Grilled Shrimp, Parsley and Grape Salad with Marcona Almonds

Andrew Zimmern joins us to show us how to get kids to try new things at the dinner table.

Serves 4

12 ocean caught Ecuadorean brown shrimp, U-15 size…(Coastal Seafoods carries these)
1T olive oil
1 large bunch flat leaf Italian parsley, leaves picked free of stems
2 cups sliced sweet red grapes…taste them first, you don’t want tannic ones!
1/2 cup toasted Spanish Marcona almonds, gently crushed
2 cups halved cherry tomatoes
4 ounces extra virgin olive oil
One juicy lime, juiced
1/2t Dijon mustard
Sea salt and freshly ground white pepper to season

Peel and devein shrimp, toss in the olive oil. Season. Grill or sear in small skillet until just cooked through. This will only take a minute or two.

Whisk together the EVOO mustard and lime juice, season and set aside.

Combine parsley, grapes, tomatoes and season, add vinaigrette. Divide on 4 plates, standing shrimp around salad. Garnish with toasted nuts and serve.