Grilled Shrimp with Cilantro Pesto

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by Chef Andrew Ormsby

wfaa.com

Posted on June 12, 2014 at 10:15 AM

Take a two dozen good sized gulf shrimp and make sure they are shelled and deveined.

For the marinade, in a cuisinart, throw in a bunch of cilantro, one and a half teaspoons of pickled sushi ginger, 25 cashews,a tablespoon of olive oil, one and a half teaspoons of sambal, or your favorite chillie purée ,one tablespoon of brown sugar, a pinch of kosher salt, ground black pepper and the juice of two small limes.  Blend in the cuisinart till you have a nice green paste.

Rub the marinade mix all over the shrimp and let steep in the fridge for at least an hour.

Cook the shrimp on the grill for about 2 to 3 minutes on each side and serve.

 

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