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Shrimp and Fresh Green Beans
1/2 cup balsamic vinegar
1/2 cup chopped fresh basil
4 large shallots, minced
3 garlic cloves, minced
1 tablespoon brown sugar
1 teaspoon seasoned pepper
1/2 teaspoon salt
1 cup olive oil
Combine all ingredients in a small bowl or shaker and whisk together or shake until
well blended. Use half of the dressing to marinate the shrimp and save the rest, at
room temperature, for the finished dish.
1 1/2 pounds fresh green beans, trimmed
2 pounds peeled, medium-size raw shrimp
6 cooked bacon slices, crumbled
1 1/3 cups shredded Parmesan cheese
3/4 cup chopped roasted, salted almonds
Combine shrimp and 3/4 cup dressing in a large zip-top plastic bag; seal and chill
15minutes, turning occasionally. Heat disk, and sauté green beans on the disk in a
little bit of vegetable oil 8 minutes or until desired doneness. Move to the outside
edges of the disk. Remove shrimp from marinade, discarding marinade. Place shrimp
in a single layer on the heated disk and sauté 3 minutes on each side, do not over cook
or shrimp will be rubbery. Remove disk from heat and toss shrimp and green beans
with bacon, parmesan cheese, almonds, and remaining 3/4 cup Basil Vinaigrette. Serve
over hot cornbread, if desired. Serves 4-6
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