By Brett Moore
Reprinted with permission from Zov: Recipes and Memories from the Heart (Zov 2005)
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Prep Time: 30 minutes
Cook Time: 15 minutes
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
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- Mint and Cilantro Pesto
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- 1/2 cup walnuts, toasted
- 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:
Makes 8 to 12 appetizer servings.For the Grilled Shrimp:
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.
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
Makes 1 cup.
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.Source
http://gourmetfood.about.com/od/appetizersandsoups1/r/grillshrimppest.htm
