Saturday, July 5, 2014


2 cloves garlic , minced and mashed into a paste
2 TBS capers drained and chopped 
4 sprigs parsley chopped 
1 eggplant , halved lengthwise
1 bunch basil , rough chopped
1 lemon , zested and quartered
1/2 bunch asparagus
10 ounces medium shrimp peeled and deveined
1/4 C . Ketchup
1 Tbsp. horseradish
wooden skewers

heat your grill to medium high , cut cross hatches into the eggplant meaty side and drizzle with olive oil , and set on a cookie sheet , cut side up , Lay out the asparagus on the same cookie sheet and drizzle with olive oil , skewer the shrimp and put on another cookie sheet drizzle with olive oil , , , Evenly top the shrimp and veggies with the lemon zest garlic paste , the juice of 2 wedges of lemon and half the basil . season everything with salt and pepper. let it stand and marinate while you make the cocktail sauce

In a small bowl combine ketchup , horseradish , the juice of 1 wedge of lemon and half the parsley , Stir in 1 tsp olive oil and salt and pepper to taste .
Grill the eggplant cut side down first for 4-6 minutes per side till the eggplant is tender. grill the shrimp and asparagus 3-5 minutes per side till the shrimp is cooked and grill marks appear. transfer everything to a plate ,

Make the Caponata by taking a spoon and scraping the flesh from the eggplant and discarding the skins . Roughly chop and add to a bowl along with the capers the remaining parsley and basil and the juice of the remaining lemon drizzle a bit of olive oil and season with salt and pepper to taste , Plate and ENJOY

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