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Grilled Pesto Shrimp

List of Ingredients




Serves 4

Basic Pesto Sauce
1 bunch basil, stemmed (about 1 cup of packed leaves)
3 garlic cloves, peeled
1½ tablespoons toasted pine nuts
1½ teaspoons salt
1 cup (4 ounces) grated Parmesan cheese
1 cup olive oil

20 large shrimp, peeled and deveined
2 cups cooked rice or soft polenta
1 tablespoon balsamic vinegar
1 tablespoon basil-flavored olive oil
4 teaspoons freshly grated Parmesan cheese
1 tablespoon fresh chives, minced

Recipe



To make the sauce: In a food processor, purée the basil leaves, garlic, pine nuts, salt and
Parmesan cheese until smooth. With the motor running, add the olive oil in a slow, steady stream.
This sauce will keep for up to a week, tightly covered and refrigerated. It can also be frozen.

To prepare the shrimp: Put the shrimp in a medium mixing bowl. Toss with the pesto sauce and
marinate at room temperature for 30 minutes.

Prepare a charcoal or gas grill. When the fire is hot, grill the shrimp for 2 to 3 minutes on
each side. Divide the rice or polenta among 4 large flat-rimmed soup dishes. Place the shrimp
on top and sprinkle with balsamic vinegar and basil-flavored oil. Sprinkle with Parmesan cheese
and chives.