Ingredients:
16 u- 10 shrimp (peeled and deveined with tail on)
1 bunch parsley
.25 pound basil
.25 pound thyme
4 each shallots
4 each garlic cloves
1 cup olive oil
.25 cup champagne vinegar
3 each Yukon gold potatoes
3 each vine ripened tomatoes
1 pound spinach
Blended oil
Salt and pepper

Method
1.) Boil the Yukon gold potatoes till just tender, remove and let cool
2.) Chop all the herbs, shallots, and garlic together
3.) Add the olive oil and vinegar and mix together season with salt and pepper
4.) Skewer the shrimp two per skewer and place in a pan pour half of the herb mixture of the skewers, move the skewers around to insure all shrimp are coated
5.) Slice the potatoes in ¼ inch slices
6.) Season the shrimp slightly with salt and pepper, than place on a hot grill, allow the shrimp to cook on each side for five minutes
7.) While the shrimp are cooking place the sliced potatoes on the grill and till they are hot
8.) Slice the tomatoes a ¼ inch thickness also
9.) In a sauté pan heat some oil and place the spinach in the hot oil and season with salt and pepper, continue cooking till spinach is wilted
10.) Remove the shrimp and potatoes from the grill and plate as seen on the website.

<-- BACK