In the middle of summer in the Caribbean, it is hot hot hot!!!!! Sailing towards Venezuela the temperatures got even higher. We visited some crazy islands, that were over crowded, but so much fun with the people! They were convinced that putting Mickey Mouse on any item was going to make it commercially viable, and when you said no, they pleaded ‘Mickey Mouse! Look! Mickey Mouse!’ A very cheap version of Mickey mouse had usually been sewn to the item, and we usually ended up buying it out of sympathy.
Anyways, by the end of of our morning wandering around, we were hot and thirsty and wanted light food for lunch! Fresh Venezuelan flavors were so inviting and appetizing! Light and crisp is just what I needed in that heat!
This fresh salad really is wonderful on a hot day, with juicy shrimp and fresh peppers. Salty cheese finishes it perfectly for a summer’s day lunch, or a lighter supper!
Bacchus is a beautiful pairing with this dish, capturing the seafood so well and enhancing it with light acidity!
Venezuelan Shrimp & Cheese Salad
4 Red bell peppers halved lengthways
4 Red and green chili peppers halved lengthways
1 Onion cut into thin slices
4 Garlic cloves thinly sliced
2 tbsp EVOO
1 1/2 tsp red wine vinegar
Fresh ground black pepper
24 Large shrimp (King prawn)
1/4 cup Feta cheese crumbled
Sliced french bread to serve
Place all of the peppers into a press grill such as George Foreman grill. Grill for 5 minutes. Place in a bowl.
Put the onion and garlic in the grill for 5-7 minutes and add to the peppers. Add the EVOO, vinegar, and season to taste and toss well.
Place the shrimp in the grill and cook for 2 minutes until opaque.
Toast the slices of bread in the grill.
Place the pepper mixture on a plate and top with the shrimp and feta.
Serve with the sliced toast.
If you do not have a press grill, use a broiler and double the times turning the items.