Grilled Gulf Shrimp with Pesto

Main Course

Recipe courtesy of "Cafe Degas Cookbook" by Troy Gilbert with Jerry Edgar and Jacques Soulas

Serves 8

  • 4 teaspoons cracked coriander
  • 3 teaspoons minced garlic
  • 3 teaspoons thyme
  • 1/2 teaspoon black pepper
  • Zest of 2 lemons
  • 1/2 cup olive oil
  • 4 pounds Louisiana brown shrimp, skewered
  • Fresh Basil Pesto (recipe here)

Grilled Gulf Shrimp with Pesto

Grilled Gulf Shrimp with Pesto

Click image to enlarge.




Combine all ingredients except shrimp. Brush mixture evenly over skewered shrimp. Place on medium-hot grill for no more than 5 minutes, turning once and reapplying marinade.

Shrimp are done when they turn pink.

Serve with Fresh Basil Pesto over orzo, rice, basmati, or grits.

Basil Pesto (Recipe here)

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