Skip the cocktail sauce and try pesto with shrimp

Published 12:01 am Wednesday, August 3, 2011

When considering appetizers, shrimp are a crowd pleaser that are inexpensive and easy to prep. Plus, they are low in calories and virtually fat-free.

Precooked cocktail shrimp are the most convenient, but for better flavor buy raw shrimp, thread them onto bamboo skewers and toss them on the g

rill.

Rather than serving the standard horseradish-based cocktail sauce with shrimp, try this Thai-style pesto, which is made from a combination of three fresh herbs, fresh ginger, spicy chilies, lime juice and roasted peanuts.

The recipe calls for only 2 tablespoons of oil and no cheese, making it lighter than many varieties of pesto.

For parties, serve the pesto with grilled shrimp for dipping. If you’re just making a quick dinner, use the pesto to top grilled chicken or fish, or as a sauce for rice noodles.

Grilled shrimp with Thai-style pesto

1/2 cup packed fresh basil leaves

1/2 cup packed fresh cilantro leaves

1/2 cup packed fresh mint leaves

1 2-inch piece fresh ginger, peeled and thinly sliced

1 1/2 teaspoons light brown sugar

1/4 cup dry roasted peanuts

1/4 cup lime juice

2 jalapeno peppers, seeded and quartered

2 tablespoons canola oil

1/2 teaspoon salt

1 pound raw shrimp, peeled and deveined

12 bamboo skewers

In a food processor or blender, combine the basil, cilantro, mint, ginger, brown sugar, peanuts, lime juice, jalapenos, oil and salt. Process until smooth. (The pesto can be made up to 4 days in advance and refrigerated.) Transfer to a serving bowl.

Heat a grill to medium-high. Thread the shrimp onto the skewers and grill, turning once, until the shrimp turn pink and opaque, about 2 minutes per side. Alternatively, set the oven to broil and cook the shrimp 4 inches from the heat, until they are pink and opaque, about 2 minutes per side.

Remove the shrimp from the skewers and serve with the pesto.

Makes 3/4 cup pesto, enough for 40 to 50 shrimp.