Jack Staub's Orange Basil Shrimp
Makes 4 servings
2 pesto cubes
Zest and juice of 1 orange
2 tablespoon fresh, chopped ginger
1 garlic clove, minced
1/4 cup vegetable oil
24 medium to large shrimp, shelled and deveined
Salt and pepper to taste
Thaw the pesto cubes and whisk with everything except the shrimp. Taste for additional salt and pepper.
Marinate the shrimp in marinade for at least an hour (two is better). Note: I use a container with a lid so that I can shake it occasionally to make sure every shrimp is coated.
Stir-fry or broil the shrimp until just pink: Do not overcook. Serve over fragrant rice with a salad and a dry white wine.
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