Hot weather never seems to stir up an appetite for hot food. Enjoy a cold supper that you can make ahead while the day is still cool. So easy, flavorful, and nutritious, this meal may become a new favorite! The recipe makes two very generous servings. Adults and children alike love the simple finger-food.
4 hard-boiled eggs
10 -12 large, raw shrimp. These are available frozen, and if lucky, fresh. If frozen, thaw according to package directions.
12 or more large, cherry tomatoes. Marinated if you have them.
Olive oil
1 green onion
salt & pepper
Fresh herbs if available. I use parsley, basil, and lemon grass. Your favorite dried herbs work too!
Balsamic vinegar
Grill your shrimp using this quick method. With peel on drizzle *shrimp in shells with 3 tablespoons olive oil, a pinch of garlic and onion powder, and a finely diced green onion. Stir gently to evenly coat shrimp. Heat and oil your grill. Once hot place shrimp on grates and cook three minutes with grill closed. Turn shrimp and grill three more minutes with lid open. If your shrimp are small, adjust grilling time. Remove to plate.
On serving platter place grilled shrimp and add fresh cracked black pepper.. I leave the shell on, but some prefer it removed first. Quarter your peeled eggs, season, and arrange on plate. Add cherry tomatoes. If your tomatoes are fresh and not marinated drizzle a bit of balsamic vinegar over them and add your favorite herbs. Basil and oregano work great. Dress up your platter with a sprinkle of parmesan cheese, an additional dazzle of oil and/or vinegar and serve with bread sticks or grilled bread.
*I think grilling shrimp with the shell on results in a shrimp that is juicier and shrinks much less than grilling shelled shrimp.
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