“I love grilled shrimp because they cook quickly. I sometimes make the walnut scallion mix ahead of time and then just grill the shrimp and serve when ready to eat. The “bite” from the scallions really brings out the flavor of the walnuts. Because I usually cook this up in springtime when I get to grill, I also love the choices of spring onions or scallions. With the sweetness of the shrimp? Tasty. “Thread” the shrimp onto skewers for easy cooking. You can also sear the shrimp in a hot pan if grilling is not an option.” –Alex Guarnaschelli
1 cup finely chopped Fisher® Walnut Halves and Pieces, lightly toasted
The zest and juice from 1 lemon
1/4 teaspoon kosher salt
1/3 cup extra virgin olive oil
5 scallions cut into thin rounds, green and white parts both
2 pounds large shrimp, shelled and deveined
1/8 teaspoon ground black pepper
1 tablespoon vegetable oil
Walnut and scallion mixture: Whisk all ingredients together in a medium bowl, set aside.
Shrimp: Preheat the grill and make sure it is hot before cooking the shrimp. Thread the shrimp on to skewers, and season with salt and pepper. Coat with vegetable oil and place and on the hottest part of the grill. Cook for 2-3 minutes and then turn over. Cook for an additional 2-3 minutes, or until shrimp are opaque and have cooked through. Remove the shrimp from the skewers and transfer to the bowl containing the walnut and scallion mixture. Arrange shrimp on a platter. Serve immediately.
Note: For easier cooking use 2 skewers when cooking shrimp, thread one through the area by the head of the shrimp, the other by the tails. This will keep the shrimp flat and will prevent them from spinning or falling through the grates during cooking. No time to grill? This recipe works just as well sautéed. Heat the oil in a large skillet and cook the shrimp for 3 to 4 minutes or until cooked through. Season with pepper.