Marco Polo Shrimp
|Shrimps in shell||2 Pound (Large Sized)|
|Pesto||1⁄4 Cup (4 tbs) (Marco Polo)|
|Seeded chopped hot peppers||3 Tablespoon (Preferably Fresh)|
|Chopped fresh basil leaves||2 Cup (32 tbs)|
|Garlic||2 Clove (10 gm), chopped|
|Chopped fresh ginger||3 Tablespoon|
|Dark oriental sesame oil||1 Teaspoon|
|Lemon juice/Dry white wine||1 Tablespoon|
|Freshly ground pepper||To Taste|
|Fresh basil leaves||4 (For Garnish)|
1 Cut each shrimp shell along the back, keeping the shell intact.
2 If the vein that runs along the back is full and black, remove by scraping it out with the tip of your knife.
3 In a food processor, add the oil, hot peppers, basil, garlic, ginger, sesame oil, and lemon juice.
4 Blend to puree.
5 Add salt and pepper to taste.
6 Under each shrimp shell, spoon a little puree
7 Cover and refrigerate until needed, up to 4 hours.
8 Place the shrimp on a broiler pan and broil under high heat for about 3 minutes per side.
9 To grill, heat up the grill and place the shrimp on a narrow wire rack.
10 Grill until just pink, for about 3 minutes per side.
11 You may peel, if you like.
12 Serve, garnished with fresh basil leaves.