It’s time to put yourself to the test after watching LHC’s Healthy Bites challenge with Chef Todd Stein. Don’t forget your $20 limit!
The Recipe:
Grilled Shrimp with Tomato-Almond Relish
Serves 2
12 peeled and deveined (tail on) shrimp
2 roma tomatoes (seeded and diced small)
1.5 ounces raw sliced almonds
1 lemon
40 sprigs arugula
6 ounce extra virgin olive oil
6 sprigs basil sliced fine
The Method:
The Shrimp:
Take the Shrimp and place in a mixing bowl and zest entire lemon over the shrimp, add 1.5 ounces of olive oil and let marinate for at least 20 minutes before grilling. Season shrimp with salt and pepper on both sides and place on a hot grill for approximately 2 minutes per side.
For Tomato Relish:
Place diced tomatoes, sliced almonds and basil in a mixing bowl; add 2 ounces of olive oil and stir, season with salt and pepper.
For lemon oil:
Take 3 ounces of olive oil and juice of one lemon, mix and add one sprig of rosemary if desired.
To plate:
Per plate add 20- sprigs of arugula in a nice pattern, place shrimp on top and spoon the relish over the shrimp, drizzle some of the lemon oil over the top and serve.
To learn more about Piccolo Sogno Due, you can visit their website or call 312-822-0077.
Piccolo Sogno Due is located at 340 N Clark St. Chicago, IL 60654.
Part 1 Shopping:
Part 2 Cooking:
Healthy Bites is sponsored by Treasure Island Foods.
