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Pesto Shrimp on Mixed Greens

Pesto Shrimp on Mixed Greens
Deveined shrimp are now readily available. They are easier to peel, too, since the shells are loosened in the deveining process. For the ultimate, though more costly, time-saver, buy shrimp that are peeled and deveined. To peel and devein shrimp yourself, beginning at the head, pull off the shell, then cut a shallow groove along the curve of the back and lift out the dark, veinlike intestinal tract.

Ingredients:

  • Grated zest and juice from 1 large lemon
  • 2/3 cup olive oil
  • Salt, to taste, plus 1/4 tsp.
  • Freshly ground pepper, to taste, plus 1/2 tsp.
  • 1 1/2 lb. large shrimp, peeled and deveined,
      tails intact
  • 3 Tbs. purchased pesto
  • 1/2 lb. mixed salad greens
  • 1 cup grape or cherry tomatoes

Directions:

Make the lemon vinaigrette
Prepare a medium-hot fire in a grill. Place a grill screen on the grill rack. In a small bowl, combine the lemon zest and juice. Gradually whisk in the olive oil. Season with salt and pepper. Set aside.

Grill the shrimp
In a bowl, toss the shrimp with 2 Tbs. of the lemon vinaigrette, the 1/4 tsp. salt and the 1/2 tsp. pepper. Lightly oil the grill screen. Arrange the shrimp on the grill screen and cover. Grill, turning once, until the shrimp are firm and opaque, about 5 minutes total. Transfer the shrimp to a bowl, add the pesto and 1 Tbs. of the lemon vinaigrette, and stir to coat the shrimp.

In a large bowl, combine the salad greens and tomatoes, drizzle with the remaining lemon vinaigrette and toss. Divide the salad among 4 plates, top with the shrimp and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Grilling, by Rick Rodgers (Oxmoor House, 2007).