Saturday, July 10, 2010
Recipe of the week - Grilled Lemon Pesto Shrimp Skewers
1lb = 20 shrimp - makes 5 skewers
2 C- fresh basil
1/2 C - olive oil
2 cloves of garlic
1/4 C pine nuts
Kosher salt and pepper
1lb of large shrimp (I prefer black tiger)
1/8 C olive oil
Zest and juice of one large lemon
Soak skewers in water for one hour to prevent burning.
Combine basil, garlic, olive oil and pine nuts in food processor. Blend until smooth, season to taste. Set aside at room temperature.
Skewer and brush shrimp with olive oil, lemon juice and lemon zest. Season with Kosher salt and pepper. Grill shrimp for 3 minutes on each side until just cooked through. Immediately after grilling, brush pesto on shrimp and serve. Pesto should be enjoyed fresh for the best flavor so do not cook shrimp with the pesto on it. You can always use this recipe as an appetizer or serve cold on top of your favorite salad - enjoy!
Courtesy and Copyright of Ken Jurgensen, Chives Innovative Catering, 2010