Pesto Citrus Prosciutto Grilled Shrimp Recipes

Steps:

• Start by making pesto. Place all ingredients except the Extra virgin olive oil in food processor and pulse until finely mixed. With food processor going slowly add Extra virgin olive oil until you get the right consistency. I like it to be like a thin to medium paste. Place pesto into a large bowl and add cleaned shrimp toss lightly, cover set in refrigerator for half an hour.
• While shrimp are marinating I soak 4-6 wooden skewers in a tall glass of water so they will not burn on grill I turn them over at about 7 minutes. When ½ hour is up remove shrimp from pesto and wrap ½ slice of prosciutto around shrimp the place on skewer do this until you have all shrimp on skewers. Place on large platter and pour remaining pesto over kabobs.
• Start grill I use med high heat to start when coals are fiery orange. Rub grill with paper towel folded into quarter size and dipped in vegatable oil Place corn on grill. I grill it 2 minutes on every side then place on plate to cool. Place shrimp kabobs on grill watch them. I usually turn them over every 4-5 minutes until they are done. Should be pink may have some dark tails but that is all right you are not eating the tails. When shrimp has cooked remove to platter and let rest 6-8 minutes before removing them from skewers.
• Cut corn off cob and place in medium bowl add all ingredients for salad except red wine vinegar and extra virgin olive oil. Toss all vegetables together then mix red wine vinegar and Extra virigin olive oil and pour onto slaw toss again. Cover and set aside.
• Plating starts with 2 serving spoons of Tomato basil corn slaw followed by 6 shrimp sitting on top of slaw in circle, garnish with 1 small bunch of fresh basil leaves per plate and serve.

Steps:

• Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil. Continue to blend until smooth.

Steps:

• Place the basil, cheese, garlic and salt in a food processor; cover and pulse until chopped. Add nuts; cover and process until blended. While processing, gradually add oil in a steady stream. Store in an airtight container in the freezer up to 1 year.