4/5
(1 Votes)
Ingredients
- Marinade/Dressing
- 3/4 cup Pompeian Extra Virgin Olive Oil
- 1/4 cup Pompeian Red Wine Vinegar
- 3 tablespoons lemon juice
- 2 medium garlic cloves, minced
- 1 1/2 teaspoon salt
- 3/4 cup coarsely ground black pepper
- Skewers
- 24 large raw, headless, peeled shrimp, with tails on (about 1 poind)
- 24 whole green onions, trimmed to 6 inches in length
- 24 cherry tomatoes
- 2 poblano chili peppers, seeded and cut into 24 pieces
- 8 12-inch bamboo skewers, soaked in water
- Rice
- 3 cups hot cooked brown rice
- 15 oz. canned black beans, rinsed and drained
- 1/4 cup chopped cilantro
- 3 t grated lemon zest
Preparation
Step 1
Whisk marinade ingredients in an small bowl. Reserve 1/2 cup of the mixture in a separate bowl and set aside. Place shrimp in a resealable plastic bag, pour marinade over shrimp, seal tightly and coat well. Refrigerate 30 minutes, turning frequently.
Remove shrimp from marinade (reserving marinade). Place shrimp on skewers alternating with the tomatoes, chilies and onions (folded in half).
Preheat grill on high heat. Brush skewers with reserved marinade in a small saucepan on the grill to heat slightly. Toss the rice with the black beans, cilantro and lemon zest.
To serve, top with skewers and spoon the remaining marinade over skewers.