Grill up delicious dishes this summer with Crisco® Pure Olive Oil.
Juice of 1 lime
2 tablespoons Crisco® Pure Olive Oil
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
SEAFOOD AND MUSHROOMS
1/2 pound fresh sea scallops, 10 to 20 count size
1/2 pound fresh tail-on shrimp, 21 to 25 count size
1 (6 oz.) package sliced portobello mushrooms
1/4 cup balsamic vinegar
1/2 teaspoon Dijon mustard
Salt and black pepper to taste
1 tablespoon chopped fresh herbs (basil, oregano and thyme)
1/2 cup Crisco® Pure Olive Oil
12 cups fresh mixed baby greens
1 cup baby grape tomatoes
1 medium cucumber, cut in half lengthwise, sliced
1/2 each red and yellow bell peppers, cut in julienne strips
1/4 cup shredded carrots
Freshly grated Parmesan cheese (optional)
How to Make It
WHISK together marinade ingredients in shallow dish. Add seafood and sliced mushrooms; turn to coat. Cover and refrigerate 30 minutes.
COMBINE all vinaigrette ingredients except oil in a blender or food processor. Process on high speed until the mixture is well blended. With the motor running, carefully pour in the olive oil in a steady stream. Set aside.
SPRAY grill pan or sauté pan with no-stick cooking spray; heat to medium high heat. Remove seafood and mushrooms from marinade; discard marinade. Grill shrimp and scallops 2 to 3 minutes per side or until seafood is cooked through and has browned highlights. Remove from pan and set aside. Add mushrooms; grill 4 to 5 minutes, turning once. Remove from pan.
ARRANGE salad ingredients on a medium platter. Top with grilled seafood and mushrooms. Drizzle dressing as desired over the salad. Top with the Parmesan cheese if desired.
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