Okay, I lied....no pesto pizza today. It's Sunday evening, and the weather is so nice that I figured I'd grill shrimp instead. Recipe for four.
Ingredients:
Mix these ingredients in a large bowl and marinate in the refrigerator for 30 minutes.
Place the shrimp on skewers & on the grill until opaque...or if you are like me, until they are a little crispy. I have a gas grill and usually have the heat between 350-400 degrees. While the shrimp are grilling, prepare the rice. The rice and shrimp should then be ready at about the same time.
I heat up flour tortillas either briefly on the grill if you like them slightly crunchy or in the microwave on High for 20 seconds (4 slices individually divided by paper towel) if you prefer the tortilla soft.
Then let your family or guests design their own. I start with a warmed tortilla, topped with the pesto, then the spinach, then wild rice, some red onion, olives, shrimp...and wrap! This dish has bold flavors ranching from hot and spicy to sweet and tangy...a fun dish for warm weather. I then serve a variety a sliced sweet bell peppers on the side.
Ingredients:
Mix these ingredients in a large bowl and marinate in the refrigerator for 30 minutes.
- 2 pounds peeled shrimp, tail off
- 2 tablespoons minced garlic
- 2 tablespoons Sriracha Sauce
- 2 tablespoons Extra Virgin Olive Oil
- 1/4 teaspoon hot pepper flakes
- Rinse and pat dry 1 cup baby spinach leaves
- Slice 1 medium red onion to your preferred thickness
- Prepare 1 cup halfed pitted Kalamata Greek olives
- 1 six ounce box of Uncle Ben's Wild Rice
- Homemade Pesto (prepared yesterday)
Place the shrimp on skewers & on the grill until opaque...or if you are like me, until they are a little crispy. I have a gas grill and usually have the heat between 350-400 degrees. While the shrimp are grilling, prepare the rice. The rice and shrimp should then be ready at about the same time.
I heat up flour tortillas either briefly on the grill if you like them slightly crunchy or in the microwave on High for 20 seconds (4 slices individually divided by paper towel) if you prefer the tortilla soft.
Then let your family or guests design their own. I start with a warmed tortilla, topped with the pesto, then the spinach, then wild rice, some red onion, olives, shrimp...and wrap! This dish has bold flavors ranching from hot and spicy to sweet and tangy...a fun dish for warm weather. I then serve a variety a sliced sweet bell peppers on the side.
RSS Feed