extra virgin olive oil

Celebrate summer’s seafood splendor with Shrimp Rolls – as delicious as lobster rolls with none of the fuss and at half the price! Also, the shrimp will always be perfectly cooked, toothsome yet tender, when you use True Fields EVOO when marinating.

• 1 pound 21-25 count Shrimp, Peeled and deveined
• 1Tbsp Salt
• 1 cup water
• 2 Tsp True Fields Extra virgin olive oil
• 1 rib celery, diced
• 1 Tbsp chives, minced
• 1/4 Tsp Salt or to taste
• Fresh lemon juice, to taste
• Freshly ground black pepper
• 4 top-split hot dog buns 
• 4-8 leaves of a tender lettuce such as Boston lettuce.

1. Preheat your Cinder Grill to 155 F. 
2. Mix salt, sugar, and water until dissolved. Add shrimp and let sit for 15 minutes.
3. Prepare an ice bath.
4. Remove shrimp from brine and pat dry with paper towels.
5. Lay out shrimp in cinder, close lid, and cook for 20 minutes.
6. At the end of the 20 minutes quickly transfer shrimp to an ice bath. Wipe down Cinder plates. Let shrimp cool for 15 minutes.
7. In a large bowl, mix True Fields EVOO, mayonnaise, lemon juice, salt, chives, celery, and pepper. Taste for seasoning and leave in the refrigerator to chill.
8. Remove shrimp from the ice bath, pat dry, and cut it into bite-size pieces.
9. Remove a large bowl from the fridge and mix shrimp into the dressing.
10. preheat Cinder to Sear.  pour one Tsp oil on Cinder Plate, spread around, and lay buns on their sides to toast. After 45 seconds or sufficient toasting, drizzle the remaining oil over, turn buns over, and toast other side. When fully toasted remove buns to platter.
11. Line each bun inside with 1-2 lettuce leaves.  Divide shrimp mixture between buns and serve.

When the temperature rises few dishes are as simultaneously refreshing and sustaining as a nice salmon salad topped with some tasty TRUE Fields extra virgin olive oil. The dressing can be doubled or tripled as a dipping sauce for good crusty bread, capers, and green onion – scatter those over the greens.

Ingredients:

• 1 pound skinless boneless salmon filet
• 1/2 tsp coarsely ground black pepper
• 4 tbsp True Fields extra virgin olive oil, the good stuff
• 1/2 tsp salt, preferably sea salt
• 1/2 tsp dried dill
• 4 oz baby arugula, washed and dried
• 1-pint grape tomatoes halved
• 2 tbsp white or champagne vinegar
• A large pinch of red pepper flakes (optional)
• 2 tbsp capers
• Add 1 cup of cooked quinoa
• 1 scallion, thinly sliced

Method:

1. Season the salmon on both sides with the dill, salt and pepper, place in the oven, and cook to 300 F for 20 minutes.
2. Meanwhile, whisk together the dressing ingredients and some True Fields EVOO.  Taste for seasoning, then toss with the arugula and tomatoes in a large bowl. Spread on a serving platter.
3. When the salmon is done, lay it atop the salad and serve!