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GRILLED ASIAN PESTO SHRIMP AND RADICCHIO
(Not Keoki Paradise)
Source: Ming Tsai
Servings: 4

This easy dish pairs grilled radicchio with shrimp that’s been marinated in Asian Pesto and also grilled. The slight bitterness of the radicchio is a wonderful foil for the rich, spicy shrimp and makes the dish a light but savory treat. I particularly enjoy it in summer. It’s a great example of how simple ingredients can be transformed when the seasoning’s right—and it’s a great incentive for having Asian Pesto on hand.

Grill the radicchio and shrimp outdoors, or use a grill pan or heavy skillet.

1 tablespoon grapeseed or canola oil, for coating the pan, if using
12 extra-large (10- to 15-count) shrimp, peeled (but tails left on), deveined, and butterflied
Kosher salt and freshly ground black pepper to taste
1/2 cup Asian Pesto, plus additional for garnish
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
2 medium heads of radicchio, halved

Prepare an outdoor grill, heat to hot, and spray the grid with nonstick cooking oil. Alternatively, heat a grill pan or heavy sauté pan over high heat. If using a sauté pan, add 1 tablespoon oil and swirl to coat the pan.

Meanwhile, season the shrimp lightly with salt and pepper, rub with the pesto, and marinate in the refrigerator for 15 minutes.

Grill the shrimp on both sides until just cooked through, 2 minutes per side. Set aside, keeping the shrimp warm.

Meanwhile, combine the vinegar with the olive oil in a small bowl. Brush the radicchio on all sides with the mixture and season with salt and pepper. Place the radicchio cut side down on the grill and grill until charred, about 3 minutes. Turn and repeat, about 3 minutes more.

Halve the radicchio, core, and arrange 2 wedges on each serving plate. Surround with the shrimp, garnish the plate with the additional Asian Pesto, and serve.

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ASIAN PESTO
Makes about 3 1/2 cups
Lasts 2 weeks, refrigerated

I’ll admit it: The Chinese didn’t invent pesto. The giveaways are the cheese and pine nuts, two indisputably Western ingredients that help make it delicious—and rich. My East–West version, which adds ginger, cilantro, and chile heat to the basic basil-garlic mix, is much lighter than the Italian original. It makes a temptingly spicy flavoring for pasta and much more. The pesto stays vibrant in color and flavor for at least a week; after that, it will darken but will still taste great for another week. Stir the sauce well before using it.

2 jalapeno chiles, stemmed and seeded
8 garlic cloves
1 tablespoon sugar
1 heaping tablespoon peeled and minced fresh ginger
1 cup roasted salted macadamia nuts or roasted salted peanuts
Zest of 2 lemons
2 cups extra-virgin olive oil
1 cup fresh basil leaves, packed
1 cup fresh mint leaves, packed
1/2 cup fresh cilantro leaves, packed
Kosher salt and freshly ground black pepper to taste

In a blender or food processor, combine the chiles, garlic, sugar, ginger, nuts, zest, and 1 cup of the oil and blend until smooth. Add the basil, mint, and cilantro and blend while slowly adding the remaining oil until a thick puree is formed. Season with salt and pepper. Store in a tightly covered jar and refrigerate.