Saturday, July 12, 2014

Summer Grilling: Paleo BBQ & Pesto Shrimp

Bacon BBQ Grilled Shrimp
(Serves 3-4)
  • 12 jumbo shrimp
  • 1 bottle of BBQ sauce
  • 6 bacon slices
  • 4 skewers
  • Peel and devein shrimp.
  • Preheat grill to medium-high heat.
  • Using a knife, cut bacon slices into two long strips.
  • On a skillet over medium heat, partially cook bacon for 3-4 minutes, until soft and oozing fat.
  • Once cooled, wrap 1 slice of bacon around each shrimp, and pierce with skewer where the bacon overlaps.
  • Place shrimp kabobs on grill and baste with BBQ sauce.
  • Let cook for 3-4 minutes, baste with more sauce, and turn over.
  • Finish cooking shrimp for another 3-4 minutes, or until pink. *The last few minutes will vary depending on how "jumbo" your shrimp are.
  • Baste with more sauce if desired and serve.

Pesto Grilled Shrimp
Print Recipe
(Serves 3-4)

  • 12 jump shrimp
  • 1 batch of homemade pesto (recipe below), or 8 oz store bought version
  • 1 cedar plank
  • Place cedar plank in water and let soak for at the least 2 hours.
  • Peel and devein shrimp.
  • Preheat grill to medium-high heat.
  • Mix shrimp with 1/2 of the pesto.
  • Place on cedar plank and put on grill.
  • Cover and cook for 15 minutes, or until shrimp are pink. 
  • Baste with remaining pesto sauce and serve.
Pesto Sauce
(Print Recipe)
  • 1/4 cup pine nuts
  • 1 1/2 cup fresh basil (well-packed)
  • 1/2 cup grated pecorino or parmesan
  • 1 clove of garlic
  • 1/2 cup olive oil
  • 1/4 tsp salt 
  • 1/2 lemon 
  • Pulse first 4 ingredients together in a food processor fitted with the "S" blade, until minced small.
  • With the food processor still running, pour in olive oil through the top hole until the mixture is emulsified.
  • Add lemon juice and run until fully incorporated.

Matthew 4:4 "But He answered and said, “It is written, ‘Man shall not live by bread alone, but by every word that proceeds from the mouth of God.”

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