Lemon Pepper Shrimp Skewers with Mixed Herb Pesto
For the Shrimp:
1 lb fresh Jumbo Shrimp (16-20 count per pound), peeled and deveined
Lemon Juice, about 2 lemons
1T freshly cracked pepper
2T good olive oil
Prepare a large pot of boiling water in which to cook the shrimp, and have a large bowl of ice water standing by. When the water is boiling, drop the shrimp into the pot and cook just until the shrimp turn pink and the grey flesh becomes bright white. Note: The water need not return to a boil for the shrimp to be cooking!
Scoop the shrimp out of the pot with a slotted spoon or skimmer and plunge them into the bowl of ice water to stop the cooking. They will be crisp and perfect using this method. Once they are cooled, drain off the ice water and pat the shrimp dry with paper towels. Arrange the shrimp on skewers and lay on a sheet pan. Drizzle generously with olive oil, lemon juice, and paper and refrigerate until ready to serve.
For the Mixed Herb Pesto:
1/4 c each cilantro, parsley, mint and dill (or any combination you have)
Zest of 1 lemon
1/4 c fresh lemon juice (about 3 lemons)
2 cloves garlic, peeled
1/4 c. freshly grated Parmiggiano Reggiano
Freshly cracked blacked pepper
1/4 c pine nuts (optional)
1/2 - 3/4 c good olive oil
Place all ingredients EXCEPT oil in a blender and pulse to combine. Turn the machine on and drizzle in the oil until thick but pourable sauce forms (about the consistency of maple syrup). Taste and add salt and pepper as desired.
Recipe from Susan Boyles, The Seasoned Gourmet
1 lb fresh Jumbo Shrimp (16-20 count per pound), peeled and deveined
Lemon Juice, about 2 lemons
1T freshly cracked pepper
2T good olive oil
Prepare a large pot of boiling water in which to cook the shrimp, and have a large bowl of ice water standing by. When the water is boiling, drop the shrimp into the pot and cook just until the shrimp turn pink and the grey flesh becomes bright white. Note: The water need not return to a boil for the shrimp to be cooking!
Scoop the shrimp out of the pot with a slotted spoon or skimmer and plunge them into the bowl of ice water to stop the cooking. They will be crisp and perfect using this method. Once they are cooled, drain off the ice water and pat the shrimp dry with paper towels. Arrange the shrimp on skewers and lay on a sheet pan. Drizzle generously with olive oil, lemon juice, and paper and refrigerate until ready to serve.
For the Mixed Herb Pesto:
1/4 c each cilantro, parsley, mint and dill (or any combination you have)
Zest of 1 lemon
1/4 c fresh lemon juice (about 3 lemons)
2 cloves garlic, peeled
1/4 c. freshly grated Parmiggiano Reggiano
Freshly cracked blacked pepper
1/4 c pine nuts (optional)
1/2 - 3/4 c good olive oil
Place all ingredients EXCEPT oil in a blender and pulse to combine. Turn the machine on and drizzle in the oil until thick but pourable sauce forms (about the consistency of maple syrup). Taste and add salt and pepper as desired.
Recipe from Susan Boyles, The Seasoned Gourmet
