Sunday, May 31, 2009

Grilled Shrimp with Feta and Tomatoes

Vinaigrette: 2 TBS Balsamic vinegar
2 tsps dijon mustard
finely grated zest of 1 lemon
salt and pepper to taste
3 TBS olive oil

For Shrimp: 2 pounds shrimp, peeled, deveined, rinsed and patted dry
Finely grated lemon zest & juice of 1 lemon
1/4 cup extra virgin olive oil
2 tsp. dried oregano (or tarragon or basil)
salt & pepper to taste
1 head lettuce
1 1/2 pounds ripe plum tomatoes, cut into 8 pieces each
8 ounces feta cut into 1/2" cubes (I crumbled mine)
1/2 cup mint leaves coarsely chopped (optional) (makes it yummy)
Prepare the vinaigrette; whisk vinegar, mustard, lemon zest, salt and pepper in a small bowl. Whisk constantly slowly drizzle in the oil until thickened. Set aside. makes about 1/3 cup.

In a large bowl toss together the shrimp, lemon zest, lemon juice, oil, oregano, salt and pepper. Marinate 15 min tossing once. Prepare the grill (or saute in fry pan) thread shrimp on skewers grill over high heat for no more than 2 minutes per-side.

Trim and wash lettuce. Combine lettuce, tomatoes, feta, mint and vinaigrette.
270 cal., 33 g protein, 11g fat, 275 mg cholesterol, 8mg carbo

Monday, May 18, 2009

Amy's Honey Glazed Pork Tenderloin

16 ounces extra lean pork tenderloin
1/2 cup soy sauce, low sodium
2 cloves garlic, minced
1 tsp ground ginger
1/4 cup honey
2 TBS brown sugar
1 TBS sesame seeds

Trim excess fat from pork. Place in a heavy plastic bag. Mix the soy sauce, garlic, and ginger. Add to bag. Coat pork well. Marinate for 2 hours or overnight in the refrigerator. Remove pork from marinade and pat dry. Combine honey and sugar. Brush over pork. Coat with sesame seeds.

Roast for 20-30 minutes at 375 degrees.
Slice thinly and serve.