- Prep Time 30 min
- Total Time 60 min
- Servings 6
Ingredients
Shallot-Thyme Vinaigrette
- 1/4
- cup balsamic vinegar
- 3
- tablespoons olive or vegetable oil
- 2
- tablespoons white wine vinegar
- 1
- tablespoon finely chopped shallot
- 1
- tablespoon chopped fresh or 1 teaspoon dried thyme leaves
- 1
- tablespoon Dijon mustard
- 1
- tablespoon water
- 1/4
- teaspoon salt
Directions
- 1In tightly covered container, shake vinaigrette ingredients.
- 2Place shrimp and fish in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Add 1/4 cup of the vinaigrette; turn shrimp and fish to coat. Cover dish or seal bag; refrigerate 30 minutes. Reserve remaining vinaigrette.
-
- 3Heat gas or charcoal grill. Remove shrimp and fish from marinade; reserve marinade and set shrimp aside. Place fish and fennel on grill over medium heat. Cover grill; cook 5 minutes. Brush fish and fennel with marinade; add shrimp. Cover grill; cook 5 minutes, turning and brushing fish, fennel and shrimp with marinade 2 or 3 times, until shrimp are pink, fish flakes easily with fork and fennel is tender. Discard any remaining marinade.
-
- 4Arrange salad greens on serving platter. Cut fish into bite-size pieces. Arrange fish, fennel, shrimp and remaining salad ingredients on greens. Serve with reserved vinaigrette.
- Saurce: bettycrocker
-
12:53 AM
Quick Advices
- Prep Time 30 min
- Total Time 60 min
- Servings 6
Ingredients
Shallot-Thyme Vinaigrette
- 1/4
- cup balsamic vinegar
- 3
- tablespoons olive or vegetable oil
- 2
- tablespoons white wine vinegar
- 1
- tablespoon finely chopped shallot
- 1
- tablespoon chopped fresh or 1 teaspoon dried thyme leaves
- 1
- tablespoon Dijon mustard
- 1
- tablespoon water
- 1/4
- teaspoon salt
Directions
- 1In tightly covered container, shake vinaigrette ingredients.
- 2Place shrimp and fish in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Add 1/4 cup of the vinaigrette; turn shrimp and fish to coat. Cover dish or seal bag; refrigerate 30 minutes. Reserve remaining vinaigrette.
-
- 3Heat gas or charcoal grill. Remove shrimp and fish from marinade; reserve marinade and set shrimp aside. Place fish and fennel on grill over medium heat. Cover grill; cook 5 minutes. Brush fish and fennel with marinade; add shrimp. Cover grill; cook 5 minutes, turning and brushing fish, fennel and shrimp with marinade 2 or 3 times, until shrimp are pink, fish flakes easily with fork and fennel is tender. Discard any remaining marinade.
-
- 4Arrange salad greens on serving platter. Cut fish into bite-size pieces. Arrange fish, fennel, shrimp and remaining salad ingredients on greens. Serve with reserved vinaigrette.
- Saurce: bettycrocker
-