What to do with the leftover pesto from Tuesday’s post, ‘Heirloom Tomato Salad with Cilantro Pesto Beans‘? (The entire pesto recipe is available there.) How ’bout a quick dinner idea using shrimp? For this recipe we’ll be using the pesto as a marinade instead of a dressing–see how versatile it is! I’ve used pesto to marinate chicken before and knowing how delicious that turned out I was excited to try the shrimp.
1 lb local or wild medium shrimp (21-30’s- between 21 and 30 per pound) Peeled & De-veined (P&D’s if you want the lingo)
1/2 cup cilantro pesto
7 x 8′ wooden skewers
Soak the wooden skewers for at least 2 hours. This will help prevent them from going up in flames when they hit the grill.
I prefer to marinate the shrimp first before skewering to keep the skewers nice n clean. Marinate the shrimp for at least 2 hours up to 6.
Once marinated, with clean hands skewer 3 shrimp on each skewer. You can of course use larger metal skewers if you prefer. The skewers are really only for cooking purposes so you don’t end up loosing some shrimp on the grill.
On a preheated hot grill, sear each skewer for 2 minutes each side until shrimp turn opaque and are firm to the touch.
See how easy it is to make something exciting out of leftovers?!
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.
Note: There is a print link embedded within this post, please visit this post to print it.