Tuscany Grilled Shrimp


Shrimp (Marinade)* option

– 16 Jumbo peeled and deveined shrimp (16 to serve 4)

– 1/4 Cup Calizo’s Taste of Tuscany Herbs

– 1 Teaspoon Kosher Salt

– Teaspoon of ground Calabrian Pepper

– 1 Cup Calizo’s Extra Virgin Olive Oil with Lemon

– 1 Squeezed Lemon

– 2 drained and rinsed cans of Cannellini Beans

– 1-2 Finely chopped garlic cloves

Calizo’s Italianaise


– Mix shrimp marinade then place shrimp with tails-on in a bowl for 15-30 minutes

– Rinse beans and mix marinate for the Cannellini Beans, marinade for flavor, set aside

– Cook spinach lightly, set aside (or according to spinach package)

– Peel, seed, slice, and grill oranges, set aside (look for grill marks)

– Grill marinaded shrimp till pink and tender.

Assemble Plate

– Place 2-3 grilled orange slices on the bottom side of the plate

– Add spinach on top of part of the oranges (some orange sets out for color)

– Add 2-3 heaping T of strained Cannellini Beans over oranges and spinach

– Place 4 grilled shrimp on top of beans

– Sprinkle freshly chopped Italian parsley

– Lightly drizzle bean marinade over entire dish

– Small dipping dish of Calizo’s Italianaise for shrimp on each plate