Recipe courtesy of Ming Tsai

Asian Pesto with Grilled Shrimp

Name: Asian Pesto with Grilled Shrimp
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 3/4 cup roasted peanuts; 4 Serrano chiles; 3 cloves garlic; 1 tablespoon minced ginger; Juice of 3 limes; 2 tablespoons fish sauce (3 Crab brand); 1/2 cup peanut oil (Lion and Globe brand); 1/2 tablespoon salt; 1 tablespoon sugar; 2 cups Thai basil leaves; 1 cup cilantro leaves; 1 cup mint leaves; Canola oil; 12 large shrimp, peeled, deveined, tail on; Salt and black pepper to taste; 1 head baby romaine chiffonade

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Level: Easy
Total: 55 min

Prep: 45 min
Cook: 10 min

Yield: 4 servings

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Ingredients

3/4 cup roasted peanuts

4 Serrano chiles

3 cloves garlic

1 tablespoon minced ginger

Juice of 3 limes

2 tablespoons fish sauce (3 Crab brand)

1/2 cup peanut oil (Lion and Globe brand)

1/2 tablespoon salt

1 tablespoon sugar

2 cups Thai basil leaves

1 cup cilantro leaves

1 cup mint leaves

Canola oil

12 large shrimp, peeled, deveined, tail on

Salt and black pepper to taste

1 head baby romaine chiffonade

Directions

In a food processor: puree peanuts, chiles, garlic, ginger, lime juice, fish sauce, oil, salt and sugar until smooth. Do not overmix as you can heat the mixture. Add the herbs and puree smooth. Check for seasoning. Oil shrimp on both sides and season. Grill on both sides for about 5 minutes total.
Place a layer of romaine on a plate. Lay 3 grilled shrimp on top and liberally drizzle with pesto.