Grilled Shrimp and Bread with Cilantro Pesto
User Reviews
5
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Prep Time
30 mins
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Cook Time
6 mins
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Total Time
36 mins
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Servings
4 servings
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Calories
940 kcal
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Course
Main Course, Dinner
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Cuisine
Mediterranean
Grilled Shrimp and Bread with Cilantro Pesto
Description
The distinctive cilantro pesto is blended until smooth combining shallot, fresh cilantro leaves without stems, garlic, red pepper flakes, olive oil, red wine vinegar, and salt. It acts as both a marinade and a sauce for the shrimp. Shrimp are threaded onto skewers, marinated briefly with the pesto, lemon juice, red pepper flakes, salt, and pepper, then grilled over medium-high heat until just cooked and slightly charred. Thick slices of bread are brushed liberally with olive oil and grilled alongside the shrimp to acquire grill marks and a toasted exterior. Grilling lemon halves adds a smoky brightness by caramelizing their interior acids. The dish is assembled by serving the grilled shrimp and bread together, accompanied by the pesto and grilled lemon for squeezing over the shrimp and bread. The combination offers a contrast between the tender shrimp, crisp grilled bread, tangy sauce, and smoky lemon.
This preparation works well as a flavorful appetizer or light main course for gatherings or casual meals.
Extra grilled lemons add appealing charred flavor and juice that complements the dish.
Ingredients
For the Cilantro Sauce
- 1 shallot roughly chopped
- 2 cups cilantro leaves stems removed (about 4 ounces, tightly packed, fresh
- 1 clove garlic
- ½ teaspoons red pepper flakes
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
For the Grilled Shrimp and Bread
- 2 lbs Shrimp peeled and de-veined, medium
- wooden skewers soaked in water or metal
- 1 bread sliced into 1 ½ inch pieces on a bias
- 1 lemon juiced
- 1 teaspoons red pepper flakes
- salt kosher salt and freshly cracked
- black pepper kosher salt and freshly cracked
- olive oil for drizzling
- 3 lemon halved and grilled, plural
Instructions
For the Cilantro Sauce
- Combine all the ingredients in a high powered blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed. Serve immediately. Or you can refrigerate the vinaigrette for up to 5 days.
For the Grilled Shrimp and Bread
- Thread about 6 shrimp on each of the soaked wooden skewers and set them on a large plate of cutting board while skewering the rest.
- Drizzle about ⅓ of the vinaigrette over the skewered shrimp along with the juice of the lemon, red pepper flakes and some salt and pepper. Set the shrimp aside to marinate for about 10-20 minutes while you prepare your grill.
- Arrange the thick slices of bread on a large platter and drizzle liberally with olive oil.
- Prepare your gas or charcoal grill to medium high heat. Place the pieces of bread over the heat and grill for a few moments on each side until the bread has grill marks. Using a pair of tongs, flip the bread over and let the other side grilled for a minute or so more until both sides have nice grill marks. Remove the bread from the grill and set aside.
- Place the shrimp skewers on the grill over medium high heat and grill for about 2-3 minutes on each side until the shrimp are pink. Remove the skewers from the grill and set aside.
- Serve the shrimp and bread with the remaining cilantro vinaigrette and grilled lemon halves.
Notes
- Grill extra lemons halved to add smoky juice as a finishing touch.
- Soak wooden skewers in water before grilling to prevent burning.
- Marinate shrimp for 10 to 20 minutes to enhance flavor without over-softening.
- Drizzle olive oil liberally on bread slices before grilling to achieve crisp, flavorful toast.
- Store pesto refrigerated and use within five days for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 940 kcal
% Daily Value*
| Calories | 940kcal | 47% |
| Carbohydrates | 93g | 31% |
| Protein | 65g | 130% |
| Fat | 36g | 55% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 365mg | 122% |
| Sodium | 1676mg | 70% |
| Potassium | 1071mg | 23% |
| Fiber | 11g | 44% |
| Sugar | 13g | 26% |
| Vitamin A | 790IU | 16% |
| Vitamin C | 61mg | 68% |
| Calcium | 398mg | 40% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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