Grilled Shrimp with Mint and Cilantro Pesto
Be sure the shrimp are not overcooked, as their texture
would become stringy and rubbery. Cooked just right, they are tender and
succulent. Shrimp make wonderful flavor templates that really enhance the
taste of the dish.
Makes 8 to 12 appetizer servings
Ingredients:
2 tablespoons olive oil
1 tablespoon chopped fresh Italian parsley
1 1/2 teaspoons minced garlic
1/2 teaspoon ground black pepper
1/4 teaspoon salt
24 jumbo shrimp, peeled, de-veined, and tails still intact
2 tablespoons fresh lemon juice
1/2 cup Mint and Cilantro Pesto (recipe follows)
lemon wedges, for garnish
rosemary sprigs, for garnish
Preparation:
Stir the oil, parsley, garlic, pepper, and salt in a
medium bowl to blend. Add the shrimp and toss to coat. Cover and refrigerate
at least 15 minutes or up to1 day.
Heat a grill pan over medium-high heat or prepare the barbecue for
medium-high heat. Working in batches, grill the shrimp until they are pink
and just opaque in the center, about 2 minutes per side. Place the cooked
shrimp in a clean large bowl. Cool to room temperature, if desired. Toss the
shrimp with the lemon juice and 2 tablespoons of the Mint and Cilantro Pesto
just enough to coat. Spoon the remaining pesto into a small bowl.
Mound the shrimp on a platter. Garnish with lemon wedges and rosemary
sprigs, and serve with the remaining pesto, passing toothpicks alongside.
Cook's Notes:
These shrimp are also great atop salads and pasta.
Scallops, prawns, or lobster can be substituted for the shrimp.
Mint and Cilantro Pesto
This delicious pesto is terrific with grilled shrimp. Try it
also with your favorite pasta.
Makes 1 cup
Ingredients:
1/2 cup walnuts, toasted (see note)
1/4 cup freshly grated Parmesan cheese
3 garlic cloves, peeled
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon dried crushed red pepper
1 cup (packed) fresh cilantro leaves
1 cup (packed) fresh mint leaves
2 tablespoons fresh lemon juice
1/3 cup olive oil
Preparation:
Blend the nuts, cheese, garlic, black pepper, salt, and
red pepper in a food processor until a thick paste forms. Add the cilantro,
mint, and lemon juice. Blend until the cilantro and mint are finely chopped.
With the machine running, gradually add the oil and blend until the mixture
is smooth and creamy.
Cook's Note:
The pesto can be frozen for up to a month. Store it in an
airtight container. Thaw it at room temperature before using.
How to Toast Nuts:
Toasting any type of nut (from pine nuts, walnuts, almonds
or to pistachios) is simple. They add flavor as well as texture to the
recipe. Spread the nuts on a baking sheet and bake in a 350 degree oven for
about 5 to 6 minutes or until they are golden brown and fragrant. Watch
carefully because nuts burn easily, especially pine nuts because they have a
very high fat content. I recommend any leftover nuts be kept in a jar
tightly covered and refrigerated. You may also freeze them indefinitely so
they do not turn rancid.
