Pesto Shrimp Grilled Peach Salad Recipes

GRILLED SHRIMP WITH WALNUT PESTO

Steps:

• Preheat a grill to high. Soak six 10-inch wooden skewers in water for at least 30 minutes.
• Meanwhile, make the pesto: Pulse the walnuts, lemon zest and juice, olive oil and a pinch of salt in a food processor until the walnuts are in small pieces. Pulse in the scallions, basil and parsley until fairly smooth. With the machine on, drizzle in 2 to 4 tablespoons cold water to loosen. Transfer to a bowl and season with salt.
• Make the shrimp: Thread the shrimp through the tail and top end onto the prepared skewers so they lie flat. Brush with the vegetable oil and season on both sides with salt and the red pepper flakes. Grill the shrimp on the hottest part of the grill until marked, 3 to 4 minutes; flip and grill until cooked through, 2 to 3 more minutes. Remove from the grill and drizzle with the red wine vinegar. Remove the shrimp from the skewers, if desired, and serve over mixed greens. Drizzle with some of the pesto and serve the remaining pesto on the side.

PESTO SHRIMP & GRILLED PEACH SALAD

Steps:

• Place pistachios in a food processor and pulse to break up the nuts. Then add basil and garlic cloves and pulse together. Then turn food processor on and add olive oil slowly until pesto becomes preferred thickness and then add lemon juice until combine. Set aside.
• Place a large saute pan over medium heat. Add 1 tablespoon ghee. Pat shrimp down to dry completely then add to pan and sprinkle with salt and garlic powder. Let cook about 1 minute per side, until pink and the tails begin to turn in. Once cooked, add 2-3 tablespoons of the pesto to the shrimp pan and toss in the pesto until coated then set aside.
• Place a grill pan over medium heat and grease each peach half with melted ghee. Place on grill pan to cook for 1-2 minutes per side.
• Build salad: greens, english cucumber, cherry tomatoes, shrimp, peaches, and pistachios.
• Lastly, place all ingredients for the dressing in a jar, close jar and shake until combine. Pour dressing over salad.

CILANTRO PESTO GRILLED SHRIMP

Steps:

• Place the shrimp in a bowl, and toss them with 6 tablespoons of the pesto.
• Set aside to marinate for 30 minutes.
• Preheat a grill to high heat, or preheat the broiler.
• Thread the shrimp crosswise onto long metal skewers, about five to six to a skewer.
• Grill or broil the skewers in batches, 3 inches from the coals or heating element, for 3 minutes per side.
• Remove the shrimp from the skewers and place them in bowl.
• Toss with the remaining 6 tablespoons pesto, and serve immediately.
• For Pesto: Place the cilantro leaves in the bowl of a food processor and pulse the machine on and off until the leaves are coarsley chopped.
• Add the pine nuts, garlic, cumin, and salt and pepper and pulse the machine on and off until the mixture is well chopped but not pureed.
• With the machine rumming, slowly drizzle in the olive oil through the feed tube and process until the mixture is smooth and well combined.
• Transfer to a glass jar with a lid and refrigerate covered, up to 3 days.
• Makes about 3/4 cup.