¼ cup of fresh lemon juice
1 tablespoon of lemon zest
3 crushed cloves of garlic
1 teaspoon of sea salt
½ teaspoon of fresh ground pepper
¾ cup of olive oil
1/3 cup of loosely packed Green Giant™ Fresh Basil
1 ripe Green Giant™ Fresh Avocado
24 medium shrimp
1 Green Giant™ Fresh Zucchini
3 Green Giant™ Fresh Radishes
4 Green Giant™ Fresh Brussels sprouts
3 sweet baby bell peppers
½ cup of loosely packed fresh watercress
½ cup of fresh orange segments
1/8 cup of pine nuts
1/8 cup of editable flowers (optional)
1. Place lemon juice, zest, garlic, salt and pepper in a food processor bowl. Pulse until combined. Turn on processor, and slowly add olive oil until mixture is emulsified. Remove ¼ cup of mixture and reserve for shrimp. Add fresh basil and avocado to food processor bowl. Process until mixture is smooth and creamy.
2. Pour the reserved mixture over shrimp. Marinade for 20 minutes. Preheat indoor grill pan, or outdoor grill to medium high heat. Place shrimp on the grill and cook 3 minutes per side or until shrimp is opaque.
3. To prepare vegetables, start by using a vegetable peeler to create long ribbons of zucchini. Next, thinly slice radishes and separate and peel off the leaves on the Brussels sprouts. Remove seeds and finely dice the sweet peppers. Trim stems on watercress.
4. Now it is time to play with your vegetables and create a work of art! With a spoon or pastry brush, spread a portion of the sauce down the center of a serving plate. Arrange vegetables on top of sauce. Twirl zucchini ribbons, sprinkle the peppers, add flowers, and artfully arrange the remaining ingredients. Add 6 shrimp to each plate. Perfect addition to your next dinner party or to serve as a light lunch.