Gluten Free Foodies
Celebrate the foods that you can eat!
Celebrate Julia today!
Comments Comments Comments Comments
approximately 1 dozen medium size shrimp, cleaned - tail on
1/4 tsp Aji Panca dried (heat level 2)
1/4 tsp Aji Amarillo dried (heat level 6)
Mix the ingredients. Add the peeled and cleaned shrimp.
Add all of the ingredients to a self sealing bag or container with a lid.
Place into the refrigerator for at least 1 hour before grilling.
Place some olive oil on your grill pan for indoor cooking. Brush the oil all over to make sure the shrimp does not stick. Cook the shrimp on medium-high heat, approximate 2-3 minutes on each side. You can also grill the shrimp on an outdoor grill.
Look for the shrimp to turn completely white and pink. Remove from heat and let cool slightly before placing on top of your salad.
1 Tbs Arvum Moscatel Sherry Vinegar
3 Tbs Spanish Olive Oil
2 pinches Matiz Smoked Sea Salt
4 cups Romaine lettuce, finely chopped
Add honey, vinegar, olive oil and sea salt to a bowl. Use a whisk to mix ingredients. Add the finely chopped Romaine lettuce and toss the dressing and the salad to make sure it is well coated. Add to a plate and top with Aji Marinated and Grilled Shrimp.
Comments Comments Comments
gave me a taste of it. She made it for a 4th of July party that she was attending.