Serve 4 – 6
1/2 cup Balsamic Vinegar
1 cup + 1 tablespoon Olive oil
3/4 cup Chicken stock
3 tablespoons Garlic cloves, minced
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
24 each Shiitake mushrooms, fresh, stems removed, cap left whole
1 each Red onion, cut into 1/2 inch thick slices
2 each Zucchini, medium, cut into 8 (1/4 inch thick, lengthwise strips)
24 each Shrimp, U15 count, shelled and deveined
1/4 cup Shallots, minced
1/2 cup Dry white wine
2 tablespoons Lemon juice, fresh
1/2 cup Tomatoes, ripe, peeled, seeded, 1/4 inch dice
10 each Basil leaves, sliced thinly
4 tablespoons Butter, whole, cut in small cubes
To taste Salt and pepper
Directions
1. Combine vinegar, 3/4 cup oil, thyme, 2 tablespoons garlic, salt and pepper to taste. Allow marinade to rest under refrigeration for 4 hours.
2. Stir marinade and add mushroom caps, let marinate for 10 seconds (they will get soggy), remove and grill about 1 minute per side. Set aside.
3. Brush red onion slices with marinate and grill, 3 to 4 minutes per side or until completely cooked.
4. Brush zucchini slices with marinate and grill, 2 minutes per side or until completely cooked but not mushy.
5. Toss shrimp with 1/4 cup oil and set aside.
6. To make sauce – Heat a 1 quart saucepan over medium heat and add 1 tablespoon oil. When the oil is hot but not smoking, add remaining1 tablespoon garlic, shallots and sauté 1 – 2 minute or until soft.
7. Add the white wine and lemon juice, reduce by 2/3, two to three minutes.
8. Add tomatoes, sauté for 30 seconds or until warm, add the basil.
9. Add 1 tablespoon of the butter and whisk in quickly, continue to add the butter a few pieces at a time, moving on and off the heat, whisking constantly.
10. After all butter has been incorporated, correct seasoning and remove from heat, keep warm.
11. Grill the shrimp 1 to 2 minutes per side, do not over cook
To plate: lay two strips of grilled zucchini on the middle of a plate, arrange 6 mushrooms in a circle on zucchini, and arrange grilled onions around mushroom, top with grilled shrimp. Divide sauce equally among portions and spoon directly over shrimp.
Directions
1. Combine vinegar, 3/4 cup oil, thyme, 2 tablespoons garlic, salt and pepper to taste. Allow marinade to rest under refrigeration for 4 hours.
2. Stir marinade and add mushroom caps, let marinate for 10 seconds (they will get soggy), remove and grill about 1 minute per side. Set aside.
3. Brush red onion slices with marinate and grill, 3 to 4 minutes per side or until completely cooked.
4. Brush zucchini slices with marinate and grill, 2 minutes per side or until completely cooked but not mushy.
5. Toss shrimp with 1/4 cup oil and set aside.
6. To make sauce – Heat a 1 quart saucepan over medium heat and add 1 tablespoon oil. When the oil is hot but not smoking, add remaining1 tablespoon garlic, shallots and sauté 1 – 2 minute or until soft.
7. Add the white wine and lemon juice, reduce by 2/3, two to three minutes.
8. Add tomatoes, sauté for 30 seconds or until warm, add the basil.
9. Add 1 tablespoon of the butter and whisk in quickly, continue to add the butter a few pieces at a time, moving on and off the heat, whisking constantly.
10. After all butter has been incorporated, correct seasoning and remove from heat, keep warm.
11. Grill the shrimp 1 to 2 minutes per side, do not over cook
To plate: lay two strips of grilled zucchini on the middle of a plate, arrange 6 mushrooms in a circle on zucchini, and arrange grilled onions around mushroom, top with grilled shrimp. Divide sauce equally among portions and spoon directly over shrimp.
