I received a bottle of Carapelli Olive Oil, in exchange for posting this fabulous recipe!
This is part three of our three-part recipe series featuring Carapelli Olive Oil. I will be giving away a free 17 oz. bottle of Carapelli Premium 100% Italian Extra Virgin Olive Oil at the end of the three weeks! Did you enter already when I posted the awesome pizza recipe or the Tuscan Chicken Sandwiches? Feel free to enter again for a third entry to win! How to enter? Simply leave a comment below answering the following question:
Enough about the stuff that is good for you! What the heck is your favorite dessert?
I’ll start you off. I just got back from a vacation on the California coast. I just might have gone off my diet a bit. Don’t tell the nice folks at Quick Weight Loss, but I just might have eaten a thing or two that I’m not supposed to. But it was all in the name of experiencing the California lifestyle! And I just might have had a bit of blueberry cheesecake. And some black cherry ice cream. Oh, and a few bites of peanut butter fudge. My favorite? Well, all of them of course! What is your favorite treat?
Now onto the healthy, good-for-you stuff- because everything is good in moderation!
Summer Salad with Grilled Shrimp and Pineapple in Champagne Vinaigrette
1/4 cup Carapelli Premium 100% Italian Extra Virgin Olive Oil
2 tablespoons champagne vinegar or sherry vinegar
2 teaspoons Dijon mustard
1/4 teaspoon coarse sea salt or kosher salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, minced
1 pound peeled and deveined, uncooked large shrimp
1/2 of a peeled and cored fresh pineapple, cut lengthwise into 4 slabs
8 cups packed mixed field greens or baby greens
3 tablespoons chopped fresh basil or tarragon leaves
Heat a grill to medium-high heat or have a ridged grill pan ready. For vinaigrette, whisk together oil, vinegar, mustard, salt and pepper in a small bowl. Transfer 3 tablespoons of the mixture to a pie plate or shallow plate. Stir pepper flakes and garlic into oil mixture on plate. Add shrimp to plate; toss with oil mixture. Thread shrimp onto metal skewers or soaked bamboo skewers. Brush oil mixture from plate over skewers. Transfer skewers to grill; discard marinade on plate. Add pineapple to grill. Grill shrimp and pineapple (or cook shrimp in a heated ridged grill pan over medium heat and grill pineapple in pan after shrimp is removed) for 4 minutes. Turn skewers and pineapple over; continue grilling 4 to 5 minutes or until shrimp are opaque.
Meanwhile, toss mixed greens with remaining vinaigrette; arrange on four large serving plates. Carve pineapple crosswise into 1/2-inch thick slices; arrange over salads. Remove shrimp from skewers; arrange over salads. Top with basil. Serves 4.
Preparation time: 20 minutes
Total time: 30 minutes
Want to try this recipe out? You can download a $1.00 off coupon for any 17oz. or larger Carapelli Olive Oil product by visiting CarapelliUSA.com!
I love all sorts of desserts, but my favorite is cheesecake!!
I love fresh strawberry pie, or any fresh fruit cobbler. Yumm!
I love dessert, and will eat anything sweet, but my favorite is pecan pie
My favorite dessert is fudge brownies with ice cream!
My favorite dessert is Apple Crisp, especially when the Macintosh Apples are just picked! Delish!!! Be especially blessed, Kathy
my favorite desert is a new discovery…raw chocolate macaroons…all you do is mix shredded coconut, cocoa powder, a bit of maple syrup and vanilla extract…stir it up, shape it however you like, i make them into little balls, and pop them in the freezer to harden…so yummy! especially with a dollop of creamy natural peanut butter on top!
My grandmother’s old cheesecake recipe! She got it from a cooking class a long time ago, and always made it for family gatherings. You can’t buy a cheesecake that even comes close to it!
Comments on this entry are closed.