Grilled Shrimp And Bread With Cilantro Pesto
This recipe combines the fresh flavors of cilantro and lemon with juicy grilled shrimp and perfectly grilled bread. The vibrant cilantro sauce adds a zesty kick to the dish, while the marinated shrimp and grilled bread create a delicious harmony of flavors and textures. Enjoy this dish as a delightful appetizer or main course for your next gathering!
— Constant Cookbook
Ingredients
- 1 bunch fresh cilantro
- 1/3 cup walnuts
- 2 cloves garlic
- 3 ounces olive oil
- 1 lemon, juiced
- kosher salt and freshly cracked black pepper to taste
- 1 lb medium shrimp, peeled and de-veined
- 6-8 wooden skewers, soaked in water
- 1 loaf of bread (I used an asiago bread from my local bakery) sliced into 1 1/2 inch pieces
- 1 lemon, juiced
- 1 teaspoons red pepper flakes
- kosher salt and freshly cracked black pepper
- olive oil for drizzling
Instructions
- For the Cilantro Sauce
- Combine all the ingredients in a high powered blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed. Serve immediately. Or you can refrigerate the vinaigrette for up to 5 days.
- For the Grilled Shrimp and Bread
- Thread about 6 shrimp on each of the soaked wooden skewers and set them on a large plate of cutting board while skewering the rest.
- Drizzle about 1/3 of the vinaigrette over the skewered shrimp along with the juice of the lemon, red pepper flakes and some salt and pepper. Set the shrimp aside to marinate for about 10-20 minutes while you prepare your grill.
- Arrange the thick slices of bread on a large platter and drizzle liberally with olive oil.
- Prepare your gas or charcoal grill to medium high heat. Place the pieces of bread over the heat and grill for a few moments on each side until the bread has grill marks. Using a pair of tongs, flip the bread over and let the other side grilled for a minute or so more until both sides have nice grill marks. Remove the bread from the grill and set aside.
- Place the shrimp skewers on the grill over medium high heat and grill for about 2-3 minutes on each side until the shrimp are pink. Remove the skewers from the grill and set aside.
- Serve the shrimp and bread with the remaining cilantro vinaigrette and grilled lemon halves.
Nutrition
- Calories: 940 kcal
- Carbohydrate Content: 93 g
- Protein Content: 65 g
- Fat Content: 36 g
- Saturated Fat Content: 5 g
- Trans Fat Content: 0.1 g
- Cholesterol Content: 365 mg
- Sodium Content: 1676 mg
- Fiber Content: 11 g
- Sugar Content: 13 g
- Unsaturated Fat Content: 27 g
- Serving Size: 1 serving
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