Grilled Shrimp and Red Rice Salad

Grilled Shrimp


for the marinade:

1/2 cup olive oil

6-8 cloves garlic, minced (the more the better)

minced fresh herbs (I used parsley, oregano, thyme and basil)

a few shakes of red hot pepper flakes

salt, pepper


2 pounds raw shrimp (I like to buy wild shrimp caught in the U.S.)


Mix all the above ingredients except the shrimp. Clean the shrimp, removing the shells and cleaning out the central vein. Place the marinade and shrimp in a bowl and place in the refrigerator for at least two to three hours. Thread the shrimp on skewers and cook over a hot grill for about two minutes on each side. Alternately, preheat the broiler in your oven and cook for a couple of minutes.


Red Rice Salad


1 cup red rice

1 cup white long grain rice

5 cups water

3 carrots, cooked or raw, your choice, minced

1/2 cup minced green or red pepper

1 cup minced tomatoes, deseeded

4 scallions, chopped

2 ears of corn, raw or cooked, your choice, and cut from the cob

a large handful of minced herbs, your choice (I used parsley, thyme and oregano)

salt, pepper


1 cup mayonnaise

1/4 cup lemon juice


Cook the rice in water. Let the rice cool, then add all the other ingredients, except the mayonnaise and lemon juice. Mix the mayonnaise with the lemon juice and add to the rice, stirring it in thoroughly.  Taste and add more seasonings or more mayonnaise and lemon juice, according to your taste. Serve chilled with the shrimp skewers on top.