Grilled Shrimp with Basil Lemon Pistou
Erin Kunkel
For Feast Hawaii, chef Bella Toland, then of Maui’s Travaasa Hana (now Hana-Maui) resort added tender yellow corn sprouts to the platter. Grown indoors on the island year-round, they’re a few weeks old and taste just like corn. This version excludes them but is just as delicious.
This recipe, and others like it, can be found in the article “Make These Recipes in August to Celebrate the End of Summer.”
How to Make It
Step 1
1
Make pistou: In a blender, whirl oil, lemon zest, and salt on high speed. Add basil and blend 15 seconds. Taste and adjust seasonings. Pour pistou into a bowl and cover with plastic wrap, pressing it against surface to prevent pistou from oxidizing. Chill.
Step 2
2
Preheat a grill to medium (350° to 400°). Rinse shrimp and pat dry between paper towels, then put in a large bowl and toss gently with 1 tsp. each salt and pepper, chile flakes, and olive oil. Grill, turning once, until pink, curled, and just barely opaque in center, 5 to 6 minutes total, transferring to a large bowl as done.
Step 3
3
Meanwhile, brush cut sides of lemons with a bit of oil and sprinkle lightly with salt. Grill lemons, cut side down, until charred, 1 to 2 minutes. Squeeze juice of 2 lemons over shrimp.
Step 4
4
Arrange shrimp on a platter with remaining lemon halves and drizzle with pistou. Top with pea shoots.
5
MAKE AHEAD Pistou, up to 1 day, chilled.
6
*Very cold oil keeps the basil from heating up in the blender, thereby preserving its bright color.
Ingredients
1 cup extra-virgin olive oil, chilled in freezer 1 hour*
1/4 cup lemon zest
1 teaspoon kosher salt
1 quart loosely packed basil leaves
50 jumbo shrimp, tails on, peeled and deveined (13 to 16 per lb.)
Kosher salt and freshly ground pepper
3/4 teaspoon red chile flakes
1 tablespoon extra-virgin olive oil, plus more for lemons
3 lemons, halved
About 2 handfuls small pea shoots, for garnish
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