It’s shrimp week at my house! I got a great deal on some sustainably farmed shrimp at Whole Foods, so I’m living lavishly this week! These are Vietnamese Style Summer Rolls. I’ve been dying to make these since I found the Asian food store. I’m not gonna lie, they were not easy!
Grilled Fall Veggie Medley with Grilled Shrimp and Cucumber Salad
For the veggie medley, I chopped up a Butternut Squash, Eight-Ball Zucchini, white onion, purple onion, red peppers, and tossed them in oil and roasted garlic seasonings for a few minutes. Then I grilled them for about 8-10 minutes or until they reached desired tenderness. Next, I quickly grilled the thickly sliced green tomatoes seasoned the same. Finally I threw the raw shrimp on the barbie with all the leftover oil/seasoning mixture for two minutes.
Peel and score the cucumber with fork; then slice thinly. Put in a medium sized bowl and cover with about equal parts vinegar (I used white and cider vinegar, but usually we just use white) and water. Add onion slivers, a few table spoons oil and 1-2 T sugar. Mix around until all sugar is dissolved and married. Add salt and pepper, cover with lid, and let soak about an hour before serving. These are even better the next day!
I plopped a heaping spoonful of the creamy, milky, Mozzarella di Bufala on top of the warm tomatoes for an added treat.