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Shrimp With Cilantro-Mint Pesto

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“Adapted by those food mavens at The Tmes-Picayune from "Al Roker's Big Bad Book of Barbecue," this recipe makes 2 cups of pesto, enough for up to 4 pounds of seafood or chicken, and it's great on vegetables, too.”
1hr 15mins

Ingredients Nutrition


  1. For the pesto: Combine all pesto ingredients in the work bowl of a food processor blender, and process until pureed. Use immediately, or cover and store in the refrigerator for up to two days.
  2. For the shrimp: Toss the shelled shrimp with the pesto in a shallow, nonreactive pan. Each shrimp should be well coated. Cover with plastic wrap and refrigerate for 1 to 2 hours.
  3. Prepare a charcoal grill or preheat a gas grill for direct grilling over high heat.
  4. Remove shrimp from pan and discard the marinade. Grill shrimp for 2 to 3 minutes per side.

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