Recipe: Pesto Shrimp on Mixed Greens

the appetizer:

The Food Made Fast series from Williams-Sonoma offers a selection of quick and easy cookbooks on single subjects, featuring recipes like Tangerine Beef & Snow Peas (Asian), Pesto Shrimp on Mixed Greens (Grilling), Spinach, Pear & Walnut Salad (Salad), and Creamy Fish Chowder (Seafood).

Cookbook Profile

Pesto Shrimp on Mixed Greens

from Williams-Sonoma

Serves 4

Deveined shrimp are now readily available. They are easier to peel, too, since the shells are loosened in the deveining process. For the ultimate—though more costly—time-saver, buy shrimp that are peeled and deveined. To peel and devein shrimp yourself, beginning at the head, pull off the shell, then cut a shallow groove along the curve of the back and lift out the dark, veinlike intestinal tract.

Grated lemon zest and juice from 1 large lemon
2/3 cup (5 fl oz/160 ml) olive oil
Salt and freshly ground pepper
1-1/2 pounds (750 g) large shrimp (prawns), peeled and deveined, tails intact
3 tablespoons pesto, purchased
1/2 pound (250 g) mixed salad greens
1 cup (6 oz/185 g) grape or cherry tomatoes

Make the lemon vinaigrette:
Prepare a gas or charcoal grill for direct grilling over medium-high heat. Place a grill screen on the grill rack.

In a small bowl, combine the lemon zest and juice. Gradually whisk in the oil. Season with salt and pepper. Set aside.

Grill the shrimp:
In a bowl, toss the shrimp with 2 tablespoons of the lemon vinaigrette, 1/2 teaspoon pepper, and 1/4 teaspoon salt. Lightly oil the grill screen. Arrange the shrimp on the grill screen and cover. Grill, turning once, until firm and opaque, about 5 minutes total. Transfer the shrimp to a bowl, add the pesto and 1 tablespoon of the lemon vinaigrette, and stir to coat the shrimp. In a large bowl, combine the greens and tomatoes, drizzle with the remaining lemon vinaigrette, and toss. Divide the salad among 4 plates, top with the shrimp, and serve.