Sunday, May 30, 2010

Victory Lane Pasta Salad

I found this awesome pasta recipe on the Race City Sauce Work's website when I was looking for hot sauces.

The recipe uses their Victory Lane Jalapeño-Sour Apple hot sauce, which is a great, thick sauce with a nice balance between hot and sour. We really like it.

I did make a small change to the recipe. We made the salad with bow tie, which ended up getting a little dry so I drizzled just a little extra virgin olive oil over it before serving. Next time I'll either not drain the pasta as much or I'll retain some of the pasta water to keep the salad moist.

Makes: 8 servings
Prep time: 15 minutes
Cook time: 30 minutes (chill time)
Printable Recipe


  • 1/2 pound pasta (bow tie, penne, etc), cooked, drained and cooled
  • 1 cup roasted red peppers, chopped
  • 1 small sweet onion, diced
  • 1 cucumber, seeded and diced
  • 1/2 cup pine nuts, toasted
  • 1/4 cup carrots, shredded
  • 2 T fresh parsley, chopped
  • 1 (5 oz) bottle Victory Lane Jalapeño Sour Apple hot sauce
  • 1/2 cup Feta cheese crumbled
  • 1 cup Granny Smith apples, diced

1. Combine all ingredients and mix well. Chill until ready to serve.

2. Drizzle with extra virgin olive oil if the pasta becomes a little dry and mix.

Friday, May 28, 2010

Black Bean Cakes with Guacamole and Lime Crema

My picture of these cakes definitely does not do them justice. They have a nice crispy exterior with a soft, tasty middle. The lime crema and guacamole compliment the beans just right.

I used dried black beans and soaked them overnight before cooking them in 3 parts water and 1 part chicken stock, with a ham hock thrown in for good measure. You can also just quick cook the beans.

The original recipe came from Emeril Lagasse.

Makes: 6-8 cakes
Prep time: 15 minutes (does not include bean soak or cook time)
Cook time: 20 minutes
Printable Recipe


  • 1/2 pound black beans, cooked and drained with cooking liquid reserved
  • 1/2 small onion, diced
  • 1 t garlic, minced
  • 1 T cilantro, chopped
  • 1 egg
  • 1/2 cup all-purpose flour
  • 1/2 cup all-purpose flour, seasoned with Creole seasoning
  • Hot sauce, to taste
  • 2 T olive oil
  • Lime crema, recipe follows
  • Guacamole, recipe follows

1. Puree 1/2 of the black beans in a food processor or blender. Add the onion, garlic and cilantro. Add some of the cooking liquid if needed to assist in pureeing.

2. Add the egg and pulse for 10 seconds.

3. Transfer to a medium bowl. Add the remaining beans and gradually add the unseasoned flour until the mixture becomes firm enough to form a loose ball.

4. Add salt, pepper and hot sauce. If mixture becomes too firm, add some more of the cooking liquid.

5. Form cakes into 4-ounce cakes using an ice cream scoop.

6. Dredge cakes in seasoned flour and cook in a large skillet heated to medium heat with olive oil added. Cook for 3 minutes per side until golden and crispy.

7. To serve, place lima crema on a plate, top with black bean cake and top with guacamole.

For the lime crema:


  • 1 cup sour cream
  • 1/4 cup heavy cream
  • 1 lime, juiced
  • 1 T chives, chopped

1. Combine all ingredients

For the chunky guacamole:


  • 3 ripe avocados
  • 1/2 lime, juiced
  • 1 T cilantro, chopped
  • 1/2 red onion, minced
  • 1 jalapeño, minced
  • Hot sauce, to taste

1. Combine all ingredients in a bowl and mash together with a spoon.

Wednesday, May 26, 2010

Delta Cole Slaw

I'm not sure what makes these 'Delta', but this is my new go-to slaw. It really is good.

We've had this mounded up on smoked sausage sammies, by itself, and piled high on hamburgers. I'd even put it on ice cream, I like it that much!

The original recipe came from Emeril. I saw him make it on Emeril Live and thought 'I have to make that!'.

Makes: 3 quarts, 14 or so servings
Prep time: 20 minutes
Cook time: 3 hours
Printable Recipe


  • 1 head green cabbage, cored and thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 1 1/2 cups carrots, shredded
  • 2 t salt
  • 1 t white pepper
  • 1 cup apple cider vinegar
  • 1 cup sugar (I used Splenda)
  • 1 t dry mustard powder
  • 2 t celery seeds
  • 1/2 cup vegetable oil
  • 1/4 cup green onions, finely chopped
  • 2 T fresh parsley, chopped

1. In a large plastic bowl, combine the cabbage, bell pepper, onion, and carrot and season with salt and pepper. Cover and refrigerate for 1 hour.

2. Meanwhile, combine the vinegar, sugar, mustard powder, and celery seeds in a small saucepan and bring to a boil. Stir until the sugar is dissolved and remove from the heat and let cool until the cabbage mixture has been in the fridge for 1 hour.

3. Remove cabbage from fridge and pour sauce over it. Add the oil, green onions, and parsley and toss to combine.

4. Cover and return to refrigerator for 2-3 hours before serving.

Tuesday, May 25, 2010

Happy Blogiversary!

Today is our one-year blog anniversary. We've made a lot of good food and look forward to another year of great recipes, trips and great times together. Thanks to everyone that stops by.

Grilled Chicken Breasts with Shiitake Mushroom Vinaigrette

This may be my favorite grilled chicken recipe now. The mushroom vinaigrette is very good.

I got the recipe from something Bobby Flay put together, but I warn you, the recipe on the Food Network web site is incorrect. I have posted the corrected recipe below. I should add that I used two large, boneless chicken breasts that I first butterflied. The original recipe calls for 4 bone-in, skin-on chicken breasts.

Makes: 2 servings
Prep time: 5 minutes
Cook time: 30 minutes
Printable Recipe


  • 5 large shiitake mushrooms, stems removed
  • 6 T canola oil
  • 1 t whole-grain mustard
  • 3 T balsamic vinegar
  • 3 T extra-virgin olive oil
  • 4 T parsley, chopped, plus more for garnish
  • 2 shallots, diced
  • 2 boneless, skinless chicken breasts, butterflied

1. Heat grill to high.

2. Brush mushrooms on both sides with 4 T of the oil. Place on grill cap side down and grill until slightly charred, about 5 minutes. Turn over and grill until just cooked, about another 4 minutes. Remove from grill and chop.

3. Whisk together the shallots, vinegar, extra virgin olive oil, mustard, and parsley. Season with salt and pepper. Add the mushrooms and stir to coat. Let sit at room temperature while you cook the chicken.

4. Brush both sides of the chicken with the remaining oil and season with salt and pepper. Grill until done. Remove from grill and let rest for 5 minutes.

5. Serve chicken topped with vinaigrette and garnish with parsley.

Monday, May 24, 2010

Ozark Sloppy Joes

I was thinking about Sloppy Joes the other day for some reason. I wanted a new twist on the old classic. I found this recipe over on Taste of Home and it turned out great.

The Worcestershire sauce really brings a lot of great flavor to this dish. Super easy to make.

I normally make a recipe exactly as written the first time I make it. Then I start to play with it the next time I make it. I think I might make this with a roasted poblano instead of a green pepper next time.

Makes: 6 servings
Prep time: 10 minutes
Cook time: 15 minutes
Printable Recipe


  • 1 1/2 pounds ground beef
  • 1 medium green bell pepper, chopped
  • 1 small onion, chopped
  • 2 t sugar or Splenda
  • 1 1/2 t all-purpose flour
  • 1 1/2 t Italian seasoning
  • 1/2 t chili powder (or more, to taste)
  • 1/4 t salt
  • 1/4 t garlic powder
  • 1/8 t cayenne powder (or more, to taste)
  • 1 (8 oz) can tomato sauce
  • 1 1/2 t Worcestershire sauce
  • 6 hamburger buns

1. Cook the beef, peppers and onions in a large skillet over medium heat. Drain.

2. Stir in the remaining ingredients (except the buns) and simmer for 10-15 minutes.

3. Serve over toasted buns.

Friday, May 21, 2010

Grill-Top Shrimp "Boil"

This is a take on a recipe by Steven Raichlen. I saw him make it on an episode of BBQ University.

The sauce with these shrimp is insanely good. You'll want to have lots of garlic bread for sopping. Trust me.

Makes: 6-8 servings
Prep time: 1 hour 15 minutes
Cook time: 30 minutes
Printable Recipe


  • 3 lbs 16-20 count shrimp, in the shell, deveined
  • 3 T Old Bay seasoning
  • 3 T Cajun seasoning
  • 1 T ground coriander
  • 1 T black peppercorns, cracked
  • 1-3 t cayenne pepper (to taste)
  • 1/4 cup olive oil
  • 6 T fresh lemon juice
  • 1 can (12 oz) beer
  • 1 1/2 cups heavy cream
  • 3/4 cup corn syrup
  • 6 T Worcestershire sauce
  • 2 thin slices lemon with rind, seeds removed
  • 4 T hot sauce
  • 2 T brown sugar
  • 4 cloves garlic, smashed
  • 1 1/2 sticks butter cut into 1" pieces
  • 1 Large aluminum pan (large enough to hold the shrimp and some sauce)
  • Garlic bread, for sopping

1. In a small bowl, combine the Old Bay, Cajun seasoning, coriander, peppercorns, and cayenne. Reserve 1 1/2 T for the sauce to be made later.

2. Combine oil and 3 T of the lemon juice and pour over shrimp that has been rinsed and patted dry and placed in a large baking dish.

3. Sprinkle rub over shrimp. Coat well. Cover and marinate in fridge for 1 hour.

4. Prepare the sauce by pouring the beer into a saucepan and bring to a boil over high heat. Boil, uncovered, until reduced by half, about 10 minutes.

5. Add the cream and simmer, reducing by half, 7-10 minutes.

6. Add the corn syrup, Worcestershire, lemon slices, hot sauce, brown sugar, garlic, the remaining lemon juice, and the reserved rub. Mix and let boil until thick, about 6 minutes.

7. Add the butter, piece by piece, while stirring. Heat until butter is completely melted.

8. Season, reduce heat and let set until needed. Do not return to a boil.

9. When the shrimp are ready, heat a grill to high heat and oil the grates.

10. Dump the shrimp onto the grill and cook 1-3 minutes per side or until pink and firm. You could also skewer the shrimp and grill them that way if you prefer. I just tossed them all on to the grill at once and used tongs to turn them.

11. Transfer shrimp to the aluminum pan and place it on the grill. Pour in the sauce and let simmer for 1-2 minutes.

12. Serve shrimp with sauce over them along with garlic bread for sopping.

Wednesday, May 19, 2010

Grilled Avocado Guacamole with Homemade Tortilla Chips

I was pretty skeptical when I ran across this recipe from Michael Chiarello. I actually like a lot of what he does. But, a guacamole with basil? Seemed intriguing but also... scary.

So, I made some quick and easy tortilla chips while Anita made the guac. We both agreed that it was fantastic. It won't replace traditional guac in our house, but it'll be a strong favorite. We really liked it and recommend it as a change from what you're used to in a guacamole.

If you don't want to make your own chips, use good bagged chips. Homemade chips are super easy to make, and much better tasting. Give them a try!

For the guacamole:

Makes: 4-6 servings
Prep time: 5 minutes
Cool time: 5 minutes
Printable Recipe


  • 4 ripe avocados
  • 4 T extra virgin olive oil, divided
  • 1 lemon, juiced
  • 1 1/2 T garlic, minced
  • 6 T fresh basil, julienned
  • 1/4 cup sour cream
  • 1/4 cup fresh grated Parmesan

1. Preheat grill to medium high.

2. Pit and peel the avocados. Place in a bowl and drizzle with the lemon juice and 2 T of the oil. Sprinkle with S&P to taste.

3. Place avocados on grill and grill for 1 minute on each side. Remove to cool.

4. In a skillet heat the remaining 2 T of oil and saute the garlic until starting to brown.

5. Add the basil and cook until wilted, about 1 minute.

6. Transfer basil/garlic mixture to a large bowl and add in the avocados. Mash the avocados with a fork.

7. Add the sour cream and Parmesan and stir well. Serve immediately with chips.

For the tortilla chips:

Makes: 4-6 servings
Prep time: 5 minutes
Cook time: 15 minutes


  • Oil for frying
  • 10 or more corn tortillas, cut into quarters
  • Salt

1. Heat 2" oil in a skillet or Dutch oven to 360F.

2. Place 4-6 tortilla quarters in oil and cook for 1 minute per side.

3. Remove to paper towel-lined plate and salt well. Continue with remaining tortilla quarters.

Monday, May 17, 2010

Grilled Alaskan King Crab Legs

Well, there's good and then there's really, really good.

I haven't had king crab legs in ages. When the local grocery put them on sale a week ago I snatched up several pounds worth. I've never had them grilled. I doubt I'll have them any other way after grilling them. Not only do you get that nice char aroma, but also the leg shells break very easy, making getting at the meat much easier. And that's what it's all about!

To grill them, preheat your grill to medium-high. Brush the legs with oil and grill 5 minutes per side. Keep an eye on the fire since the oil will tend to cause flare-ups. Keep a spray bottle of water nearby, or be prepared to move the legs around to avoid burning them.

To make the clarified butter, melt a stick in a skillet until it separates. When the solids begin to brown, remove from the heat and pour through a find sieve or a damp cheesecloth.

Saturday, May 15, 2010

Hot Dog Fatties

This idea came to me the other day. I was thinking about a chili dog, and somehow this is what came out. No chili. But, you could add that.

I'll probably take it further next time by adding some relish. That's not to say that it isn't awesome as it is. We didn't have any large dogs, so we ended up using two smaller ones.

Makes: 4 servings
Prep time: 15 minutes
Cook time: 3 1/2 hours


  • 1 lb roll ground sausage
  • 1 1/2 pound hot dog, or two bun length dogs
  • 1/3 cup white onion, diced
  • 1 T butter
  • 6 slices American cheese
  • 4 T Cajun Power Spicy Garlic Mustard (or other good mustard)
  • 1/2 cup sour cream

1. Fire up the grill and grill the hot dog.

2. Saute the onion in the butter until soft.

3. Roll out the sausage as per our standard fattie recipe.

4. Place the dogs, onion and cheese on the fattie and roll it up and smoke it for 3 hours.

5. In a small bowl, mix the mustard and sour cream. Slice the fattie into small rounds and dip into the mustard sauce.

Roasted Tomato and Jalapeño Chorizo Fatties

Oh, me. When you need some kick in your fattie, this is the way to go!

You'll need a 1 pound roll of chorizo. Our supermarket has them right by the pork sausage rolls.

Makes: 4 servings
Prep time: 15 minutes
Cook time: 3 1/2 hours


  • 1 lb roll of chorizo sausage
  • 2 large jalapeños
  • 2 Roma tomatoes
  • 1 8oz round of Chihuahua cheese, or other good melting white cheese, shredded

1. Fire up your grill to high heat and roast the jalapeños and tomatoes. Place into a baggie, seal, and let set for 15 minutes. Remove the skins (and seeds, if desired) and dice.

2. Roll out the chorizo as per our standard fattie recipe.

3. Mix the peppers, tomatoes, and cheese together in a bowl and place into your fattie piston. Let cool in fridge for 15 minutes.

4. Assemble fattie and smoke for 3 hours. Serve with salsa and enjoy!

Homemade Pickle Relish

I could sit down with a bowl of this relish and have it for lunch. Seriously. It's just that good.

There won't be any more store-bought relish around here after making this recipe from Bobby Flay. Use good quality pickles and don't skip roasting the peppers.

Makes: 4-8 servings
Prep time: 20 minutes
Cook time: 25 minutes plus 1 hour cooling time
Printable Recipe


  • 1 1/2 cups cider vinegar
  • 1 t mustard seeds
  • 1 t coriander seeds
  • 2 T sugar (or Splenda)
  • 8 large sour dill pickles, finely diced
  • 1 small red pepper
  • 1 small yellow pepper
  • 1 small white onion, diced
  • 2 T chopped fresh dill

1. Heat grill to high and roast the peppers. Let cool slightly. Remove skins and dice finely.

2. Bring vinegar, mustard seeds and coriander seeds to a boil in a medium non-reactive pan.

3. Cook until reduced by half and thickened slightly.

4. Remove from heat and add the remaining ingredients. Whisk together well and season with salt and pepper.

5. Place in fridge and let cool for at least one hour before using.

Wednesday, May 12, 2010

Spinach Salad with Lemon Caesar Dressing and Grilled Croutons

A few weeks ago we made grilled pizza. Turns out the crusts we made also make great salad croutons. Paired with a great lemon Caesar dressing, this dish really came out great.

Just follow the recipe for the pizza crusts, then cut the bread up for croutons.

For the dressing:

Makes: 4-6 servings
Prep time: 5 minutes
Printable Recipe


  • 3 T fresh lemon juice
  • 1 T fresh orange juice
  • (or sub 1/4 cup Meyer lemon juice for both)
  • 4 cloves garlic, roasted
  • 1 T Djion mustard
  • 1 T mayo
  • 3 anchovy fillets
  • 1 T red wine vinegar
  • 1/2 cup olive oil
  • 1/4 cup grated Parmesan

1. Place all ingredients up to the oil in a blender and blend until smooth.

2. With the blender running, slowly add in the oil until emulsified.

3. Add the grated cheese and blend for a few seconds more.

For the salad:


  • 1 pound baby spinach, washed and dried
  • Parmesan, shaved
  • Dressing, from above

1. Place spinach in a bowl.

2. Drizzle with dressing.

3. Top with croutons, toss.

4. Top with shaved Parmesan. Serve.

Tuesday, May 11, 2010

Breakfast Fattie

Just take your standard fattie and stuff it with scrambled eggs and shredded Tillamook cheddar.

I used about 2 cups of eggs and 1 cup of cheese. Next time, I'll go for more cheese. You can't be too cheesy. And bacon. Bacon might be a good addition, too. Either way, a great fattie!

Monday, May 10, 2010

Maple Dijon Roasted Brussels Sprouts

When we made Brussels sprouts in the past, we would just roast them and sprinkle them with a little salt and pepper.

Not any more.

These maple Dijon roasted Brussels sprouts were fantastic! Another great recipe from the Closet Cooking blog.

Makes: 4 servings
Prep time: 5 minutes
Cook time: 30 minutes (or longer for larger sprouts. Slightly less for small sprouts)
Printable Recipe


  • 2 pounds of Brussels sprouts, trimmed (optionally you can halve them if they are large)
  • 2 T olive oil
  • 1 T cider vinegar
  • 1 T maple syrup
  • 1 t Dijon mustard
  • 1 T grainy mustard
  • 1 clove garlic, minced
  • 1/4 cup almond slices, toasted
  • S & P to taste

1. Preheat oven to 400 F.

2. Toss the sprouts in 1 tablespoon of the oil with salt and pepper.

3. Arrange sprouts on a baking sheet in a single layer.

4. Roast until starting to brown, turning once. Start checking for doneness after 20 minutes.

5. In a large bowl, mix the remaining oil, vinegar, syrup, both mustards, garlic, and salt and pepper.

6. Add the almonds and mix.

7. Place roasted sprouts in bowl and mix well to cover completely. Serve.

Sunday, May 9, 2010

BBQ Bites

I had some Phyllo cups left over from the shrimp recipe I did a while back, and some leftover pulled pork, so I thought... BBQ bites.

I took some pulled pork and put it in the food processor and pulsed it just a few times. I spooned that into the cups and topped with Tillamook cheddar. Popped them under the broiler for just a sec to melt the cheese then topped with some Russ and Franks Sassy sauce.

Missouri Hick BBQ, Cuba, MO

Mmmmmm, good!

We were making a trip from Indy to Fayetteville AR (Go Hogs!) and were on the hunt for some good BBQ on the way. We came across a sign on I-44 for Missouri Hick BBQ in Cuba, Missouri. The restaurant is located on historic Route 66, about 2-3 miles off the interstate. It's well worth the drive, too.

The place has a nice atmosphere, with what look like handmade carved wooden chairs. All well done. It definitely has character.

And hey, with placemats like these, you know you're in for something good!

Service was prompt and pleasant. Anita ordered the pulled pork sandwich, with German potato salad. The potato salad was served warm. It had a nice mustard flavor and was very, very good. The pulled pork was as you'd want: moist and tasty with just the right amount of smoke.

I had the brisket sandwich with poppy seed coleslaw. The brisket was very tender, moist, and very tasty. Nice smoke ring and smoke flavor. And the coleslaw was outrageously good. I love jalapeño or green bell pepper in my slaw. This slaw had red onions in it. The dressing was just sweet enough that it really went well with the kick of the onion. I'd seriously return to Missouri Hick even if all they had on the menu was the slaw.

There were 5 BBQ sauces on the table, ranging from sweet and smoky to spicy. We found them all to be good, but of course our favorite was the spicy. I even bought a bottle to bring back home.

So if you're in the area, stop on by. And no matter where you are, visit your local (or not so local) BBQ joint. You'll be glad you did!


Update: We stopped at Missouri Hick again recently on the way to Northwest Arkansas. I ordered the large brisket sandwich and the poppy seed slaw. The brisket was tender, tasty and smoked perfectly. The slaw is addicting. Very addicting.

Missouri Hick is a really great BBQ joint. They have a large menu, great service, and the prices are right!

Monday, May 3, 2010

Grilled Peruvian Purple Potatoes

I love purple potatoes. Actually, I love potatoes period. There are hundreds of varieties of potatoes, but here in the US you're lucky if you can find more than four in the grocery store.

I par boiled these then skewered them and finished them off over hot coals. Brushed them with a bit of melted butter, and sprinkled with S&P. Really good eats.

The color of these potatoes is really fantastic. I tried to make them popsicle style, but they fell off the skewers. My fault since I wasn't using my flat skewers. What was I thinking?

Saturday, May 1, 2010

Grilled Pizzas

We decided to give grilling pizza a shot for the first time. I have no idea why we waited so long, because the final product was fantastic!

We made two different kinds of pizza. A grilled hot Italian sausage and mozzarella pizza with homemade sauce (see our sauce recipe here), and a grilled shrimp and cilantro pesto pizza. I was surprised by how much I really liked the cilantro pizza the most. Anita preferred the sausage pizzas. All of the pizzas were made over homemade crusts which we then grilled.

These are the two hot Italian sausage pizzas:

Here are the two shrimp pizzas with just the pesto on the crusts:

For the crusts:

Makes: 4 medium pizzas
Prep time: 4 hours
Cook time: 5-8 minutes
Printable Recipe (all recipes on this page)


  • 1 1/2 cups warm water
  • 1/2 t active dry yeast
  • 4 cups all-purpose flour
  • 1 t salt
  • 2 T olive oil, plus more

1. Mix water and yeast in the bowl of your mixer and let stand 5 minutes.

2. Gradually pour in 2 cups of the flour by hand and stir, for about 1 minute.

3. Let stand, covered, for at least 1 hour.

4. Using the dough hook, add the salt and oil, then add the flour 1/2 cup at a time, forming a dough.

5. Place the dough in an oiled bowl and cover and let rise for at least 2 1/2 hours.

6. Divide dough into 4 balls, return to bowl and let rise for another 30 minutes.

7. Preheat grill to high.

8. Roll out dough on a lightly floured board. Oil each side lightly and salt. Place on hot grill and grill 2-3 minutes per side or until lightly charred and crispy. Remove, let cool slightly, and use for pizzas.

For the Hot Italian Sausage Pizzas:

Makes: 2 pizzas
Prep time: 5 minutes
Cook time: 10-20 minutes
Printable Recipe (all recipes on this page)


  • 8 oz fresh mozzarella, sliced into 1/4" rounds
  • 2 grilled pizza crusts, from above recipe
  • 2 cups pizza sauce
  • 5 hot Italian sausage links

1. Preheat grill to medium. Grill links until done. Let cool slightly. Cut into 1/4" thick rounds.

2. Spread sauce on each crust. Top with sausage and cheese.

3. Turn grill to high. Cover half of grill with foil.

4. Place crust on foil and cook until cheese is melted. Remove, slice and serve.

For the Cilantro Pesto:

Makes: Enough for 2 pizzas
Prep time: 5 minutes
Cook time: 5 minutes
Printable Recipe (all recipes on this page)


  • 3/4 cup fresh cilantro leaves
  • 2 garlic cloves, chopped
  • 1/4 cup parsley leaves
  • 2 T pine nuts
  • 1/4 cup fresh grated Parmesan
  • 1/2 cup olive oil

1. Place all ingredients in a food processor and process until smooth. Season with salt and pepper as desired.

For the Grilled Shrimp Cilantro Pesto Pizzas:

Makes: 2 pizzas
Prep time: 5 minutes
Cook time: 10-20 minutes
Printable Recipe (all recipes on this page)


  • 2 grilled pizza crusts, from above recipe
  • 1 pound 16-20 count shrimp, deveined and shelled
  • Cilantro pesto, from above recipe
  • Olive oil
  • 2 cups Monterrey Jack cheese

1. Preheat grill to medium. Put shrimp into a large bowl and drizzle with oil. Season with salt and pepper. Grill until done.

2. Spread pesto on each crust. Top with shrimp and cheese.

3. Turn grill to high. Cover half of grill with foil.

4. Place crust on foil and cook until cheese is melted. Remove, slice and serve.