Now, that the weather is warming up, I try to grill every Saturday. And by grilling, I mean going out on my screened in back porch, opening the lid of my grill, turning the knob on the propane tank, and pressing the ignite button. I know, for some of you that does not constitute grilling, since there is no charcoal involved. But if I had to mess with the whole charcoal business, grilling would not happen very often around here. So, I sacrifice that authentic flavor for convenience. Accept my flaws, I have.
Do you have Cuisine at Home’s Weeknight Grilling? If you don’t, go get it now. Order it, do whatever you have to do. You will thank me later. This was wonderful. Completely, utterly wonderful. They recommended serving it with cheddar polenta, which I did. It was a great riff on a classic shrimp and grits.
Shrimp Skewers with Cilantro Pesto
Makes 4 skewers
Marinade and Shrimp
1/4 cup olive oil
1/4 cup garlic, minced
1 tablespoon red pepper flakes
1/2 teaspoon paprika
zest of 1 lime, minced
salt to taste
16 jumbo shrimp, peeled and deveined (mine were just large)
2 cups fresh cilantro leaves and stems, packed
1/2 cup olive oil
2 tablespoons heavy cream
2 tablespoons fresh lime juice
salt to taste
Preheat the grill to medium-high.
Combine the marinade ingredients in a bowl and add the shrimp. Toss to coat and let it stand for about 5 minutes.
Process all the pesto ingredents in the food processor, until smooth. Set it aside.
Thread the shrimp onto skewers. Reserve the marinade for basting.
Grill the skewers for about 1 1/2 minutes per side, brushing on the marinade. Serve with the pesto.
This will be my entry for this week’s Weekend Herb Blogging hosted by Maninas at Maninas: Food Matters.