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Barbequed Shrimp and Swordfish with Vegetables
Ingredients (2 servings, plus delicious leftovers)
2 Swordfish filet
12 Jumbo shrimp
12 Asparagus
2 Stalks celery
2 Carrots
1 Large red bell pepper
250 gr. (1/2 pound) Mushrooms
2 Zucchini squash
• Very Very Teriyaki, few sprigs of rosemary, balsamic vinegar-EVOO vinegrette, and wild onion kalamata olive dip to marinate ingredients
• Sea salt, pepper, Spike Original Magic, freshly squeezed lemon or lime, extra virgin olive oil (EVOO) and balsamic vinegar from Modena to taste.
Preparation
• Wash vegetables thoroughly, cut celery, halved carrots and red pepper in chunks about 10 centimeter (4 inches) long and marinate with coarse salt, rosemary and Very Very Teriyaki for 1/2 hour minimum.
• Clean mushrooms thoroughly with plastic brush under drizzling cold water, being careful not to soak the bottom part. Separate caps from stem and marinate with coarse salt and balsamic vinegar-EVOO vinegrette for 1/2 hour minimum.
• Marinade shrimps with coarse salt, rosemary and Very Very Teriyaki for 1/2 hour minimum.
• Marinate swordfish filet with wild onion kalamata olives dip or Very Very Teriyaki for 1/2 hour minimum.
• In the meantime prepare coal, or pre-heat electric grilling machine.
• Barbeque vegetables and mushrooms first, sprinkling with the marinade liquid for about 10 minutes, or until done
• Barbeque shrimps and swordfish to taste.
• Serve with sea salt, pepper, Spike Original Magic, freshly squeezed lemon or lime, extra virgin olive oil (EVOO) and balsamic vinegar from Modena for diners season to taste.
Marinating the Vegetables: image 1 of 8 Marinating the Mushrooms: image 2 of 8 Marinating the Shrimps: image 3 of 8
Marinating the Swordfish Filets: image 4 of 8
Barbequeing the Vegetables: image 5 of 8 Barbequeing the Seafood: image 6 of 8
Barbequed Vegetables: image 7 of 8
 Barbequed Seafood: image 8 of 8
Click on the images above to see larger pictures
Comments
• Vegetable may be briefly pre-steamed or parboiled
• In order for the asparagus to cook well, remaining moist while crunchy, they must be very fresh. Better if they have a wide diameter.
• Barbequed vegetables and mushrooms leftover are excellent in mixed salads, re-heated in microwave, mixed with scrambled eggs, or chopped and mixed with steamed rice, buckwheat, bulgar or couscous.
Wine and Beverage Pairing
• Fior Fiore Ansonica, Falanghina Pompeiano, Tocai Friulano Colli Orientali del Friuli, Rosato Italiano IGT, Organic Pinot Nero Trentino DOC Maso Lock.


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    July 10, 2010
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