This week Virtual Potluck has partnered with Bertolli Olive Oil, and is trying recipes by Chef Fabio Viviani; you may remember him from Top Chef. He is known for his sexy accent and how he says “hamburger”, but also for having two restaurants, Cafe Firenze and Fiernze Osteria! Chef Fabio is also the spokesperson for Bertolli, and is kicking off their “Where Flavor Comes From Summer Grilling” campaign.
Virtual Potluck was given several recipes to choose from, and I chose the Grilled Jumbo Shrimp With Tomatoes. I was also sent their Classico Olive Oil to work with. Living on the Gulf Coast, I wanted to use the freshest ingredients possible, so my fresh Jumbo Gulf Shrimp were purchased locally, right off the docks. The tomatoes were from a local Farmers Market. I used cilantro in place of the parsley, and used fresh basil and garlic in the marinade. The outcome was amazing! The dish was so easy to prepare, and was a big hit with everyone at my poolside cookout.
Also a hit was The Ultimate Burger, that Chef Fabio would call a Boorger! The heirloom tomatoes were drizzled with Classico Olive Oil and sprinkled with sea salt. The mushrooms were sauteed in the Classico Oil with Garlic. You can find that recipe here.
The Let’s Cook Summer Sweepstakes launched June 15, and is a Facebook-based sweepstakes that celebrates the tastes of summer and offers prizes to help at-home cooks discover where flavor comes from. The Grand Prize is a trip for four to Los Angeles for a one-on-one cooking lesson with Chef Fabio Viviani, or $5,000 for a kitchen makeover! They have many other opportunities to win great prizes, so check them out on Facebook.com/Bertolli.
Bertolli has a wonderful site you can go to for help with summer grilling ideas, and they have an app with a step-by-step guide of Chef Fabio Viviani in action! Who doesn’t like watching him cook! I know I do! You can find Fabio and the recipes here: WhereFlavorComesFrom.com.
Grilled Jumbo Shrimp With Tomatoes :
Adapted from Chef Fabio Viviani
- Prep time: 20 Minutes
- Marinate Time: 10 minutes
- Cook time: 5 minutes
- 1 lb uncooked jumbo shrimp, peeled and deveined with tail on
- 12 oz cherry tomatoes
- 2 Tbsp Bertolli Classico Olive Oil
- 1/4 cup chopped fresh flat leaf parsley ( I used cilantro)
- 1/4 cup chopped fresh basil leaves
- 3 cloves garlic, finely chopped
Preparation: Combine all ingredients in a medium bowl. Season if desired with salt and black pepper. Cover and marinate 10 minutes. Alternately thread shrimp and tomatoes on *skewers. Grill, turning once, 5 minutes until shrimp turn pink. *If using wooden skewers, soak in water at least 30 minutes prior to use.