LCBO Food & Drink Autumn 2017

TRENDS  GLASS ACTS

Greek Shr imp & Or zo Salad

3 For lemon vinaigrette, whisk together olive oil, vinegar, lemon juice, zest and honey and season well with salt and pepper to taste. 4 Pour 2 tbsp (30 mL) of dressing into the bottom of each of 4 jars. Toss cold orzo with remaining ¼ cup (60 mL) parsley and dill, sea- son well with salt and pepper and add to jars. Top with olives, tomatoes, cucumber, feta and shrimp. Makes 4 servings

4 wide-mouth 3 cup (750 mL) jars ¼ cup (60 mL) chopped dill ½ cup (125 mL) pitted Kalamata olives, quartered 3 cups (750 mL) diced cherry tomatoes 3 cups (750 mL) diced mini cucumbers 1 cup (250 mL) crumbled feta

Spicy shrimp and an abundance of herbs are what make this room-temperature salad sing. Cherry tomatoes and mini cucumbers are less watery and keep better in a make-ahead dish than their full-size counterparts, though if you are eating this salad soon after making it, you can use either. 1 cup (250 mL) orzo 3 tbsp (45 mL) olive oil, divided 14 oz (400 g) large white (peeled) shrimp Salt and pepper 1 tbsp (15 mL) chopped garlic ½ tsp (2 mL) cayenne ⅓ cup (80 mL) coarsely chopped flat-leaf parsley, divided LEMON VINAIGRETTE ⅓ cup (80 mL) olive oil

1 Cook orzo in boiling salted water until al dente. Drain. Toss with 1 tbsp (15 mL) olive oil and spread out on a baking sheet or tray to cool. 2 Pat shrimp dry with paper towels and season well with salt. Heat remaining 2 tbsp (30 mL) olive oil in a large heavy frying pan on med­ ium-high heat. Add garlic, cayenne and shrimp and sauté, tossing with garlic, for 1 to 2 min- utes or until shrimp are pink and just cooked through (they will continue to cook as they cool). Scrape onto a plate to cool. Toss with 2 tbsp (30 mL) chopped parsley.

WHAT TO SERVE Thalia Sauvignon Blanc Vilana LCBO 273490, $10.05 Samuel Adams Boston Lager LCBO 307330, 6 pk, $14.45

1 tbsp (15 mL) red wine vinegar 2 tbsp (30 mL) fresh lemon juice 1 tsp (5 mL) grated lemon zest ½ tsp (2 mL) honey

60  FOOD & DRI NK AUTUMN 2017