One of the 6 dishes we served for the Underground Wine Tasting. This is a dead simple pesto to make and depending on the crowd, I’ll substitute the Basil leaves for Thai Basil. If you’re doubling this recipe, I’d add Jalapenos to taste. For the party, I doubled and ended up with 6 and then leveled out the heat with more lime juice and herbs. I love the dried cranberries in this dish and it’s something people don’t expect. The berries draw out the sweetness of the shrimp and help cool down the heat of the jalapenos.
- 3/4 cup low salt roasted peanuts
- 4 Jalapeno chiles
- 4 cloves garlic
- 1 tablespoon minced ginger
- Juice of 3 limes
- 2 tablespoons fish sauce
- 1/2 cup peanut oil (Lion and Globe brand)
- 1/2 tablespoon salt
- 1 tablespoon sugar
- 2 cups Basil leaves
- 1 cup cilantro leaves
- 1 cup mint leaves
- Olive oil
- 12 jumbo shrimp peeled, deveined, tail on
- Salt and black pepper to taste
- 1/4 cup of dried cranberries
Preparation of Asian Pesto
In a food processor: puree peanuts, chiles, garlic, ginger, lime juice, fish sauce, oil, salt and sugar until smooth. Add all the herbs and puree until smooth. Salt and pepper to taste.
Preparation for the shrimp
Preheat grill to high heat. Oil shrimp on both sides and season. Grill about 2 1/2 minutes on each side.
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