8(6 to 8 inch) bamboo skewers
16 jumbo deveined, peeled shrimp
Salt and pepper
1 lemon zested and juiced
2 tablespoons chopped flat leaf parsley, a handful
1 tablespoon extra virgin olive oil, 1 turn of the pan
Preheat a large non stick skillet over medium high to high heat.
On bamboo skewers, thread 4shrimp on 4 skewers. Season the shrimp skewers whit salt and peppers on both side .Combine lemon zest and parsley in a small dish. Sprinkle combine herbs over the shrimp and rub. Add a ½ a turn of the pan of extra virgin olive oil(1 ½ teaspoon) to the hot skillet and sear the shrimps.3 minutes on each side or until curled and pink. Squeeze the juice of ½ lemon over the pan and remove to a warm platter. Return pan to heat and add remaining oil. Cook scallops 3 to 4 minutes on each side until caramel in color. Squeeze the juice of ½ lemon over the pan and transfer shrimp to the platter
Seafood Summer Entrees Salad
Vinaigrette for Green Salad
1 teaspoon Dijon mustard
1 teaspoon minced fresh garlic
3 tablespoon champagne vinegar
Kosher salt and freshly ground black pepper
½ cup good olive oil
Salad mix or mesclun mix for 6to 8 people
In a small bowl, whisk together the mustard, garlic, vinegar, 1 tea spoon salt, and ½ teaspoon pepper.
While whisking, slowly add the olive oil until the vinaigrette is emulsified.
Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired a serve