Audio By Carbonatix
By Eddie Matney
Grilled Shrimp, Asparagus and Tomatoes with Lemon-Caper Vinaigrette.
Ingredients:
16 shrimp, cleaned and deveined 16 spears white asparagus, peeled and steamed 1/2 pint yellow teardrop tomatoes, cut in half 1/2 pint red teardrop tomatoes, cut in half 4 oz. arugula, julienned 2 Tbsp. olive oil, plus additional for shrimp 1 Tbsp. capers, chopped 3 lemons, juiced 1/2 serrano chili, chopped 1 Tbsp. fresh tarragon, chopped Salt and pepper to taste
When news happens, Phoenix New Times is there —
Your support strengthens our coverage.
We’re aiming to raise $30,000 by December 31, so we can continue covering what matters most to you. If New Times matters to you, please take action and contribute today, so when news happens, our reporters can be there.
Instructions: Toss shrimp with a little olive oil; season with salt and pepper. Grill until done. Set aside.
Combine ingredients, except asparagus and shrimp, in a large bowl; toss to combine. Place three asparagus spears on each dinner plate. Place a portion of the arugula mixture at the base of the asparagus. Surround the arugula mixture with shrimp.
Chef Eddie Matney is the owner of Eddie’s House in Scottsdale.
