Grilled Shrimp with Lemon Jam

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From Mario Batali on The Chew --see separate posting for the lemon jam recipe. Be sure to do the herb salad as that totally makes it -- I didn't have fresh mint on hand so used about a tablespoon of dried that I soaked in hot water  and then squeezed out - to kinda reconstitute the mint.... Also I did not have jalapeno but didn't miss that. We served this fabulous meal with steamed rice and broccoli.


GRILLED SHRIMP WITH LEMON JAM
  • 2 tablespoons olive oil
  • 2 pounds extra large shrimp (16-20 count size, peeled, deveined, tails kept on)
  • Kosher salt and freshly ground black pepper (to taste)
  • Lemon jam 
HERB SALAD:
  • 1/4 cup mint leaves (chopped)
  • 1/4 cup cilantro leaves (chopped)
  • 1/4 cup parsley leaves (chopped)
  • 1 jalapeno (thinly sliced)
  • Preheat grill or grill pan over medium-high heat. Place shrimp in a large bowl, drizzle with olive oil and season with salt and pepper. Toss to coat. Place on the grill and cook until opaque, about 2-3 minutes per side. Be careful not to overcook.
  • Remove to a platter and drizzle over lemon jam. Top with herb salad.
  • For the Herb Salad: Combine the mint, cilantro, parsley and jalapeno in a large bowl. Add 2 spoonfuls of the lemon jam and toss to combine.
  • Tip: Perfect dish for any type of seafood!

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