Sometimes I have thought about what to open that night before 8am...

Thursday, October 28, 2010

Chilled Grilled Pesto Shrimp with Stone Fruit Salsa

Just when you thought I had fallen down a well, I give you...

Chilled Grilled Pesto Shrimp with Stone Fruit Salsa 

Start with the Salsa
The beauty of this is that since it is Stone Fruit Salsa, you can use whatever fruits are ripest at the store.  The only requirement is that it has a pit! 

For this batch we used:
1 large peach
2-3 plums
1 mango
Peel, pit, dice, throw them in the bowl.

1 tbsp olive oil
2 tsp raspberry vinegar
8-10 fresh basil leaves torn or rough chop
Mix well, cover, and put in the fridge.

For the Shrimp
1 ounce raspberry vinegar
1/2 cup olive oil
1 plum (pitted and rough chopped)
15 basil leaves
Pinch of salt
Dash of pepper

Throw everything in the blender and blend well.

Pour into a large ziploc and add:
2-3 pounds Raw U-15 Shrimp (peeled, deveined, tail on)

Marinade 1 hour in the fridge.

Remove shrimp from marinade and grill.
(approximately 2-3 min each side)

Put them back in the fridge.

Just before serving place salsa in a bowl and decoratively arrange shrimp.
Graciously accept applause.

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