When the sun comes out and the weather heats up, being stuck in the kitchen isn’t all that appealing. Easy meals are best, especially those that require little time over the stove. I developed this recipe for a class I taught twice this month, Quick and Easy Mediterranean Cooking. It’s a simple salad that makes a perfect summer main course and requires little, or no, time over the stove.
Grilled Shrimp Salad with Summer Squash and Salsa Verde
1 pound medium shrimp, peeled and deveined
½ cup plus 3 tablespoons olive oil
2 teaspoon minced garlic
coarse salt and freshly ground pepper
¼ cup fresh Italian parsley leaves
¼ cup fresh mint leaves
2 tablespoons finely chopped capers
6 flat anchovy fillets, mashed well
½ teaspoon Dijon mustard
1½ tablespoons lemon juice
2 medium zucchini
2 medium yellow zucchini
Place the shrimp in a bowl with 2 tablespoons of the olive oil, half of the garlic, and a pinch each of salt and pepper. Stir well and set aside for about 20 minutes.
To make the salsa verde, place the parsley, mint, capers, anchovy, remaining garlic and mustard in the bowl of a food processor. Add 1 tablespoon lemon juice and stir well. With the motor running, add ½ cup of oil in a steady steam until the mixture forms a thick sauce. Taste and add a pinch of salt and/or pepper as needed.
Using a vegetable peeler, shave the zucchini into long thin ribbon-like strips. Toss them together with the remaining tablespoon of olive oil, remaining ½ tablespoon lemon juice, and a pinch each of salt and pepper. Scatter the zucchini over a serving platter.
Prepare charcoal grill or heat a heavy grill pan over high heat. Grill the shrimp until just pink and tender, about 4 minutes total. Alternatively, you can saute the shrimp on the stove top until cooked through. Transfer the shrimp to the platter, nestling it on top of the zucchini. Drizzle with salsa verde and serve right away.
Happy Summer Cooking!