This recipe was submitted by Julie Alpern from Hollywood, FL on 5/24/2011.
Julie Alpern had this fun fact about the GRILLIN’ UP MEMORIAL DAY STYLE! recipe to share:
As Seen on the Today Show 5/24/11.
Ingredients
For fish: 1 pound whole fresh prawns, deveined with shell left intact
3 tablespoons olive oil
3 tablespoons lemon juice
1 tablespoon lemon zest
2 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon hot paprika
1 wooden skewer for each prawn
Cooking Instructions
Recipe: Roble’s [surf] and turf Roble Ali Ingredients For the salad: 6 cups baby arugula 3 tablespoons olive oil 1 tablespoon lemon juice 1 teaspoon lemon zest 1 cup thinly sliced radishes 1 bunch of asparagus, trimmed 2 tablespoons vegetable oil Salt and freshly ground black pepper Preparation for the Prawns: Soak the skewers in water. Combine all ingredients in a plastic storage bag and shake well. The prawns can marinate in this mixture for up to 1 hour but no longer. Remove the prawns from the marinade and place them, tail-end first, onto skewers. On a preheated grill, grill over high heat for 2 minutes per side or until cooked throughout. For the salad: Season the asparagus with the vegetable oil, salt and pepper. On a preheated grill, grill over high heat for 1 minute per side or until cooked lightly. Remove from heat and let cool. Cut the asparagus spears into thirds. Combine lemon juice, lemon zest and olive oil in a bowl and whisk well to incorporate. Season with salt and pepper and set aside. Combine the rest of the ingredients into a bowl and dress with the lemon juice, lemon zest and olive oil mixture. Serve with the steak and prawns.
Servings
3-4
Nutritional Information
This recipe also suggests adding flank steak. For further information, please go to www.today.msnbc.msn.com. HAPPY MEMORIAL DAY!!
