1 Tbs. lime zest
1 Tbs. olive oil
1 tsp. salt
1 tsp. pepper
1½ lbs. shrimp, peeled and deveined
For the cilantro pesto:
1 bunch cilantro, washed and stems removed
2 cloves garlic, minced
1/4 cup of roasted salted pepitas
1/4 cup chopped white onion
1 Tbs. white wine vinegar
1 Tbs. fresh lime juice
1/8 cup crumbled Cotija cheese
1/4 tsp. cayenne pepper
1/4 cup olive oil
Salt and pepper to taste
For the avocado salsa:
2 ripe avocados
1 pt. fresh pico de gallo (Whole Foods store brand recommended)
Metal or wooden skewers that have been soaked in water for 30 minutes
Make a marinade by combining the lime zest, olive oil, salt, and pepper in a bowl. Add the shrimp and let marinate for 30 minutes at room temperature.
In the meantime, prepare a hot grill (500° F is recommended).
Skewer the shrimp and place on the grill. Grill for one to two minutes per side, until the shrimp have turned pink and are lightly charred. Remove and serve with cilantro pesto and avocado salsa.
Combine the cilantro, garlic, pepitas, onion, vinegar, lime juice, Cotija cheese, and cayenne pepper in a food processor and process until fine. With the motor running, slowly stream in the olive oil. Remove to a bowl and season with the salt and pepper to taste. If not using immediately, cover tightly and refrigerate for up to one week.
Peel, slice, and chop the avocados and mix them into the fresh pico de gallo. If not using immediately, cover tightly and refrigerate for up to one week.
Biscuit maven Carrie Morey dishes up zesty shrimp and her famous biscuits with berries
