Grilled Potatoes with Arugula Basil Pesto, Green Beans, and Grilled Shrimp

The unconventional, packed with flavor meal, that looks like a colorful garden on your grill.

Marguerite Henderson shares how to put together this beautiful dish.

For more recipes visit her website here.
Grilled Potatoes with Arugula Basil Pesto, Green Beans, and Grilled Shrimp
2 pounds baby new potatoes, boiled until tender

Olive oil

Kosher salt

1 pound green beans, cooked “al dente”, drained

½ red onion, thinly sliced

1 pound jumbo raw shrimp, peeled, deveined

2 cups baby heirloom tomatoes

2 tablespoons olive oil

1 teaspoon kosher salt

1 teaspoon dried Italian seasoning

Pinch of red pepper flakes

2 cups arugula lettuce

1 cup arugula basil pesto, divided ½ cup and ½ cup

Toss the cooked baby potatoes with just enough olive oil to coat lightly. Don’t over oil them for then they will flare up on the grill. Sprinkle lightly with kosher salt.

Heat outdoor grill to medium (about 350 degrees) and place the potatoes in a vegetable basket. Grill over medium heat for 5 minutes, tossing often just until warmed through and slightly blistering. Remove from heat. Place in a medium bowl.

Cook the beans in slightly salted water and 1 teaspoon olive oil for 5 minutes. Drain. Add to the bowl with the potatoes and sliced red onions.

In a bowl, combine the shrimp, tomatoes, olive oil, salt, Italian seasoning and red pepper flakes. Place in a vegetable basket over medium heat of grill. Cover the grill; cook for 4 minutes, toss once, cook additional 2 minutes. Remove from grill.

Place the arugula lettuce on a serving platter.

Toss the potatoes, green beans and onions with ½ of the arugula pesto. Spread on the arugula. Top with the shrimp and tomatoes. Drizzle lightly with more of the remaining pesto. Serve at once. Serve 4-6.
Arugula-Basil Pesto
1 cup arugula leaves

1 cup basil leaves

1 teaspoon kosher salt

2 large cloves garlic

½ cups pine nuts or walnuts

½ teaspoon ground black pepper

½ cup grated Romano cheese

½ – ¾ cup olive oil

Place arugula, basil, salt, garlic, nuts, pepper, and cheese in a food processor and pulse on an off until well combined.

Slowly add in the olive oil and keep motor running until consistency of a thick sauce.

Taste for seasoning. Can be made a day or two in advance. Makes about 1 ½ cups pesto. Freeze any leftover pesto for further use.

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