Grilled Shrimp Skewers With President Feta Cheese, Lemon, Dill Vinaigrette

Yield:  4 servings
 
INGREDIENTS: 
24 each Peeled and de-veined, 26-30 Ct. Shrimp 
4 oz.  Extra Virgin Olive Oil 
2 oz.  Fresh Lemon Juice 
  
 VINAIGRETTE: 
4 oz. White Wine Vinegar 
2T. Dijon Mustard 
1T. Chopped Garlic 
½ C. Green Onion, (white part only), sliced thinly 
½ C. Fresh Dill, chopped 
2 each Fresh Lemons, zest grated, then juiced, discard shell 
8 oz. Extra Virgin Olive Oil 
8oz Feta crumbled President Feta Cheese, crumbled 
To taste Fresh Ground Black Pepper 
½ C.  Fresh Chives, chopped 

PROCEDURE: ****Preheat a Gas Grill to Medium High Heat****
- Soak 8 (6 inch) Bamboo Skewers in water for 10 minutes prior to beginning.
- Holding two skewers in one hand spaced 1” apart, Thread 6 shrimp onto the skewers so that the tails are all on the same skewer and the other half of the shrimp is on the other skewer. (The shrimp is essentially threaded onto both skewers making one double skewered whole, with 6 shrimp on it).
- Combine the Olive Oil and Lemon Juice, place into a shallow dish, bathe the shrimp in this mixture and set shrimp skewers aside to grill.
- Season the Skewers with Sea Salt and Fresh Ground Black Pepper to taste.
- For the Vinaigrette:
- Combine the first six Vinaigrette ingredients in a blender. Pulse until well blended.
- With the motor of the blender on medium speed, slowly add the Olive Oil in a steady stream. Blend until emulsified.
- Transfer the sauce into a bowl. Fold in the Feta, and adjust seasoning. Add Chives.
- Grill the Shrimp Skewers on the preheated grill. Cook quickly, turning after 2 minutes, cook 2 minutes or so longer, until Shrimp is no longer opaque, and is firm.
- Remove from Grill and serve 6 shrimp per person, on a bed of Greens, Risotto, or even grilled Vegetables.
- Spoon 2 oz. of the Vinaigrette over each serving.

Cedar Plank Grilled Salmon with Avocado Mango Salsa

INGREDIENTS: 
2 pounds skin-on Wild Atlantic Salmon
2 teaspoons extra-virgin olive oil
freshly ground black pepper

PROCEDURE:

1. Preparing the Salmon:

Soak plank in warm water for at least 30 minutes. Heat grill to medium heat (350 F). Rinse each salmon and pat dry with a paper towel. Place _let on the cedar plank. Drizzle olive oil over the dish and spread with the back of a spoon. Season with fresh cracked black pepper and sea salt.


2. Grilling the salmon:

Place the plank on the grill, close the lid and cook. Allow 10 minutes for each inch of thickness, approximately 20 minutes. Remove plank from the grill. (I like to place it on a cookie sheet). Slice fillet into 6 pieces. Carefully remove the salmon from the plank, leaving the skin on the plank. Spoon the salsa over the grilled salmon and serve!
 

3. Preparing the Avocado Mango Salsa:

INGREDIENTS:

2 ripe Ultimate Avocados, peeled and diced.

1 ripe mango, peeled and diced

3 green onions, chopped

1 jalapeño chili, chopped finely

2 Tbsp. chopped mint or cilantro

3 Tablespoons fresh lime juice

½ tsp. sea salt


Top

Lobster Classic in White Wine Sauce

INGREDIENTS: 

8 oz. Lobster Classic

4 oz. spinach fettuccine

2 tbsp. butter

1 tbsp. olive oil

2 green onions, finely chopped

dash red pepper flakes

1 sm. clove garlic, minced

1 tsp. fresh chopped tarragon, or 1/2 tsp. dried

1/2 cup dry white wine

2 tbsp. heavy cream

salt & pepper to taste

1 tbsp. fresh parsley chopped

PROCEDURE:

Boil pasta according to directions, keep warm until ready to use. In a medium sauce pan heat the butter and olive oil, add green onions and pepper flakes. Sauté over high heat until onions are translucent. Add the garlic and tarragon, cook 1/2 minute. Add the white wine. Cook until liquid is reduced by half. Stir in heavy cream, Lobster Classic, salt and pepper. Reduce heat, add parsley and cook for 3 minutes. Serve over pasta.

Top