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Grilled Shrimp Taco with Pineapple Cilantro Pesto and Chive Blossom

Grilled Shrimp Taco with Pineapple Cilantro Pesto and Chive Blossom

Lifestyle expert Monica Hart is preparing a batch of delicious tacos with homemade salsa.
Ingredients for Tacos
  • 1 pound tiger prawns, peeled, tails left on
  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons cumin
  • 1 teaspoon salt
Ingredients for Pineapple Jalapeno Salsa
  • 1 cup each, red and yellow bell peppers, chopped
  • 1 cup each, red and yellow grape tomatoes, quartered
  • 1 cup chopped fresh pineapple (Or take a shortcut and buy it pre-cut at your local market.)
  • 1 tablespoon jalapeño (seeds removed), minced
  • 1 tablespoon chopped fresh chives
  • 2 teaspoon chive blooms
Ingredients for Dressing
  • ½ cup olive oil
  • ½ cup fresh squeezed orange juice
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons of Grand Marnier (optional)
  • 1½ teaspoons salt
  • 1 teaspoon pepper
Ingredients for Cilantro Pesto
  • 1 cup walnuts
  • 2 cups cilantro leaves
  • 2 cloves garlic
  • Juice and zest of one small lemon
  • 1 cup grated Parmesan cheese
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/3rd to 1/2 cup olive oil

Directions for Tacos

1. In a medium bowl, whisk together the oil, juice, cumin and salt. Add the prawns to the bowl and toss to coat.
2. Allow the flavors to come together for 10 minutes.
3. Thread three to four prawns, onto wooden skewers.
4. Grill for 5 to 7 minutes, turning half way through the grilling process.
5. Remove the tail and slice the prawns into bite sized pieces. (The outside of the shrimp should be pink when cooked, while the meat inside, should be white and opaque.)
6. Lightly grill 10, 6-inch Greek pita bread rounds. Divide the prawn pieces evenly. Top generously with Pineapple Jalapeno Salsa and a dollop of cilantro pesto.

Directions for Dressing

1. Place all of the ingredients in bowl and toss with enough dressing to coat the salsa. Chill until ready to use. (Any leftover dressing is great on salads!}

Directions for Pesto

1. Preheat oven to 350 degrees
2. Spread out the walnuts on a baking sheet.
3. Bake for 5 to 7 minutes. Cool.
4. In a food processor, pulse the toasted walnuts until roughly chopped.
5. Add the cilantro, garlic, lemon juice, zest, grated parmesan, nutmeg, salt and pepper to the food processor bowl.
6. Pulse several times to combine the ingredients.
7. With the machine running, add a steady stream of olive oil, until it forms a spreadable paste.

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