Grilled Shrimp & Vegetables with Mustard Sauce Henri

Today I had some grilled shrimps and vegetables with Mustard Sauce Henri.

I just sliced all the veggies, drizzle with some olive oil and season with some roasted garlic and herbs.
The shrimps, same idea: drizzle with olive oil, seasoned with lemon pepper seasoning.
Grilled them on a medium-high heat.

The sauce is a little different than the recipe from the Scarsdale diet book. Not a big difference, I skipped the sweetener and because I love garlic, I crushed a clove garlic and added to the ingredients listed in the book.

Here is how I made it:

¼ cup Dijon mustard

1/8 cup white vinegar

¼ cup plain low-fat yogurt

¼ cup chopped dill

1 clove garlic, crushed

Salt

Black pepper

Mix all ingredients.

Yield is about 2/3 cup.

Will keep 2-3 weeks in tightly closed jar in the refrigerator.

Delicious on cold vegetables or seafood.

Grilled Filet Mignon with Wine Sauce and Prosciutto

This was a last minute fillet mignon with red wine sauce and prosciutto bitts.
I had no time for marinade :-(

After tying them with cooking twine to keep them nice and round sprinkle the meat with your favorite steak rub. I used garlic powder, celery salt and Weber Chicago Style Steak.
Grill the steaks over hot coals for about 8 minutes per side (5 minutes per side for rare): turn them only once.
Let meat rest.

Cut prosciutto or bacon into small dice. Place in a pan and cook over medium low heat  until crisp. Remove prosciutto/bacon.
Pour red wine into the same pan over high heat, add a rosemary sprig. Wait until wine becomes thick and syrupy. Turn off heat.
Add butter and then the prosciutto/bacon bitts.

Pour over the meat.

Grilled Steak with Asparagus and Brussel Sprout

Make your favorite steak and serve with grilled asparagus and brussel sprout.

Ingredients
1/2 pound asparagus (trimmed)
1/2 pound small Brussel Sprout
oil spray
Salt and pepper, to taste

Directions:
Preheat grill.
Trim asparagus and cut Brussel sprouts in half.
Lightly spray the vegetables with oil. Season with salt and pepper to taste.
Arrange asparagus on the grill in a single layer. Do the same with Brussel sprout. Grill over high heat for 5 to 8 minutes, or to desired tenderness. Serve hot.