Grilled Shrimp Tortilla Sandwich
1 cup loosely packed fresh cilantro leaves
1 clove garlic
2 tbsp. pine nuts, toasted
1 cup olive oil
Salt and pepper to taste
Put all ingredients in a blender and pulse until you have a smooth puree. Set aside. May be made ahead, refrigerate.
For the Shrimp
¼ cup olive oil
Juice of 1 lime and one orange
1 tsp. ground cumin
1 lb. shrimp (16-20 count), peeled, deveined and slit open along the backs*
In glass bowl, add the olive oil, citrus juice and stir to mix. Add shrimp. Put in refrigerator to marinate for at least 30 minutes. Meanwhile, prepare your grill. In a meshed grate for grilling, add shrimp and grill until shrimp turn pink, about one minute per side, do not cook all the way through.
For the Sandwich
4 large flour tortillas, 8 x 10 inch diameter
2 plum tomatoes, thinly sliced
1 avocado, peeled, seeded and thinly sliced
½ cup shredded Monterey jack cheese
Couple handfuls of fresh arugula
Lay tortilla on flat surface; add the shrimp, tomatoes and avocado on top of each tortilla evenly. Then spread the prepared cilantro pesto on top, add the cheese, fold tortilla in thirds and place filled tortilla on grill to brown over medium heat until cheese melts.
Divide fresh arugula on four individual plates, cut tortilla sandwich in half on the diagonal, place on arugula with a side of cilantro pesto for dipping. Serve with a glass of FC wine! Delicioso!
*May substitute shrimp with chicken, beef, portabella mushrooms or Ahi tuna.
Pair with Ferrari-Carano Bella Luce.