A Dinner Combination of BBQ Shrimp, Leek Saute, and a Lentil Salad
As the weather continues to warm up, more produce will be arriving at the tailgate markets. Since we all grill frequently during the summer months, we will be highlighting interesting recipes that take advantage of all types of vegetables, greens, and fruit to enhance our meals.
This menu provides a very easy meal for family, or friends. The shrimp needs to be marinated a couple of hours ahead of time, and quickly cooked just prior to serving (we also found that any leftover shrimp makes an excellent entré when combined with pasta, a little olive oil, and some grated Asiago). The asparagus and leek sautée has fresh spring-like flavors. It also has the advantage that it can be prepped in advance and cooked while the shrimp is on the grill. Wash the leeks carefully since they retain dirt and grit.
While any color of lentils can be used for the salad, we chose red lentils for the contrast to some wonderful green leaf lettuce we picked up at the tailgate. Again, this dish can be completed ahead of time, and plated when ready to serve.
If calories aren't a consideration, be sure to try the white chocolate dipping sauce. It is especially good with strawberries, blackberries, and raspberries. If anyone sharing this meal with you is watching their weight, they can enjoy the fruit without the sauce.
