Grilled Shrimp with Lentil Tabbouleh - Martha Stewart Liv
INGREDIENTS:
6 oz SEAFOOD MARINADE
2 tb White wine
12 lg Shrimp -- peeled and
-cleaned
1 lg Red pepper, seeded
-& cut in 1/2
1 lg Sweet Italian pepper
-seeded & cut in 1/2
1 md Sweet or Vidalia onion
-peeled & 1/4ed
7 oz FETA CHEESE, crumbled
4 oz BLACK OLIVES, pitted &
-cut in 1/2
16 oz LEMON & CHIVE PASTA,
-cooked al dente
1 tb Lemon juice
6 oz SEAFOOD MARINADE
2 tb White wine
12 lg Shrimp -- peeled and
-cleaned
1 lg Red pepper, seeded
-& cut in 1/2
1 lg Sweet Italian pepper
-seeded & cut in 1/2
1 md Sweet or Vidalia onion
-peeled & 1/4ed
7 oz FETA CHEESE, crumbled
4 oz BLACK OLIVES, pitted &
-cut in 1/2
16 oz LEMON & CHIVE PASTA,
-cooked al dente
1 tb Lemon juice
Toss MARINADE, white wine, cut peppers and onion with shrimps and refrigerate for 6 hours or overnight. Preheat grill or broiler and cook peppers and onions until done (about 15 minutes). Grill shrimps 2 minutes on each side, brushing with MARINADE. Cut grilled peppers & onions in strips and grilled shrimps in quarters. Toss shrimps, peppers and onion with FETA CHEESE, BLACK OLIVES, LEMON & CHIVE PASTA and lemon juice, adding some of the MARINADE. Serve warm or at room temperature.