Grilled Gulf Shrimp with Pesto

Main Course

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

Serves 8

Ingredients: 
Shrimp​
  • 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.

 

Method: 

Shrimp

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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