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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