BBQ season requires big bold flavours on the grill and food you want to eat with your hands… its’s primal, not 5-star dinning, so have fun with it!! For your next BBQ, try using Wild Caught Argentinian Shrimp with the shell on. Just marinate the shrimp in this lemon-lime pesto, then cook them on a cedar plank for some of the most mouth-wateringly moist and tender shrimp you have ever tasted!! Serve it with fresh local corn on the cob and have a plate of Wet-Naps handy!!!
- 24 large Wild Caught Argentinian Shrimp (20/30 per lb), thawed & patted dry (shell on)
- 1 large (or 2 small) cedar planks (soaked as per package directions – 30 minutes to 2 hours)
- 3/4 cup fresh basil leaves
- 2 cloves of garlic, peeled and crushed
- ½ cup pine nuts
- ½ cup freshly grated Parmesan or pecorino cheese
- 8 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
- fine salt and freshly ground black pepper (to taste)
- 2 lemons & 2 limes cut in half
Put the basil, garlic, pine nuts, Parmesan and oil in a food processor, and blitz until smooth. Season to taste, with salt and pepper.
Place shrimp in a resealable bag and toss with 1/3 cup of the Pesto sauce. Chill for 20-30 minutes.
Cover the remaining Pesto and serve as a sauce for dipping with the cooked shrimp.Preheat the grill to medium high.
Place the plank on the grill, close the lid, and heat until the plank begins to smoke and crackle.
Place the shrimp in a single layer on the plank. Close the lid and grill, turning the shrimp once, until they are opaque throughout, about 3 minutes per side.
While the shrimp cooks, place the lemon halves, cut side down on the grill and cook until shrimp are done.
Serve shrimp on the cedar plank with reserved pesto, lemons & limes.
** Toast the pine nuts and let cool before adding to the pesto for an added layer of flavour
*** If using a gas grill, you can turn off the burner directly below the plank to avoid a potential flare up