Shrimp skewers with almond pesto

1 Servings

Ingredients

Quantity Ingredient
24 larges Shrimp; (about 3/4 pound), peeled
24 6\" wooden skewers; soaked in cold water in refrigerator one hour
¼ cup Olive oil
1 teaspoon Salt
1 teaspoon White pepper; freshly ground
¼ cup Fresh basil leaves; chopped
1 tablespoon Blanched garlic; chopped
1 cup Parsley leaves; washed, loosely packed, large stems removed
1 cup Basil leaves; firmly packed
2 tablespoons Blanched garlic; chopped
1 tablespoon Almonds; finely ground
¾ cup Olive oil
1 teaspoon Salt
1 teaspoon White pepper; freshly ground
2 tablespoons Fresh lemon juice
3 hours.

Directions

FOR THE MARINADE

FOR THE PESTO SAUCE

Straighten each shrimp and stick a skewer through. Arrange on a large platter or baking pan. In a small bowl, combine the marinade ingredients and mix well. Pour over the shrimp, turning to coat well. Refrigerate 2 to Prepare the sauce. In a blender, combine the parsley, basil, garlic, almonds and a little of the oil and puree. With the motor running, slowly pour the remaining oil through the opening and blend until smooth. Season with salt, pepper and lemon juice. Scrape into a small serving bowl and set aside.

Heat a grill or oven broiler. Arrange the skewers of shrimp on the grill or under the broiler close to the flame, being careful that the bare ends of the skewers are not over (or under) the flame. Grill about 2 minutes a side. Do not overcook.

Place the dipping sauce in the center of a serving platter. Arrange the skewers around the sauce and serve immediately.

William Rice, Chicago Tribune Magazine 3/22/98 Typed and Busted by Carriej999@... 4/98 Recipe by: Wolfgang Puck

Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Apr 19, 1998

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