WINE CLUB

JUNE 2011

WINE CLUB

JUNE 2011

WINE CLUB

JUNE 2011

FIRE ROASTED SHRIMPWalnut Pesto

Walnut Pestoyield 1 cup2 cloves Garlic, peeled, rough chopped2 cups Fresh Basil leaves¼ cup Walnuts, toasted2 tbsp Capers2/3 cup Olive oil1 ea Lemon, zest½ cup Parmesan Cheese, GratedFor Shrimp18 ea Large shrimp (U 16-18 size), peeled,

deveined, tail on2 tbsp Olive oilSplash Chili oil

Salt and Pepper to tasteGarnish6 ea Fresh basil sprigs

FIRE ROASTED SHRIMPWalnut Pesto

Walnut Pestoyield 1 cup2 cloves Garlic, peeled, rough chopped2 cups Fresh Basil leaves¼ cup Walnuts, toasted2 tbsp Capers2/3 cup Olive oil1 ea Lemon, zest½ cup Parmesan Cheese, GratedFor Shrimp18 ea Large shrimp (U 16-18 size), peeled,

deveined, tail on2 tbsp Olive oilSplash Chili oil

Salt and Pepper to tasteGarnish6 ea Fresh basil sprigs

FIRE ROASTED SHRIMPWalnut Pesto

Walnut Pestoyield 1 cup2 cloves Garlic, peeled, rough chopped2 cups Fresh Basil leaves¼ cup Walnuts, toasted2 tbsp Capers2/3 cup Olive oil1 ea Lemon, zest½ cup Parmesan Cheese, GratedFor Shrimp18 ea Large shrimp (U 16-18 size), peeled,

deveined, tail on2 tbsp Olive oilSplash Chili oil

Salt and Pepper to tasteGarnish6 ea Fresh basil sprigs

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Method for pestoCombine the basil, garlic, toasted walnuts and capers in a food processor. Pulsate until mixture is coarsely chopped. With the motor running; slowing pour in enough of the olive oil to bind the mixture. Process until fully incorporated. Remove pesto from food processor bowl into a large mixing bowl. Stir in lemon zest. Add Parmesan cheese, season with salt and pepper to taste, and mix thoroughly.

Method for ShrimpPeel, and devein shrimp leaving tail on. Toss shrimp in olive oil and spicy chili oil. Place black steel pan in wood fire oven and pre-heat until smoking hot. Place shrimp in the hot black steel pan and place in wood fire oven or 5000F conventional oven. Continuously toss shrimp every minute for 4 minutes until shrimp are cooked.

To serveRemove the shrimp from oven and toss with the walnut pesto. Arrange on platter and garnish with fresh basil sprigs. Optional garnish with chili oil and walnut pesto.

FIRE ROASTED SHRIMPWalnut Pesto

Method for pestoCombine the basil, garlic, toasted walnuts and capers in a food processor. Pulsate until mixture is coarsely chopped. With the motor running; slowing pour in enough of the olive oil to bind the mixture. Process until fully incorporated. Remove pesto from food processor bowl into a large mixing bowl. Stir in lemon zest. Add Parmesan cheese, season with salt and pepper to taste, and mix thoroughly.

Method for ShrimpPeel, and devein shrimp leaving tail on. Toss shrimp in olive oil and spicy chili oil. Place black steel pan in wood fire oven and pre-heat until smoking hot. Place shrimp in the hot black steel pan and place in wood fire oven or 5000F conventional oven. Continuously toss shrimp every minute for 4 minutes until shrimp are cooked.

To serveRemove the shrimp from oven and toss with the walnut pesto. Arrange on platter and garnish with fresh basil sprigs. Optional garnish with chili oil and walnut pesto.

FIRE ROASTED SHRIMPWalnut Pesto

Method for pestoCombine the basil, garlic, toasted walnuts and capers in a food processor. Pulsate until mixture is coarsely chopped. With the motor running; slowing pour in enough of the olive oil to bind the mixture. Process until fully incorporated. Remove pesto from food processor bowl into a large mixing bowl. Stir in lemon zest. Add Parmesan cheese, season with salt and pepper to taste, and mix thoroughly.

Method for ShrimpPeel, and devein shrimp leaving tail on. Toss shrimp in olive oil and spicy chili oil. Place black steel pan in wood fire oven and pre-heat until smoking hot. Place shrimp in the hot black steel pan and place in wood fire oven or 5000F conventional oven. Continuously toss shrimp every minute for 4 minutes until shrimp are cooked.

To serveRemove the shrimp from oven and toss with the walnut pesto. Arrange on platter and garnish with fresh basil sprigs. Optional garnish with chili oil and walnut pesto.

FIRE ROASTED SHRIMPWalnut Pesto