Grilled Shrimp with Pistachio Basil-Mint Pesto, Garlic-Saffron Aioli, & Heirloom Tomatoes

Jumbo shrimp in a marinade of pesto, saffron, and garlic aioli, get a quick walk across a hot grill, and are then served with fresh heirloom tomatoes to evoke the sensation of deep summer. The mint and pistachios, while not traditional in pesto, add a freshness that pairs perfectly with a hot summer night and a crisp, chilled white wine.

You Will Need:

1. A sturdy Food Processor (I think Cuisinart makes great food processors)
2. A Food Scale (optional, but makes a lot of things easier – especially with this recipe)
3. A Microplane Zester

Ingredients

For the Pesto

1. 3 finger pinch of Kosher salt (about ½ teaspoon)
2. 2 finger pinch of MSG (about ¼ teaspoon, optional)
3. A few generous grinds of fresh ground black pepper
4. ½ cup shelled pistachio nuts (~75g)
5. ½ cup pine nuts (~75g) – optional, if omitting use 1 whole up shelled pistachio nuts
6. About ¾ cup fresh mint leaves – about 20g
7. 1-2 cloves garlic, grated on a microplane, pressed, or finely minced
8. 2 packed cups fresh, tightly packed basil leaves (about 80g-100g)) – that’s maybe 2 or 3 plants if you’re buying the living potted basil at the grocery store.
9. 1½ cups (~140g) grated hard Italian cheese, such as Parmesan, Pecorino Romano, Grana Padano or Asiago – or a blend for added flavor complexity
10. About ¼ cup olive oil (drizzle as you go)

For the Garlic-Saffron Aioli

1. 1 cup mayo – I like Kewpie, but use whatever kind you prefer
2. 3 tablespoons water
3. Pinch saffron threads
4. 1 or 2 garlic cloves, grated on a microplane

For the Shrimp

2 lbs Extra Jumbo Shrimp or Tiger Prawns (13-15 CT – which means there are 13-15 individual shrimp per pound)

For the Heirloom Tomatoes

1. 3-4 medium heirloom tomatoes (or any tomatoes are fine)
2. 10 leaves fresh basil, cut into ribbons (roll them up and then slice them, this is called chiffonade)
3. 2-3 tablespoons of good Extra Virgin Olive Oil
4. Coarse ground Himalayan Pink Salt, Maldon Sea Salt, or any other large, flaky, crunchy salt

Prep

For the Pesto

1. Place the bowl and blades of your food processor in the freezer for a few minutes while picking your basil and toasting your nuts
2. Pick the leaves off the stalks of your basil plants and mint – tender stems are okay, but be sure to discard anything thicker than a strand of spaghetti
3. Toast nuts over medium heat until just barely browned, tossing occasionally, about 1 minute. Remove from heat; you can leave the nuts in there for now.
4. Remove blades and bowl of food processor from the freezer.
5. Add nuts, followed by picked basil, to the ice cold bowl of your food processor
6. Add garlic, cheeses, salt, and pepper
7. Add about a 3 count of olive oil (about 3 tablespoons)
8. Place the lid on the food processor and pulse a few times, scrape the sides down, add another splash of oil, then turn the food processor on. Add oil as needed to achieve desired consistency, which should be somewhat pasty and porridge like – it should not be super runny.
9. Transfer to a bowl, deli container, or other food storage container, and top with Extra Virgin Olive Oil; store with plastic wrap in full contact with the surface of the pesto, or in an airtight container with a lid. Refrigerate for up to a week.

For the Garlic Saffron Aioli

1. Combine water and saffron in a small prep bowl – microwave for 30 seconds to 1 minute, then stir with a spoon. Water should turn a vibrant yellow color.
2. Combine saffron water, mayo, and grated garlic cloves together, and whisk to combine. Set aside.

For the Shrimp

1. Peel and devein shrimp if they didn’t come that way already
2. Combine shrimp, and ¼ cup Garlic Saffron Aioli plus ¼ cup Pesto in a medium bowl and mix well to combine. Allow to stand at room temperature for 30 minutes, or up to 4 hours in the fridge.

For the Heirloom Tomatoes

1. Cut tomatoes into large, rustic looking wedges
2. Toss with chiffonade basil and olive oil – but not the salt. Salt happens at the end because salting the tomatoes too soon will turn them into mush
3. Allow to stand at room temperature

Cook

1. Preheat the grill to high heat
2. Skewer shrimp onto wood or metal skewers, running the skewer through both the fat body of the shrimp and the tail (two puncture points)
3. Grill shrimp over direct heat for 3 minutes on one side, then flip and grill for an additional minute on the other side, or until opaque.
4. Remove from grill and brush with more Garlic Saffron Aioli and fresh pesto.
5. Arrange tomatoes on a plate; salt with flaky salt
6. Arrange shrimp on top of tomatoes; drizzle with olive oil and more aioli and/or pesto as desired.

Serve as is, or cook up a pound of pasta and dress with remaining pesto for a full meal.