Double Whammy

Grilled Shrimp with Vietnamese Vinaigrette

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Grilled Curry Zucchini, Red Bell Pepper, Japanese Eggplant, and Arugula Salad with Yogurt Dressing

After a few weeks of intense travel and heavy eating with my family (shame on me), I decided to lighten things up a bit with a low fat meal that tastes anything but light: Grilled Shrimp with Vietnamese Vinaigrette and Grilled Curry Zucchini, Red Bell Pepper, Japanese Eggplant, and Arugula Salad with Yogurt Dressing. The exotic flavors of the Vietnamese Vinaigrette and Yogurt Dressing are finger-licking good and it's by far one of the best meals I've ever prepared. I paired mine with simple couscous (just flavored with salt and pepper) and let the Vietnamese Vinaigrette do the talking.  (Be sure to add an ample amount to finish off the dish before serving).

Recipes after the jump:

Grilled Shrimp with Vietnamese Vinaigrette
Serves: 8
Prep time: 15 minutes

Ingredients:
1/2 cup lime juice, plus wedges for serving
1/4 cup brown sugar
4 scallions, thinly sliced
2 large shallots, finely chopped
2 seeded jalapeno chiles, minced
2 tbsp plus 2 tsp soy sauce (recipe calls for fish sauce)
2 large cloves garlic, minced
1/2 tsp toasted sesame oil
4 tsp grapeseed oil
32 extra-large shrimp, (2 lbs), peeled and deveined

1) In a medium bowl, whish together the lime juice, brown sugar, scallions, shallots, jalapenos, soy sauce, garlic and sesame oil.

2) Preheat the grill to high. (I used a grill pan).  Transfer 1/2 cup of vinaigrette to a large bowl; whisk in grapeseed oil.  Add the shrimp, season with salt and pepper and toss to coat.  Grill the shrimp, flipping halfway through, until just cooked through, about 2 to 3 minutes per side.

3) Transfer the shrimp to a platter; drizzle with some of the remaining vinaigrette.  Serve with lime wedges.

Make ahead: Mix the vinaigrette the night before and keep it refrigerated.  All you need to do later is whisk in the grapeseed oil and add the shrimp before grilling.

Grilled Curry Zucchini, Red Bell Pepper, and Arugula Salad with Yogurt Dressing:
Serves: 8

Ingredients:
1/2 cup plain Greek Yogurt (I used fat free)
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped red onion
1 1/2 tsp lime zest plus 1/4 cup fresh lime juice
3 tsp white whine vinegar (I used red wine because it's all I had)
2 tbsp EVOO
4 tsp curry powder
2 lbs zucchini (4 medium), cut into 1" thick slices, quartered
2 red bell peppers, quartered lengthwise and seeded
2 cups arugula or baby green salad
Sky's addition: 1 small Japanese eggplant, sliced into 1" pieces and quartered

1) In a large bowl, whisk together the yogurt, cilantro, red onion, lime zest, lime juice, and vinegar.  Season with salt.  Cover and refrigerate until ready to use.

2) Preheat the oven to 375 degrees.  In a large bowl, whisk together the EVOO and curry powder.  Add the vegetables and toss to coat.  Season with salt and toss again. Roast the vegetables for 35-40 minutes, flipping halfway through until just cooked through and tender. Transfer vegetables to a large baking sheet to let cool completely.

3) Once cool, toss with arugula and enough dressing to lightly coat.  Season with salt.  Transfer to a salad platter and serve immediately with remaining dressing on the side.

Recipes and images: Rachelraymag.com