Category: Preparation recipe step by step

Summer Salad with Grilled Shrimp

If you’re looking for a recipe that’s easy enough for a weeknight but impressive enough to serve to guests, this summer salad has you covered. It’s loaded with bright flavors of tart raspberries, creamy avocados, salty cheese, and lemony grilled shrimp that are especially welcome after this year’s long, cold winter. The shrimp are ridiculously easy to make, thanks to Marzetti® Simply Dressed® Lemon Vinaigrette. The dressing is delightfully tart and has the perfect texture to work as a marinade. It only takes about a half hour for the shrimp to become infused with bright lemony flavor. I added some za’atar – one of my favorite seasoning blends – for a little bit of Middle Eastern flair. I love the idea of serving this salad as the centerpiece of a backyard barbecue – maybe for Memorial Day or the Fourth of July. Either grill the shrimp beforehand and serve them chilled, or keep them in the marinade and grill them just before you’re ready to eat. For an impressive presentation, use large shrimp (the ones pictured here are U15 count, meaning there are about 15 of them in a pound). Smaller shrimp are also perfectly acceptable; you’ll just have to adjust the grilling time so they don’t overcook.

Summer Salad with Grilled Shrimp

Author: Lauren Keating

Serves: 4-6

Ingredients

1 pound medium to large shrimp, cleaned
1½ cups Marzetti Simply Dressed Lemon Vinaigrette (divided)
1 tablespoon za’atar seasoning
1 head romaine, chopped
2 avocados, diced
1 pint raspberries
2 ounces ricotta salata, crumbled

Preparation

Add the shrimp and 1 cup of dressing to a large dish. Add the za’atar and stir well so the shrimp are evenly coated. Cover and refrigerate 30 minutes. Meanwhile, soak some wooden skewers in water.
Heat grill to 500ºF. Thread the shrimp onto the skewers. And grill until done – the amount of time needed will depend on the size of your shrimp. Mine were large and took 7-8 minutes per side.
Toss the chopped romaine, avocado, raspberries and ricotta salata with the remaining 1.2 cup of dressing. Top the salad with grilled shrimp.

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Disclosure: I have been invited to participate in a Marzetti® ambassador program. This post is sponsored by Marzetti and product has been provided by them. The opinions and ideas expressed here are my own. Thank you for helping support the brands that keep me inspired in the kitchen.
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CHOCOLATE CHIP COOKIES BARS STUFFED WITH HUGE BUTTERFINGERS…TOO GOOD TO BE TRUE

Ingredients:

20 ounces Pillsbury cookie dough (or homemade)

7 full size Butterfinger Bars

1 Godiva Milk Chocolate Bar or brand of choice

Press about half of the cookie dough (10 ounces) into an 8×8 pan lined with nonstick foil. Lay 5 butterfinger bars on top. Press the remaining half of dough (10 ounces) on top of the bars to cover them. Bake at 350 for 25-30 minutes. While they bake, chop the last 2 Butterfinger bars and one Godiva milk chocolate bar. Once you remove them from the oven, lightly press on all of the chopped candies so they will stick. Cool completely before cutting.

Inspired by Pipandebby

Homemade Cookie Recipe if you choose:

This
cookie recipe yields 40 ounces of dough. You will need only 20 ounces
(or half of it) for these butterfinger bars. You can freeze the other
half of this recipe and bake them off as cookies at 350 for 10-12 mins.

2 1/4 cups flour
1/2 tsp. kosher salt
1/2 tsp. baking soda
1 1/2 sticks soft butter
1 cup light brown sugar
1/2 cup regular sugar
1 T. vanilla extract
1 egg
1 egg yolk
2 cups chocolate chips

Instructions:
Preheat
oven to 350 degrees. Line 8×8 pan with nonstick foil. Beat butter and
both sugars until well blended. Add in vanilla, egg and yolk until light
and creamy. Add in flour, salt and baking soda just until incorporated.
Stir in chocolate chips by hand. Divide this dough in half. Place
half in the freezer for cookies another day.

Cinnamon New York Crumb Cake

New York crumb cake? This means crumbs as big as your head! Thick, rich, buttery crumbs packed with cinnamon! I used cinnamon chips in this cake which pushed it over the New York edge! Perfection! Read on for the New York Crumb Cake Recipe!

Crumbs:

4 cups flour
2 ½ cups sugar
4 sticks butter-soft
1 ½ tsp cinnamon

Mix all ingredients together in a mixer. Form into tight pieces w/your hands. Chill crumbs in a bowl in the fridge while preparing the cake.

Cake:

1 stick butter
8 oz pkg cream cheese, soft
1 ¼ cup sugar
1 tsp. vanilla
2 eggs
1 tsp baking soda
2 cups flour
¼ tsp salt
¼ cup + 2 T. milk
1 cup cinnamon chips (Mine are from ABC Cake Decorating and they are fabulous!!) Chips are optional-cake is delish plain, too
Preheat oven to 350. In a mixer, cream butter & cream cheese. Add sugar. Add eggs and vanilla. Beat till smooth. Combine dry ingredients and them as you alternate with the milk. Spread in a 10×15 pan. Bake 10 minutes. Remove from oven and sprinkle on your huge crumbs!!! Bake for an additional 50 minutes or until toothpick comes out clean.

Recipe adapted from my friend Terry

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