Pesto Shrimp on Mixed Greens

Pesto Shrimp on Mixed Greens

  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 16ms
  • bvseo-msg: The resource to the URL or file is currently unavailable.;
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 4
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.


  • 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


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).
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 10ms
  • bvseo-msg: The resource to the URL or file is currently unavailable.;