Meal serves approx two
16 medium-large peeled shrimp
3-4 TBS Extra Virgin Olive Oil (approx 1 TBS for each step)
1/4 cup white wine
4-5 Fresh Beets (medium)
1 Yellow squash, chopped
1 Jalapeno, minced
1/2 cup onion. chopped
2 cloves garlic, minced
1 cup white wine (I used a crisp/slightly sweet wine)
1/2 lb Spinach
1 tomato, chopped
1 small cucumber, chopped
Chopped nuts to top (I used almonds, but could use about anthing to give it a little crunch)
Salt and Pepper throughout
In a bowl, add shrimp, olive oil, 1/4 C white wine, pinch of salt and pepper, toss and let marinate around 30mins. While that is going on, place washed, whole beets, squash, and jalapeno on tin foil and toss will olive oil and a pinch of salt and pepper. Fold closed, and throw on grill at medium high heat for 30-40 minutes, or until beets are tender. When beets have about 15 minutes to go, in a skillet, add olive oil, onions, and garlic and saute for around 3 mins on medium/medium high heat, or until onions are tender. Add 1 cup of wine and reduce heat to medium low (bubbling slightly), reduce until about a 3 TBS of liquid remain, add more wine if necessary. Skewer shrimp and place on grill until slight char, about 2 mins a side. When beets and squash are done, peel and chop the beets. When all items are cooked, add spinach to pan, toss to coat, and turn off heat. Add beat mixture, shrimp, tomatoes, cucumber, nuts, salt and pepper to taste, toss and serve.
Notes: The reason I left the beets whole to cook was so they would peel easier. You can peel and chop them first and cut down on the cook time. Don't put the spinach on to early, or it will overcook. Some feta or goat cheese could be a nice addition.
