Gremolata is a combination of lemon zest, garlic, parsley, and olive oil. Traditionally an addition to Osso Bucco (braised veal shanks), it is also great as a garnish on grilled or roasted lamb, pork chops, beef, and even roasted potatoes. Gremolata is best made fresh, it doesn't keep for more than a day, but is also best if it has an hour or so before serving for the flavors to meld. Fortunately it only takes about 5 minutes to make.
Zest of one large lemon
1 lg. or 2 sm. cloves garlic; crushed
2 Tbsp. finely chopped parsley
1 tsp. olive oil
1/2 tsp. salt
1/4 tsp. ground black pepper
Thoroughly combine all in ingredients in a small bowl, cover with plastic, and refrigerate for an hour.
*Note: Lemon zest is the outer yellow peel of a lemon. When zesting a lemon, be careful not to include any of the white pith below the skin because it's bitter. You can use a vegetable peeler to cut strips of peel and then finely chop them
Add salad greens of choice and shrimp or
it can be used on all meats
Cyn made it with shrimp salad greens ,cooked pasta of your choice
place cooked pasta on a serving plate then the shrimp and greens pour Gremolata over all
this is so good and light a delicious summer dish.