Tonight we are headed to the Union Hotel for dinner with friends from out of town. They are known for their steaks and we will certainly be par-taking. They also have amazing saute mushrooms for a side and I can’t wait to top my steak with them (perhaps a bit of blue cheese as well!). Hope everyone has a wonderful Friday and an even better weekend!
One thing I really love about the summer is the farmer’s market. In Green Bay we have two- one on Wednesday night and one on Saturday morning. I love walking around and looking at all the fresh produce. I love the farming culture of Wisconsin and the eagerness of people to get their hands dirty growing their own health meals. I recently posted a recipe for garlic scape pesto and have been using it on all different types of things. I even have a bit frozen for when the cold weather hits.
I decided to grill a few skewers of shrimp flavored with pesto to go with a caprese macaroni and cheese. The result was amazing. The garlic scapes give a delicious and fresh flavor to the shrimp. The pesto holds up great next to the slightly charred shrimp, but still provides a bit of sharp garlic flavor. This recipe would work very nicely with a basil pesto (or another herb) as well. Ron and I really enjoyed the shrimp and the grill allows for quick and easy cook time.
1 – 1 1/4 lb raw shrimp, peeled and cleaned
3 Tbl garlic scape pesto
Soak bamboo skewers for 30 minutes prior to grilling.
Place shrimp in a medium bowl and gently toss it in the pesto to evenly coat all of the shrimp.
Thread 5-6 shrimp through each skewer from top to tail.
Heat grill to medium and grill shrimp 2 minutes on one side, flip and finish for an additional 1 minute. Remove from grill and serve.