Best Pesto Citrus Prosciutto Grilled Shrimp Recipes

ASIAN PESTO WITH GRILLED SHRIMP

Steps:

• In a food processor: puree peanuts, chiles, garlic, ginger, lime juice, fish sauce, oil, salt and sugar until smooth. Do not overmix as you can heat the mixture. Add the herbs and puree smooth. Check for seasoning. Oil shrimp on both sides and season. Grill on both sides for about 5 minutes total.
• Place a layer of romaine on a plate. Lay 3 grilled shrimp on top and liberally drizzle with pesto.

PESTO PROSCIUTTO WRAPPED GRILLED SHRIMP

Steps:

• Start by making pesto. Place all ingredients except the Extra virgin olive oil in food processor and pulse until finely mixed. With food processor going slowly add Extra virgin olive oil until you get the right consistency. I like it to be like a thin to medium paste. Place pesto into a large bowl and add cleaned shrimp toss lightly, cover set in refrigerator for half an hour.
• While shrimp are marinating I soak 4-6 wooden skewers in a tall glass of water so they will not burn on grill I turn them over at about 7 minutes. When ½ hour is up remove shrimp from pesto and wrap ½ slice of prosciutto around shrimp the place on skewer do this until you have all shrimp on skewers. Place on large platter and pour remaining pesto over kabobs.
• Start grill I use med high heat to start when coals are fiery orange. Rub grill with paper towel folded into quarter size and dipped in vegatable oil Place corn on grill. I grill it 2 minutes on every side then place on plate to cool. Place shrimp kabobs on grill watch them. I usually turn them over every 4-5 minutes until they are done. Should be pink may have some dark tails but that is all right you are not eating the tails. When shrimp has cooked remove to platter and let rest 6-8 minutes before removing them from skewers.
• Cut corn off cob and place in medium bowl add all ingredients for salad except red wine vinegar and extra virgin olive oil. Toss all vegetables together then mix red wine vinegar and Extra virigin olive oil and pour onto slaw toss again. Cover and set aside.
• Plating starts with 2 serving spoons of Tomato basil corn slaw followed by 6 shrimp sitting on top of slaw in circle, garnish with 1 small bunch of fresh basil leaves per plate and serve.

GRILLED PESTO SHRIMP

Steps:

• 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.
• Preheat the grill to medium-high heat. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Place the shrimp on the grill and cook until plump and slightly charred, a few minutes per side. Transfer the cooked shrimp to the bowl with the reserved pesto and toss to coat evenly. Serve immediately.