Grilled Shrimp Tortilla Sandwich - Ferrari-Carano

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Grilled Shrimp Tortilla Sandwich

Main Courses

Serves 4

A unique version of a quesadilla, with grilled shrimp, tomatoes & avocado and served with cilantro pesto for dipping. Substitute shrimp with chicken, beef, portabella mushrooms or Ahi tuna for something completely different.

Cilantro Pesto

01

Put all ingredients in a blender and pulse until you have a smooth purée. Set aside and refrigerate. May be made ahead.

Shrimp

01

In glass bowl, add the olive oil and citrus juice and stir to mix. Add shrimp. Put in refrigerator to marinate for at least 30 minutes.

02

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.

Sandwich

01

Lay tortilla on a 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.

02

Divide fresh arugula on four individual plates. Cut tortilla sandwich in half on the diagonal and place on arugula with a side of cilantro pesto for dipping. Serve with a glass of FC wine!

Ingredients

Cilantro Pesto

  • 1 cup loosely packed fresh cilantro leaves
  • 1 garlic clove
  • 2 Tbsp pine nuts, toasted
  • 1 cup olive oil
  • Salt and pepper, to taste

Shrimp

  • 1/4 cup olive oil
  • Juice of 1 lime
  • Juice of 1 orange
  • 1 tsp ground cumin
  • 1 lb shrimp (16-20 count peeled, deveined and slit open along the backs)

Sandwich

  • 4 large flour tortillas, 8-10 inch diameter
  • 2 plum tomatoes, thinly sliced
  • 1 avocado, peeled, seeded and thinly sliced
  • 1/2 cup shredded Monterey jack cheese
  • Couple handfuls of fresh arugula