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1. Grilled Shrimp with Mint and Cilantro Pesto

2. Mint and Cilantro Pesto

Book Description

Zov Karamardian, the nationally recognized chef and restaurateur, has completed a five-year culinary labor of love in creating her new, self-published cookbook, ZOV: RECIPES AND MEMORIES FROM THE HEART. This incredible collection of over 100 recipes, which blends contemporary Mediterranean and Middle Eastern cuisines and cultures, was inspired by Zov’s favorite family recipes, her extensive world travel, and the people with whom she has had the pleasure of eating and cooking. This 268-page book shares Zov’s inspirations and family stories along with an exciting range of dishes and flavors. Beautiful color photos illustrate finished recipes.

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Zov: Recipes and Memories from the Heart

Authors: Zov Karamardian

Date: January 2005

ISBN: 0975955802

Publisher: Zov's Publishing

Hardcover

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Be sure the shrimp are not overcooked, as their texture would become stringy and rubbery. Cooked just right, they are tender and succulent. Shrimp make wonderful flavor templates that really enhance the taste of the dish.

Makes 8 to 12 appetizer servings

• 2 tablespoons olive oil

• 1 tablespoon chopped fresh Italian parsley

• 1 1/2 teaspoons minced garlic

• 1/2 teaspoon ground black pepper

• 1/4 teaspoon salt

• 24 jumbo shrimp, peeled, de-veined, and tails still intact

• 2 tablespoons fresh lemon juice

• 1/2 cup Mint and Cilantro Pesto (recipe follows)

• Lemon wedges, for garnish

• Rosemary sprigs, for garnish

1. Stir the oil, parsley, garlic, pepper, and salt in a medium bowl to blend. Add the shrimp and toss to coat. Cover and refrigerate at least 15 minutes or up to 1 day.

2. Heat a grill pan over medium-high heat or prepare the barbecue for medium-high heat. Working in batches, grill the shrimp until they are pink and just opaque in the center, about 2 minutes per side. Place the cooked shrimp in a clean large bowl. Cool to room temperature, if desired.

3. Toss the shrimp with the lemon juice and 2 tablespoons of the Mint and Cilantro Pesto just enough to coat. Spoon the remaining pesto into a small bowl.

4. Mound the shrimp on a platter. Garnish with lemon wedges and rosemary sprigs, and serve with the remaining pesto, passing toothpicks alongside.

Cook's Notes:
These shrimp are also great atop salads and pasta.

Scallops, prawns, or lobster can be substituted for the shrimp.

More From This Book:

1. Grilled Shrimp with Mint and Cilantro Pesto

2. Mint and Cilantro Pesto

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