Grilled Shrimp with Vanilla Bean and Pecan Pesto
Ingredients
- 8 12-inch wooden skewers
- 3/4 cup Louisiana pecan halves
- 2 1/2 cups lightly packed cilantro leaves
- 2/3 cup extra virgin olive oil, plus more for shrimp
- 1/2 cup grated Parmesan cheese
- 1 jalapeņo pepper, seeded
- 2 garlic cloves, chopped and mashed to paste with 1/2 teaspoon salt
- 1 vanilla bean, split and scraped
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- 1/4 teaspoon cayenne pepper
- Salt and black pepper
- 2 pounds large shrimp, peeled and deveined
Instructions
Soak skewers in water for 30 minutes. Preheat oven to 350 degrees F. Place pecans in a single layer on a rimmed baking sheet and bake until lightly toasted and fragrant, about 5 minutes. Transfer pecans to a food processor or blender. Add cilantro, olive oil, cheese, jalapeņo, garlic, scraped vanilla bean seeds, lemon juice and cayenne pepper. Process until smooth. Season to taste with salt and black pepper; set aside. Prepare grill for direct cooking over medium-high heat. Thread 3 or 4 shrimp on each skewer and brush with olive oil. Season shrimp with salt and pepper and grill until cooked through, about 3 minutes per side. Remove shrimp from skewers and place in a large bowl. Pour pesto over shrimp and toss to coat. Serve immediately. Makes 6 servings.