GRILLED SHRIMP WITH WALNUT PESTO RECIPE
Provided by á-2510
Number Of Ingredients 15
Steps:
- Preheat a grill to high. Soak six 10-inch wooden skewers in water for at least 30 minutes. Meanwhile, make the pesto: Pulse the walnuts, lemon zest and juice, olive oil and a pinch of salt in a food processor until the walnuts are in small pieces. Pulse in the scallions, basil and parsley until fairly smooth. With the machine on, drizzle in 2 to 4 tablespoons cold water to loosen. Transfer to a bowl and season with salt. Make the shrimp: Thread the shrimp through the tail and top end onto the prepared skewers so they lie flat. Brush with the vegetable oil and season on both sides with salt and the red pepper flakes. Grill the shrimp on the hottest part of the grill until marked, 3 to 4 minutes; flip and grill until cooked through, 2 to 3 more minutes. Remove from the grill and drizzle with the red wine vinegar. Remove the shrimp from the skewers, if desired, and serve over mixed greens. Drizzle with some of the pesto and serve the remaining pesto on the side.
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- Thread the shrimp onto skewers, if desired. (I usually don't bother, unless the shrimp are on the smaller side, in which case they might slip through the grill grates.)
- In a food processor or blender, combine the olive oil, basil, garlic, red pepper flakes, salt, Parmigiano-Reggiano and walnuts. Process until the mixture is well blended. Reserve two tablespoons of the pesto in a bowl large enough to hold all of the shrimp and set aside. Pour the remaining pesto over the shrimp and let sit at room temperature for about 30 minutes to marinate.
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