Marinated Grilled Gulf Shrimp with Fresh Basil Pesto

From “Café Degas Cookbook” by Troy Gilbert with Jerry Edgar and Jacques Soulas
 

Shrimp Ingredients:

• 4 teaspoons cracked coriander
• 3 teaspoons minced garlic
• 3 teaspoons thyme
• ½ teaspoon black pepper
• Zest of 2 lemons
• ½ cup olive oil
• 4 pounds Louisiana brown shrimp, skewered
• Fresh Basil Pesto (recipe follows)

 
Shrimp Instructions:

1. Combine all ingredients except shrimp.
2. Brush mixture evenly over skewered shrimp.
3. Place on medium-hot grill for no more than 5 minutes, turning once and reapplying marinade.
4. Shrimp are done when they turn pink.
5. Serve with Fresh Basil Pesto over orzo, rice, basmati, or grits.

Fresh Basil Pesto Ingredients:

• 2 garlic cloves
• 1½ cups olive oil, divided
• Juice of 1 lemon
• 1 teaspoon salt
• 1 cup packed fresh basil, stems removed
• 1 cup packed fresh spinach, stems removed
• ¼ cup grated Parmesan
• 1 tablespoon chopped parsley
• Salt and black pepper to taste
   

Fresh Basil Pesto Instructions:

1. Place garlic cloves in a blender with ¼ cup olive oil.
2. Purée briefly. Add lemon juice and salt.
3. Finely chiffonade the basil and add to blender one small handful at a time. Purée.
4. Scrape down sides of blender well.
5. Continue process until all the basil has been well puréed.
6. Add olive oil only as needed to keep the basil moving within the blender.
7. If too much oil is added before the basil is thoroughly puréed, the basil will not break down properly.
8. Once all basil has been puréed, add fine chiffonade of spinach by small handfuls.
9. Add oil as needed, scraping down the sides of the blender.
10. Add chopped parsley, Parmesan, and salt and pepper to taste.
11. Serve over Marinated Grilled Gulf Shrimp.