Grilled Gulf Shrimp with Pesto

Main Course

Serves 8

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

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

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)