Tomato-Basil Shrimp Skewers with Roasted Vegetables and Garlic Potatoes

Tomato-Basil Shrimp Skewers

·         ⅓ cup extra virgin organic olive oil

·         ¼ cup organic tomato sauce

·         2 Tbsp fresh basil, minced

·         2 Tbsp organic red wine vinegar

·         1½ tsp garlic, minced

·         ¼ tsp cayenne pepper

2 pounds uncooked jumbo shrimp, peeled and deveined.

Combine the first 6 ingredients in a resealable bag. Add shrimp, seal bag and turn to coat. Refrigerate for 30 minutes. 

Drain and thread shrimp onto 6 skewers. Grill covered over a medium heat for 3-5 minutes on each side or until shrimp turns pink.

Garlic Potatoes:

·         2 Yukon Potatoes, sliced but not all the way through – so appears ribbed

·         1 garlic clove, minced

·         Organic mixed herbs

·         Real salt

·         Extra virgin organic olive oil

Place prepared potatoes in an oven dish. Drizzle with olive oil and sprinkle with mixed herbs, salt and garlic. Cover and bake in 350°F oven until soft. Uncover and bake for a further 30 minutes or until potatoes start to crisp and brown.

Roasted Vegetables

·         1 choice of pepper, cubed

·         1 zucchini, sliced

·         5 baby potatoes, halved

·         1 carrot, sliced

·         ¼ Butternut, cubed

·         1 onion, quartered

·         2 mushrooms, quartered

·         Handful of sugar snap peas, whole

Place all vegetables in an oven dish. Drizzle with extra virgin organic olive oil and fresh rosemary. Bake in a preheated 350 °F oven until vegetables of tender.