Serves 4
Ingredients
- 4 large shrimp
- 4 artichokes, cleaned and cut in half
For the vinaigrette
- 1 tbsp honey
- 1 tsp white balsamic vinegar
- 2 tbsp lime juice
- 6 tbsp extra virgin olive oil
- 1 tsp mustard
- 1 green chilli pepper, finely chopped
- ½ tsp grated ginger
- Salt and black pepper
Tip
Artichokes are still in season, but later on you can substitute them with small courgettes, cut horizontally in half and grilled in the same way. Fresh green beans also work very well. Before grilling, however, they should be briefly blanched in boiling water for a few minutes.
Method
Step 1
Prepare the vinaigrette: Combine all the vinaigrette ingredients in a bowl and whisk until emulsified.
Step 2
Grill the shrimp and artichokes for a total of 3-5 minutes, turning once. The artichokes may require slightly longer cooking.
Step 3
Serve the grilled shrimp and artichokes on a platter, drizzled with the white balsamic vinaigrette.
Source: cantina
