Lemon Shrimp and Bread Salad
1/2 pound of fresh or frozen large shrimp
2 tablespoons of olive oil
1/4 teaspoon of lemon-pepper seasoning
1 large pita bread rounds
1 yellow sweet pepper, quartered lengthwise and seeded
1/2 cup of chopped tomato (1 medium)
1/2 cup of chopped English cucumber or cucumber
1/4 cup of sliced radish
2 tablespoons of sliced green onions
2 tablespoons of bottled red wine vinaigrette
Salt and black pepper
Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. Place shrimp in a medium bowl. For marinade, in a small bowl stir together 1 tablespoon of the olive oil and the lemon-pepper seasoning. Pour marinade over shrimp in bowl; toss to coat. Cover and marinate in the refrigerator for 1 hour, stirring occasionally.
Lightly brush pita bread and sweet pepper quarters with the remaining 1 tablespoon olive oil.
On a grill pan, grill sweet pepper quarters, cut sides up, over medium high heat about 10 minutes or until pepper skins are blistered and dark. Remove peppers from grill. Wrap peppers in foil and let stand for 20 minutes. Meanwhile, grill shrimp for 6 to 8 minutes or until shrimp turn opaque, turning once halfway through grilling. Grill pita bread for 2 to 4 minutes or until lightly toasted, turning once halfway through grilling.
Remove and discard skins from peppers. Coarsely chop peppers. Cut pita bread into 1-inch pieces. In a large bowl combine grilled peppers, bread, and shrimp. Stir in tomato, cucumber, radish, and green onion. Drizzle with vinaigrette. Toss gently to coat. Season to taste with salt and black pepper. Serve immediately.
- Preheat oven to 450 degrees F. Lightly coat a 9x9x2-inch baking pan with nonstick coating; set aside. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into two serving-size pieces, if necessary. Measure thickness of fish.
- Place flour in a shallow dish or small bowl. In a second shallow dish whisk together egg white and milk. In a third shallow dish combine bread crumbs, almonds, and thyme. Coat both sides of fillets with flour. Dip fillets in the egg mixture; dip in bread crumb mixture to coat.
- Place fish in prepared pan. Drizzle with oil. Bake until fish begins to flake when tested with a fork (allow 4 to 6 minutes per 1/2-inch thickness of fish).
Recipes source BHG