This recipe was submitted by Julie Alpern from Hollywood, FL on 5/24/2011.
Julie Alpern had this fun fact about the GRILLIN’ UP MEMORIAL DAY STYLE! recipe to share:
As Seen on the Today Show 5/24/11.
For fish: 1 pound whole fresh prawns, deveined with shell left intact
3 tablespoons olive oil
3 tablespoons lemon juice
1 tablespoon lemon zest
2 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon hot paprika
1 wooden skewer for each prawn
Recipe: Roble’s [surf] and turf Roble Ali Ingredients For the salad: 6 cups baby arugula 3 tablespoons olive oil 1 tablespoon lemon juice 1 teaspoon lemon zest 1 cup thinly sliced radishes 1 bunch of asparagus, trimmed 2 tablespoons vegetable oil Salt and freshly ground black pepper Preparation for the Prawns: Soak the skewers in water. Combine all ingredients in a plastic storage bag and shake well. The prawns can marinate in this mixture for up to 1 hour but no longer. Remove the prawns from the marinade and place them, tail-end first, onto skewers. On a preheated grill, grill over high heat for 2 minutes per side or until cooked throughout. For the salad: Season the asparagus with the vegetable oil, salt and pepper. On a preheated grill, grill over high heat for 1 minute per side or until cooked lightly. Remove from heat and let cool. Cut the asparagus spears into thirds. Combine lemon juice, lemon zest and olive oil in a bowl and whisk well to incorporate. Season with salt and pepper and set aside. Combine the rest of the ingredients into a bowl and dress with the lemon juice, lemon zest and olive oil mixture. Serve with the steak and prawns.
This recipe also suggests adding flank steak. For further information, please go to www.today.msnbc.msn.com. HAPPY MEMORIAL DAY!!