isking constantly. Cook, stirring constantly, for 20 minutes over medium-low
Puree all ingredients for marinating shrimp, except shrimp, with 1/2 tsp salt
Thaw shrimp, if frozen. Shell and devein. Set aside.
Soak skewers in water.
Throw all the ingredients, except for the shrimp, into a blender and process until a fine puree.
In a large glass bowl, sit together shrimp and marinade. Cover and chill for 1/2 an hour.
Drain shrimp and reserve marinade. Thread shrimp on skewers.
Grill skewers medium high heat just until they turn pink, turning frequently and brushing with reserved marinade. Takes about 15 minutes.
all bowl combine all ingredients for the shrimp marinade and stir. Place
For the dipping sauce, combine ingredients
used.
Also, defrost shrimp, if needed.
Cut
egrees C).
In a large bowl, pour in water and
For the soup, place sweet potatoes,
he bottom, but large enough that the shrimp will fit in one
FOR THE SHRIMP:
Preheat the oven to
FOR THE SHRIMP PREP: Peel and devein leaving
add vinegar and cleaned shrimp, cook for about 1-2 minutes, until
For the Shrimp: Combine all ingredients together in
Preheat oven to 450 degrees Fahrenheit.
Arrange the shrimp in a shallow baking dish large enough for the shrimp to make just one layer, or divide them evenly among four individual baking dishes.
Combine the remaining ingredients (except bread) in a blender and blend until smooth. Pour this pesto mixture over the shrimp.
Bake 10 to 12 minutes or until shrimp are just firm. Serve the shrimp with crusty bread. You can prepare this dish up to 8 hours ahead of time and refrigerate until ready to bake.
eserve remaining 1/4 cup for Cactus-Lime-Butter Sauce.
ails on), devein and rinse shrimp with cold water.
Drain
For the grits, bring the water
p to 2 days.
For the Shrimp: Preheat grill to medium
kewers in water and soak for at least one hour. (don
Combine in a very large pot and heat just to