Eddie Recommends: Fall Barbecue
By Eddie Matney
At home, one of my favorite things to do is fire up the barbecue grill this time of year.
Dining al fresco and watching the kids play outside is paradise. These cool evenings, just before jacket weather kicks in, are the very reason people come to Arizona. So I thought I’d share a reason you should flock to your barbecue grill while you still have time: Grilled Shrimp, Asparagus and Tomatoes with Lemon-Caper Vinaigrette.
Ingredients:
16 shrimp, cleaned and deveined
16 spears white asparagus, peeled and steamed
1/2 pint yellow teardrop tomatoes, cut in half
1/2 pint red teardrop tomatoes, cut in half
4 oz. arugula, julienned
2 Tbsp. olive oil, plus additional for shrimp
1 Tbsp. capers, chopped
3 lemons, juiced
1/2 serrano chili, chopped
1 Tbsp. fresh tarragon, chopped
Salt and pepper to taste
Instructions:
Toss shrimp with a little olive oil; season with salt and pepper. Grill until done. Set aside.
Combine ingredients, except asparagus and shrimp, in a large bowl; toss to combine. Place three asparagus spears on each dinner plate. Place a portion of the arugula mixture at the base of the asparagus. Surround the arugula mixture with shrimp.
Chef Eddie Matney is the owner of Eddie's House in Scottsdale.
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