Last weekend I wanted to cook a special meal for the CFO. She asked for a different salad, if you knew how many we eat you would understand , and this planked shrimp from APL that I make.
The tomatoes are sliced and seasoned with salt and pepper then set aside. The vinaigrette is a traditional combination; prepare and set aside. The onions are grilled, about 30 minutes total, turning frequently and basted each flip with the butter/thyme baste-- simply melted butter that is kept warm with fresh thyme sprigs in it. I will try to get pictures of this process today as she has requested this to go with the pork chops I am making tonight.
Here is the list...
White balsamic vinegar
grated Vidalia, using fine microplane
sweet Vidalia onion, sliced thick
tomato slices, preferably ripe heirloom
goat cheese, softened
bacon, thick cut
mixed salad greens
Once everything is prepped the stacking can begin. Tomato, grilled onions, smear of goat cheese, bacon, a little basil, repeat and top last with grilled onions. Then a Tablespoon or so of vinaigrette is drizzled over the top. Toss your favorite greens with the remaining vinaigrette and serve on the side.
The shrimp is in Serious Barbecue and I modify it some... I view recipes as inspiration, more of a guideline actually. The shrimp is brined...
Once it is drained it is tossed with canola/olive oil, butter, salt and pepper, lemon juice, thyme, garlic, and placed on the planks.
A quick grill until pearly is all it takes to finish. Another drizzle of olive oil and a few chives for color and it's done.
OK... maybe this wasn't the simplest thing I have ever put together , but it was surely tasty. I hope you draw some inspiration from it and have a go at twisting it up a bit.