Now that spring is finally here, I have been cooking with the fresh herbs that have suddenly come to life in my backyard. Also the warmer weather means that I can use my backyard grill more frequently (being die-hard grillers my husband and I sometimes grill while standing in a foot of snow on the back patio). So this time I grilled shrimp that was marinated in a sauce made with Balsamic Vinegar, honey, olive oil, Sriracha sauce and lots of fresh herbs. I combined the grilled shrimp with grilled plums that were marinated in the same sauce. Yes, I know this is an unusual combination but believe me, it turned out really well. For some added tang and flavor, I added a lot of fresh herbs and some feta cheese on top. I served the grilled shrimp and plums on a bed of baby arugula and the remainder of the marinating sauce worked well as a salad dressing.
1. ¾ lbs of Extra-large Tiger shrimp (tail on and deveined)
2. 4 plums (not very ripe ones because we need slightly hard ones to be able to stand up to the grilling process)
3. The zest of one lemon
4. 3-4 ounces of feta cheese
5. 2-3 cups of fresh baby arugula
6. 3 tablespoons of Balsamic Vinegar
7. 3 tablespoons of honey
8. 3 tablespoons of Extra Virgin Olive Oil
9. 1.5 tablespoons of Sriracha (less if you don’t like too much spice)
10. 1/2 cup of fresh herbs (I used Mint, Oregano and Sage leaves – the majority of it was mint and lesser quantities of Oregano and Sage because these two herbs in excess can taste bitter)
11. Salt to taste
3. Add half the chopped herb leaves into the marinade (keep the other half aside to be used in the salad later). Also add the zest of one lemon to the marinade.
4. Divide the marinade into two halves. One half is for the shrimp and the second half is for the plums.
5. Wash the shrimp under cold water and dry them thoroughly using a few kitchen paper towels.
15. Also add the remaining amount of the marinade to the bowl. Do not add any of the marinade that was used for the shrimp (anything used for uncooked meats should be discarded) – just use the one that you had used for marinating the plums. Gently toss this salad.
16. Serve the salad on a bed of fresh baby arugula. Enjoy as a first course or as a light meal in itself!