Talk about an easy but good recipe -- this is it. Just take your favorite pesto, and rub it all over your peeled, deveined jumbo shrimp..JPG)
Let it sit for a while in the fridge, then grill it using medium-hot (about 400-425F) temperature. Shrimp doesn't take long to cook, so figure just a few minutes each side. The pesto does not get bitter, it tastes amazing with the shrimp.
This is so good hot, and even better cold. I used the leftover shrimp in a shrimp salad the following day, adding some celery, mayonnaise and a bit more pesto. Very, very yummy. And, of course, I used my homemade pesto to make it even better. I'll be making this again, that's for sure.
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mmmmm I love pesto and shrimp!
ReplyDeleteThis looks wonderful!
ReplyDeleteDelicious looking shrimp, Judy! The pesto would really add lots of flavor!
ReplyDeleteWhat a clever idea to use the pesto rubbed on the shrimp. I would have never thought of it.
ReplyDeleteSam
Judy, they just look delicious!
ReplyDeletethis sounds wonderful, i love shrimp!
ReplyDeleteThanks for stopping by this morning....another thing we have in common: love of Siamese cats! Just the best, huh? The blue flower is called 'bluebeard' or caryopteris (spelling may be a little off)....grows with little care and even neglect, I think. Have a lovely day in NC! Roz
ReplyDeleteP.S. I can't eat shrimp due to an allergy to shellfish, but I bet this pesto would be great on chicken! Thanks, Roz
ReplyDeleteThis looks so easy and delicious - yum!
ReplyDeleteKudos for a great idea!
ReplyDelete