words by Janet Smith. Photograph by James Murphy

Fonte e imagem:
http://www.marieclaire.co.uk/lifestyle/recipes/163593/summer-salad.html