Marinate succulent shrimp, provolone cheese, olives, red bell pepper and mushrooms in this herb-rich vinaigrette for a colorful appetizer with sunny Mediterranean flavor.
It’s full of natural flavor, and only needs a little salt and pepper to bring it alive. It’s especially good if you have time to make vegetable stock with all of the flavorful vegetable trimmings.
Snapper is seasoned with cumin seeds, sea salt and black pepper and then grilled until crispy but moist on the inside. Served on corn tortillas with a cabbage slaw and chipolte creme sauce.
