There are a few things that are 100% necessary for summer. This Grilled Shrimp with Cilantro Pesto and a side of grilled bread is one of them.
1. Lots of sunscreen
2. bright colored wedges and fun funky flats
5. a grill
And that about sums it up. I think if you’ve got those 5 things, you’ve basically got a recipe for success. Did I miss anything? Okay, maybe a glass of sangria!
My grill has seen better days, I’m on the hunt for a new one, but until I find the right one, I’m not letting this one go to waste! Heck no. We’ve been outside every weekend and some weeknights firing up the Weber and grilling up our dinners. One of our favorites in the last few weeks was this Grilled Shrimp with Cilantro Pesto and a heaping side of grilled asiago bread. Ya, grilled shrimp AND grilled bread, all drizzled with the most amazing cilantro walnut pesto I’ve ever made. p.s. if you’ve got a grill that you’re obsessed with, would you mind leaving the make in the comments… this girl (me) needs a new grill as a belated birthday present to herself!
Let’s start with the grilled bread. Have you done it before? It basically makes any thick slice of bread the best thing you’ve ever tasted. And then you’ve got the shrimp. I skewered all my peeled and deveined shrimp and then drenched them in some lemon juice, olive oil and some cilantro pesto and let them marinate for a bit.
Once the grill was ready, I sent my husband out with all the food and let him man the fire and grill these to perfection. Once off the grill, I threw on some more lemon juice and cilantro pesto for good measure and served them hot! I couldn’t have asked for a better summer time/sundress/sunglasses/wedge wearing dinner. In fact, we loved it so much, we made it again the following night for some friends when they came over for dinner. It’s going into the weekly rotation of meals FOR SURE!
- 1 bunch fresh cilantro
- 1/3 cup walnuts
- 2 cloves garlic
- 3 ounces olive oil
- 1 lemon, juiced
- kosher salt and freshly cracked black pepper to taste
- 1 lb medium shrimp, peeled and de-veined
- 6-8 wooden skewers, soaked in water
- 1 loaf of bread (I used an asiago bread from my local bakery) sliced into 1 1/2 inch pieces
- 1 lemon, juiced
- 1 teaspoons red pepper flakes
- kosher salt and freshly cracked black pepper
- olive oil for drizzling
- In a blender or food processor, combine the cilantro, walnuts, garlic and olive oil and blend until a pesto like consistency is formed. Taste and add lemon juice and season with salt and pepper. Blend for another few seconds until incorporated. Remove the pesto from the blender and set aside until read to serve.
- Thread about 5-6 shrimp on each of the soaked wooden skewers and set them on a large plate of cutting board while skewering the rest.
- Drizzle about 1/3 of the pesto over the skewered shrimp along with the juice of the lemon, red pepper flakes and some salt and pepper. Set the shrimp aside to marinate for about 10-20 minutes while you prepare your grill.
- Arrange the thick slices of bread on a large platter and drizzle liberally with olive oil.
- Prepare your gas or charcoal grill to medium high heat.
- Place the pieces of bread over the heat and grill for a few moments on each side until the bread has grill marks. Using a pair of tongs, flip the bread over and let the other side grilled for a minute or so more until both sides have nice grill marks. Remove the bread from the grill and set aside.
- Place the shrimp skewers on the grilled over medium high heat and grill for about 2-3 minutes on each side until the shrimp are pink. Remove the skewers from the grill and set aside.
- Serve the shrimp and bread with the remaining cilantro walnut pesto sauce and extra lemon wedges as needed.
I like to grilled some extra lemons too! Just halve the lemons, throw them on the grill until they get some nice charred markets and then remove them for later!