Cilantro Pesto Grilled Shrimp
Shrimp gets the tex-mex treatment. Taken from sheila lukins
Steps
Place the shrimp in a bowl , and toss them with 6 tablespoons of the pesto.
Set aside to marinate for 30 minutes.
Preheat a grill to high heat , or preheat the broiler.
Thread the shrimp crosswise onto long metal skewers , about five to six to a skewer.
Grill or broil the skewers in batches , 3 inches from the coals or heating element , for 3 minutes per side.
Remove the shrimp from the skewers and place them in bowl.
Toss with the remaining 6 tablespoons pesto , and serve immediately.
For pesto: place the cilantro leaves in the bowl of a food processor and pulse the machine on and off until the leaves are coarsley chopped.
Add the pine nuts , garlic , cumin , and salt and pepper and pulse the machine on and off until the mixture is well chopped but not pureed.
With the machine rumming , slowly drizzle in the olive oil through the feed tube and process until the mixture is smooth and well combined.
Transfer to a glass jar with a lid and refrigerate covered , up to 3 days.
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Ingredients
large shrimp, cilantro leaves, pine nuts, garlic, ground cumin, salt & freshly ground black pepper, extra virgin olive oil