When it is stirred up, it goes into the man who stirs it.
~ Rainy face dahlia
GRILLED SHRIMP with WALNUT PESTO
~ A bumper basil crop treat from The Great Big Barbecue Cookbook
12-16 jumbo raw (shelled and deveined) shrimp
1/2 cup toasted walnut pieces
4 Tbsp. chopped fresh flat-leaf parsley
4 Tbsp. chopped fresh basil
2 cloves chopped garlic
3 Tbsp. fresh grated Parmesan cheese
2 Tbsp. extra-virgin olive oil
2 Tbsp. walnut oil (or olive oil)
coarse salt & freshly ground pepper
- Combine toasted walnuts, parsley, basil, garlic, cheese and oil in food processor. Process until finely chopped. Season with salt & pepper.
- In a bowl, add half the pesto to shrimp and toss well. Refrigerate at least 1 hours or overnight.
- Thread shrimp onto skewers and cook on hot grill for 3-4 minutes, turning once. Serve with remaining pesto and mixed green or tomato salad. (4 servings)
BEEFSTEAK TOMATO FETA SALAD
2 lbs. beefsteak tomatoes
8 oz. crumbled feta cheese
1/2 cup extra-virgin olive oil
12 Kalamata olives
4 springs fresh basil
freshly ground black pepper
Cut thick slices of tomatoes and arrange in serving dish. Sprinkle with crumbled feta, olive oil, olives, and snipped fresh basil. Season with freshly ground pepper and serve at room temperature. (4 servings)