Pesto Shrimp on Mixed Greens
Prep Time:
5 minutes
Cook Time:
5 minutes
Servings:
4
Deveined shrimp are now readily available. They are easier to peel, too, since the shells are loosened in the deveining process. For the ultimate, though more costly, time-saver, buy shrimp that are peeled and deveined. To peel and devein shrimp yourself, beginning at the head, pull off the shell, then cut a shallow groove along the curve of the back and lift out the dark, veinlike intestinal tract.
Ingredients:
- Grated zest and juice from 1 large lemon
- 2/3 cup olive oil
- Salt, to taste, plus 1/4 tsp.
- Freshly ground pepper, to taste, plus 1/2 tsp.
- 1 1/2 lb. large shrimp, peeled and deveined,
tails intact - 3 Tbs. purchased pesto
- 1/2 lb. mixed salad greens
- 1 cup grape or cherry tomatoes
Directions:
Make the lemon vinaigrette
Prepare a medium-hot fire in a grill. Place a grill screen on the grill rack. In a small bowl, combine the lemon zest and juice. Gradually whisk in the olive oil. Season with salt and pepper. Set aside.
Grill the shrimp
In a bowl, toss the shrimp with 2 Tbs. of the lemon vinaigrette, the 1/4 tsp. salt and the 1/2 tsp. pepper. Lightly oil the grill screen. Arrange the shrimp on the grill screen and cover. Grill, turning once, until the shrimp are firm and opaque, about 5 minutes total. Transfer the shrimp to a bowl, add the pesto and 1 Tbs. of the lemon vinaigrette, and stir to coat the shrimp.
In a large bowl, combine the salad greens and tomatoes, drizzle with the remaining lemon vinaigrette and toss. Divide the salad among 4 plates, top with the shrimp and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Grilling, by Rick Rodgers (Oxmoor House, 2007).
Prepare a medium-hot fire in a grill. Place a grill screen on the grill rack. In a small bowl, combine the lemon zest and juice. Gradually whisk in the olive oil. Season with salt and pepper. Set aside.
Grill the shrimp
In a bowl, toss the shrimp with 2 Tbs. of the lemon vinaigrette, the 1/4 tsp. salt and the 1/2 tsp. pepper. Lightly oil the grill screen. Arrange the shrimp on the grill screen and cover. Grill, turning once, until the shrimp are firm and opaque, about 5 minutes total. Transfer the shrimp to a bowl, add the pesto and 1 Tbs. of the lemon vinaigrette, and stir to coat the shrimp.
In a large bowl, combine the salad greens and tomatoes, drizzle with the remaining lemon vinaigrette and toss. Divide the salad among 4 plates, top with the shrimp and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Grilling, by Rick Rodgers (Oxmoor House, 2007).
Recommended Products
-
Sugg. Price $240 – $250 Our Price $149.95 – $159.95
(34)
-
$369.95
(18)
-
$280
-
$119.80
