Ingredients

• 2 lb whole turkey breast (with or without skin)
  OR turkey breast steaks
• 12 shrimp, marinated
• Thick-cut bacon, cooked & cut into 1” sticks
• “Gazpacho” vinaigrette – optional garnish (blend tomatoes, cucumbers & capers)
• ½ cup chives, chopped approximately 1½” long

Wood Fired Mixed Vegetables**

Marinade:

• 1½ cups olive oil
• Garlic 4 cloves
• 1 bunch parsley, chopped
• Salt and pepper to taste

Directions

• Marinate turkey. Option: cook whole turkey breast so that you have leftovers or cut raw in 1” steaks if you choose turkey steaks.
• Sear on the lower grid for marks (on the whole turkey or the steaks). Turkey cooks the same as a chicken breast or boneless breast.
• Move to the top grid to slow cook, baste with the marinade, rotating occasionally.
• Remove from grill and slice, turkey should be moist and can have a little pink.
• If there is still some pink, briefly place slices on grill to get marks & to finish.
• As turkey finishes/rests, place marinated shrimp on grill and cook on both sides.
• To plate, start with “gazpacho” vinaigrette (if using), then stack turkey steak topped with shrimp and then bacon matchsticks & chives.
• Drizzle with additional vinaigrette if desired and serve with Wood Fired Mixed Vegetables** of your choice on the side.