This delicious summer recipe is courtesy of Mimi’s Cafe.
Summer means more outdoor grilling. If you’re looking for more than hot dogs and hamburgers but still want an easy, impressive menu to share with a friend or double for more friends — then the grilled shrimp and fresh asparagus drizzled with creamy basil pesto atop toasted French bread would be an apt choice. This dish is served with baby greens and fresh strawberries tossed with balsamic vinaigrette. Yum.
16 medium-sized uncooked shrimp
16 fresh asparagus spears
4 fresh strawberries, sliced
2 cups baby greens, cut in bite-sized portions
4 wooden skewers
Your favorite balsamic salad dressing
Salt & pepper to taste
2 slices French bread, spread lightly with garlic olive oil
1/2 cup extra virgin olive oil
2 tablespoons garlic olive oil
1/2 cup fresh orange juice
1 tablespoon salt
2 teaspoons black pepper
Zest of one lemon and one orange (grated, no white part)
Creamy Basil Pesto:
1/2 teaspoon basil pesto
1/8 cup mayonnaise (light mayo may be substituted)
Combine ingredients of citrus marinade and whisk thoroughly for one minute until well blended. Pour over shrimp and asparagus; refrigerate and marinate for minimum of 2 hours; skewer shrimp with wooden skewers after marinating.
Combine ingredients of creamy basil pesto; set aside.
Heat skillet or grill; coat with cooking spray. Place asparagus on skillet/grill and turn after several minutes until done (about 3-4 minutes turning once). Place skewered shrimp on grill and cook until done (approximately 2 minutes each side). Place bread on grill and toast lightly.
For each serving, place toast on bottom of serving plate; place 8 asparagus spears on top of toast; place 8 shrimp on asparagus; drizzle shrimp with creamy basil pPesto; place 1 cup of baby greens and strawberries tossed in balsamic salad dressing on top of asparagus, behind the shrimp; salt & pepper to taste.