Ono Island Southern Medley

For the Gulf Shrimp

• 1 pound large wild-caught Gulf shrimp, peeled and deveined
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon fresh lemon juice
• ½ teaspoon finely grated lemon zest
• 1 small garlic clove, minced
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• Pinch of crushed red pepper, optional

For the Grilled Vegetables

• 1 small Italian eggplant
• 2 small zucchini
• 1 yellow summer squash
• 3 Roma tomatoes or 2 firm heirloom tomatoes
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper

For the Basil-Pecan Pesto

• 2 packed cups fresh basil leaves
• ⅓ cup toasted pecans
• 1 small garlic clove
• ½ cup finely grated Parmesan or Pecorino Romano
• 1 teaspoon fresh lemon juice
• ½ cup extra-virgin olive oil
• Kosher salt and black pepper, to taste

For the Cane-Syrup Balsamic Vinaigrette

• 3 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon Alabama cane syrup or honey
• 1 small garlic clove, finely grated
• ½ cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper

For the Crispy Goat-Cheese Medallions

• One 8-ounce log of mild fresh goat cheese
• ½ cup all-purpose flour
• 1 large egg
• 1 tablespoon water
• ¾ cup fine breadcrumbs or panko
• 2 tablespoons finely grated Pecorino Romano
• Neutral oil for shallow frying

01

Prepare the Goat Cheese

Place the goat-cheese log in the freezer for approximately 20 minutes. This firms the cheese and makes it much easier to slice.

Cut the chilled goat cheese into eight rounds. Place the flour in one shallow bowl. In a second bowl, whisk together the egg and water. Combine the breadcrumbs and Pecorino Romano in a third bowl.

Lightly coat each round in flour, dip it in the egg mixture and finish with the breadcrumbs. Refrigerate the breaded rounds for at least 15 minutes.

Meredith’s Kitchen Note

Do not skip the chilling time. It helps the goat cheese hold its shape while the outside becomes beautifully crisp and golden.

02

Make the Basil-Pecan Pesto

Add the basil, toasted pecans, garlic, cheese and lemon juice to a food processor. Pulse until finely chopped.

With the machine running, slowly drizzle in the olive oil. Blend until the pesto is spoonable but still retains a little texture. Season with salt and pepper. The toasted pecans give this pesto a warm Southern flavor.

03

Whisk the Vinaigrette

Combine the balsamic vinegar, Dijon mustard, cane syrup and garlic in a small bowl. Slowly whisk in the olive oil until emulsified. Season lightly with salt and pepper. It should taste bright and tangy, with only a subtle Southern sweetness.

04

Grill the Vegetables

Slice the eggplant, zucchini and yellow squash lengthwise into pieces approximately ⅓-inch thick. Cut the tomatoes into thick rounds or wedges.

Salt the eggplant lightly and allow it to rest for 20 minutes. Blot away the moisture with a clean kitchen towel. Brush all the vegetables sparingly with olive oil and season with salt and pepper.

Heat an outdoor grill or cast-iron grill pan over medium-high heat. Grill until tender and lightly charred:

• Eggplant: 3 to 4 minutes per side
• Zucchini and squash: 2 to 3 minutes per side
• Tomatoes: 1 to 2 minutes per side

05

Grill the Gulf Shrimp

Toss the shrimp with olive oil, lemon juice, lemon zest, garlic, salt, black pepper and crushed red pepper. Grill for approximately 2 minutes per side, depending on their size. Remove the shrimp as soon as they become opaque and gently curled.

06

Fry the Goat-Cheese Medallions

Pour approximately ¼ inch of neutral oil into a skillet and heat it over medium-high heat. Working in batches, fry the chilled goat-cheese rounds for about one minute per side, or until golden and crisp. Transfer them to a paper-towel-lined plate or wire rack.

07

Bring It All Together

Arrange the grilled eggplant, zucchini, yellow squash and tomatoes on a large serving platter or individual plates. Add the grilled Gulf shrimp.

Spoon a little balsamic vinaigrette over the vegetables. Add small spoonfuls or graceful streaks of basil-pecan pesto, allowing the two sauces to remain distinct. Place the warm goat-cheese medallions alongside the vegetables and finish with fresh basil, cracked black pepper and a light dusting of Pecorino Romano.