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    Grilled Shrimp and Chorizo Skewers with Piquillo Gazpacho View Edit
    Grilled Shrimp and Cilantro Pesto Pizza View Edit

    Servings: Not specified

    Directions

    In a small bowl, whisk together the yeast and 1/4 cup of the warm water. Let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in large bowl with the salt. Add the yeast mixture, the remaining water, and 2 teaspoons oil, and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining 1 teaspoon oil, add the dough and turn to coat. Cover and put in a warm place until doubled in volume, about 1 to 1 1/2 hours. Preheat the grill to medium-high. Once the dough has risen, divide it in half, and set aside half for another use or for the Red Chile-White Anchovy Caesar Salad Pizza. Then divide the half into 4 balls. Roll each ball into 8-inch circles. Brush each circle with oil and grill on both sides until golden brown. Add 1/2 cup grated cheese to each pizza and grill until the cheese is just melted. Remove from the grill and spread a few tablespoons of the cilantro pesto over each pizza. Top each pizza with 4 shrimp and sprinkle with cilantro leaves. Cilantro Pesto: Put all ingredients in the work bowl of a food processor. Process until smooth. Season with salt and pepper to taste. Grilled Shrimp: Preheat the grill to high. In a large bowl, toss the shrimp with enough olive oil to coat, and season with salt and pepper. Grill for 1 to 2 minutes per side or until just cooked through. Remove from grill and keep warm until ready to use.

    Ingredients
    • 1 (1/4 ounce) package active dry yeast (2 1/4 teaspoons)
    • 3/4 cup warm water (105 to 115 degrees F)
    • 1 3/4 to 2 cups unbleached all-purpose flour plus additional for kneading and dredging
    • 1 1/2 teaspoons salt
    • 3 teaspoons olive oil, divided, plus more for brushing dough
    • 2 cups grated Monterey Jack cheese
    • Cilantro Pesto, recipe follows
    • Grilled Shrimp, recipe follows
    • Cilantro leaves, for garnish
    • Cilantro Pesto:
    • 3/4 cup fresh cilantro leaves
    • 1/4 cup parsley leaves
    • 2 garlic cloves, coarsely chopped
    • 2 tablespoons pine nuts
    • 1/4 cup grated Parmesan
    • 1/2 cup olive oil
    • Salt and freshly ground black pepper
    • Grilled Shrimp:
    • 16 large shrimp, peeled and deveined
    • Olive oil
    • Salt and freshly ground black pepper

    Parsed from recipe text (no separate ingredient records).
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