Grilled shrimp skewers with cilantro pesto

Name: Grilled shrimp skewers with cilantro pesto
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: Québécoise
Ingredients: ⅓ cup (80 ml) whole almonds, roughly chopped; ¼ cup (60 ml) pine nuts; 2 packed cups (500 ml) fresh cilantro, large stems removed (about one large bunch); 2 cloves garlic, roughly chopped; ¼ cup (60 ml) pecorino romano, finely grated; Zest of ½ lemon; Juice of ½ lemon; ½ tsp (2.5 ml) salt; ¼ tsp (1.25 ml) freshly ground pepper; ½ cup (125 ml) olive oil; 2 tbsp (30 ml) olive oil, to adjust texture at the end; 600 g (1.3 lb) large size-21 shrimp, peeled and deveined; Salt and freshly ground pepper

Preparation 15 min
Refrigeration 30 min
Cooking 5 min
Servings 4
Freezing I do not suggest

Ads

Cilantro pesto

⅓ cup (80 ml) whole almonds, roughly chopped
¼ cup (60 ml) pine nuts
2 packed cups (500 ml) fresh cilantro, large stems removed (about one large bunch)
2 cloves garlic, roughly chopped
¼ cup (60 ml) pecorino romano, finely grated
Zest of ½ lemon
Juice of ½ lemon
½ tsp (2.5 ml) salt
¼ tsp (1.25 ml) freshly ground pepper
½ cup (125 ml) olive oil
2 tbsp (30 ml) olive oil, to adjust texture at the end

Shrimp

600 g (1.3 lb) large size-21 shrimp, peeled and deveined
Salt and freshly ground pepper

Ads

Preparation

In a food processor, combine the almonds, pine nuts, cilantro, garlic, pecorino, lemon zest and juice, salt, pepper, and the ½ cup of olive oil. Blend until smooth. Pour into a bowl and stir in the remaining 2 tbsp of olive oil with a spoon.
Reserve half the pesto to drizzle over the shrimp at the end. Toss the shrimp with the other half in a bowl, season lightly with salt and pepper, cover, and refrigerate for 30 minutes.
Thread the marinated shrimp onto metal skewers.
Preheat the barbecue to high heat, as high as it goes. Grill the skewers for 3 to 4 minutes on the first side without moving them, then flip and cook for about 1 more minute, until the shrimp are pink, opaque, and nicely charred in spots.
Serve immediately, generously drizzled with the reserved pesto.